Boil 500 grams of potatoes until they are soft. Peel and mash them in a mixing bowl.
Add 1 finely chopped green chili, 1/2 teaspoon grated ginger, 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala, 1/2 teaspoon chaat masala, 1/4 teaspoon amchur (dry mango powder), and salt to taste. Mix well.
Add 2 tablespoons of finely chopped coriander leaves and 50 grams of breadcrumbs or roasted gram flour (besan) to the potato mixture. Mix well to form a smooth dough.
Divide the dough into equal portions and shape them into round, flat patties.
Heat oil in a non-stick pan over medium heat. Shallow fry the patties until they turn golden brown and crispy on both sides.
Remove the aloo tikkis from the pan and place them on a paper towel to absorb excess oil.
Serve hot with mint chutney, tamarind chutney, or yogurt.