Heat oil in a wok; add butter and oil in it.

Now add all the veggies, and salt and cook for 2-3 minutes on high flame. •

Add pepper powder and cook on high flame for a minute.

Add the cooked rice and spring onion greens and mix well with the veggies, stir and cook for 2-3 minutes.

In a mixing bowl, add grated boiled potatoes, soaked poha, rice flour, chopped carrot and capsicum, salt, red chilli powder, black pepper powder and chaat masala. Mix well and bind the mixture into dough.

Grease your hand with oil, take some potato mixture, and round it into a ball shape. Press the ball with your finger to make a small circle.

Refrigerate the tikki for 30 minutes.

Heat oil in pan, add the tikki and fry them on medium-low flame until tikki are browned and crisp from all sides.

Serve crispy aloo tikki with chutney and tomato sauce.

In a mixing bowl, add tomato sauce, soya sauce, mustard powder, cumin powder and red chilli powder. Mix well.

Heat butter in a pan, add ginger paste, garlic paste, onion, jaggery and the required water to melt jaggery.

Add tomato sauce mixture and mix well.

Lastly, add vinegar and cook the sauce till it slightly thickens.

Heat butter and oil in a wok keeping the flame high, add all the vegetables, ginger, garlic, and salt, sugar & pepper, sauté on a high flame for 4-5 minutes.

Cut potatoes into fries shapes and deep fry fries on medium flame till it turn slightly crispy and golden brown.