In the potatoes, add salt, black salt, roasted coriander powder, chili flakes, 1 chopped green chili, some coriander leaves and lemon juice.
Then add the rice flour. If your potatoes are not very starchy then add little corn flour.
Mix very well with your hand and the mixture will become like a dough.
Apply some oil within your palm ans take lemon size portion from potato mixture and make patty like shape.
You can make almost 6-7 patties out of the above mentioned proportion.
Heat oil in a wok or kadai.
The oil should be real hot at first, then drop 2 or 3 patties in that.
Immediately turn the flame into medium and cook each side for 10 minutes.
The whole frying process is time consuming, but be patient while doing that as because of this Tikkis will cook nicely from inside and outer part will become very crispy.
When they become golden brown in color from both sides take them out from oil. Fry another batch.
To make the chaat, flatten the Tikkis within your palm by pressing them.
Pour one by one chana masala or ghugni, then beaten yogurt, chaat masala, chopped coriander leaves, green chilies, green chutney, tamarind chutney and Sev all over the flattened aloo tikkis.