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Take a bowl and add chickpea flour to it and add water in small portions and whisk until lumps dissolve after that add more water to prepare the batter smoother.
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After that add salt, red chilli powder, carom seeds, and baking soda and mix all ingredients well after that keep the batter aside for some time.
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After that take some boiled potatoes and mash them properly to make the stuffing part.
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Meanwhile, heat a pan and when once heated, add cumin seeds and reduce the flame to medium after that add finely chopped green chillies, grated ginger, turmeric powder, and coriander powder and after that slightly roast them.
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Add the mashed potatoes and add red chilli powder, garam masala, and salt and mix all the ingredients for 2 minutes after that cook the mashed potatoes in it for 3 minutes.
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Add coriander seeds, roasted and ground peanuts and mix them all well. The peanuts are optional and when once ready keep them aside for some time to cool.
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After that take some mixture in your hands and roll it like a ball after that press it to flatten it like a cutlet and after that repeat the same process with all the other mashed potatoes.
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Whisk the batter for a while and dip the Tikki in the batter and put to fry on high flame and cook it nicely for some time after that flip it to the other side and fry well until golden brown from both sides.
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Turn flame to medium. Fry for 2 to 3 more minutes until crisp, then take these out. Keep in a plate. Fry all the chops likewise.
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Take it out in a serving when once fried and steaming hot Aloo Chops are ready as snacks. Relish them hot and serve them with tomato ketchup or coriander chutney.
