Peel the potatoes and cut into small pieces before adding into a saucepan and covering with enough water to cover the potatoes by 1 inch
Bring the water to a boil over high heat then reduce the heat to medium and leave to gently simmer for 10minutes until the potatoes are boiled and can be easily pierced with a knife
Drain then mash thepotatoes and set aside the mashed potatoes to cool
In the meantime, peel and finely dice the red onion
After approximately 5 minutes once the mashed potatoes have partially cooled add the finely diced onion, cornflour, salt, red chilli flakes, turmeric powder, coriander seeds, cumin seeds and coriander then mix to combine until the ingredients are all evenly distributed
Refrigerate for at least 30 minutes – this helps makes the shaping of the patties easier and allows the flavour to develop
Add a little bit of oil or water on your hands then shape the mixture into flat patties about 1cm thick and 2½ inches in diameter – this mixture makes about 10-12 patties
In a large skillet or frying pan add enough oil to shallow fry the aloo tikkis or alternatively add enough oil to lightly coat the bottom of the pan then heat up the oil until medium-hot
Gently place the patties in the pan and allow them to cook undisturbed on medium heat for 3-4 minutes on eachside using a spatula to turn them over gently – ensure that you do not flip the aloo tikkis too early as this will cause the aloo tikkis to break
Your aloo tikkis are ready!