Place the potatoes on a trivet, add 2 cups of water to the pot and pressure cook for 7-8 minutes. Allow the pressure to release naturally. Remove the skin and use it.
Remove the potatoes from the water and allow them to cool completely.
Into a bowl, add the cooled potatoes and mash them using a masher.
Now add red chilli, coriander, cumin and amchur powder and mix well.
Add grated ginger, green chillies, salt and finely chopped coriander leaves and combine well.
Now add cornflour, bread crumbs and bind them together to form a ball. If the mixture is sticky and you are not able to make a ball, add more bread crumbs. Note: The mixture should not stick to your hands when you're making patties.
Divide the mixture into equal parts and make tikkis big or small as per your taste. Shape them by flattening in between your palms and keep aside on a plate.
Heat a pan with 2 to 3 tablespoon of oil for shallow frying. Before adding the patties to the pan make sure the oil is hot enough.
Carefully add the aloo tikkis to the pan and fry them on medium flame until they turn golden colour on both sides.
Remove them onto kitchen paper to absorb any excess oil.
Serve with green chutney or tomato ketchup