Take a large bowl and put 6 medium-sized boiled and peeled potatoes in it. Then add 1 tbsp of finely chopped fresh mint leaves, 2 pieces of finely chopped fresh green chilies, 1 tsp of chili flakes, ½ tsp of black salt, and 1 tsp of regular table salt to it. Follow it with ½ tsp of fresh lemon juice. (Pro tip: You can add fresh coriander leaves in place of mint leaves and red chili powder instead of chili flakes. A quarter of a lemon will yield ½ tsp of juice).

Now, add 3 to 4 tbsp of rice flour to the ingredients in the bowl. Mix and mash them all nicely. Keep the bowl aside to rest for about 10 to 15 minutes to set properly. (Pro tip: Do not add all of the rice flour at once. Add it gradually while mixing the potatoes. Make sure that the potato dough is soft. This will make the tikkis crispy. You can add semolina in place of rice flour but make sure you grind them once in your mixer grinder before using).

Now, first make small balls out of the potato dough and keep them on a plate. Then, take each ball, roll it in your hand, and slightly press it to give it the desired shape. Do the same for all the balls. Keep them on a separate plate. (Pro tip: The size and shape of the tikkis is a personal choice. You can give any shape to it. I prefer round, just like traditional tikkis).

Now, take a frying pan or a kadai and put an adequate amount of cooking oil in it. Heat it on a high flame. Put a tiny piece of the potato dough in it when it is hot. If you see bubbles coming from it immediately, turn the flame of your gas stove to low. (Pro tip: Always fry tikkis on a low flame. It might take more time but will ensure perfect cooking).

Now, put as many tikkis as the pan can accommodate. Overcrowding will not allow proper cooking of the inside and even frying of the outside of the tikkis. This will also allow easy flipping when required. Let them cook for about 3 to 4 minutes on one side. (Pro tip: Be careful when you put the tikkis in the hot oil so that you do not splash it).

When you notice their color change to brown, flip them and let them cook on the other side for another 2 to 3 minutes.

Flip them again and cook for another minute or so. Finally, take out the perfectly cooked tikkis from the frying pan and put it on a plate. Cook the next batch in the same way. (Pro tip: You can put a piece of tissue paper on the plate to absorb the excess oil. However, I do not recommend it because this might make the tikkis a bit soft due to the steam).

Your tasty and spicy homemade aloo tikkis are ready to serve. Arrange them on a plate and serve them hot with mint and yogurt chutney or any other condiment of your choice.