Cook the potatoes until they are soft and well cooked. In the Instant Pot – pressure cook 10 minutes, followed by 10 minutes pressure release. In a regular pressure cooker, cook for 2 whistles. On the stovetop, cook the potatoes in a pot of boiling water for 20 minutes.
Once the potatoes are completely cooked, turn off the heat and take out the potatoes to cool completely. A fork should pierce the potatoes easily. Peel and transfer potatoes to a larger mixing bowl.
Add all rest of the ingredients for the aloo tikkis - rice flour, salt, spice powders, green chili, cilantro, ginger and garlic, etc. Using a potato masher, mash the mixture until nice and smooth.
Once you have a smooth mixture, shape them into tikkis. Wet your palms before shaping - the tikkis will be easier to shape.
After all the aloo tikkis have been shaped, heat up oil in a wide frying pan. I used around 3 tbsp vegetable oil to fry the patties. Once the oil is hot, slowly add 5-6 tikkis on the pan, without crowding them. Cook for 3 minutes on each side, slip over and cook until evenly golden brown.