Wash & soak urad dal in boiling water for 2 hours. If you have enough time, you can soak dal in normal water for atleast 6-7 hours prior to making of aloo Tikkies.

At the time of preparing the Tikkies, take a plate and grate boiled potatoes in it.

Add boiled green peas, onion, cashews, raisins, green chilies, ginger, coriander powder, red chilli powder, roasted cumin powder, garam masala, kasuri methi, coriander leaves, salt and cornflour.

Mix everything very well.

If you feel that the mixture is still loose, you can add more cornflour and make a dough.

Drain the water from the soaked dal and spread the dal in a wide plate or tray. Note that dal needs to be wet though shouldn't carry runny water.

Apply some oil on your palms, take a requisite size of ball out of potato mixture and give it a round shape like tikki with the help of both the hands.

Now coat a Tikki firstly with daal from all the sides.

Then coat it with oats flour from both the sides.

Likewise make all the tikkies and keep aside.

For shallow frying, gently place the Tikkies in hot oil and fry.

Pour some oil over the top of tikkis.

When one side of the tikki becomes golden and crisp, turn over and fry the other side.

Once done, then drain the tikkis on paper towels to remove excess oil.

For air frying, place tikkis in greased airfryer basket.

Brush little oil on both the sides.

Air fry @180°C for 12-15 minutes or until they turn brown and crisp.