Crispy Aloo Tikkis

Ingredients
•4 Large Potatoes, boiled and peeled (Yields 4 cups)
•SPICES
•1 teaspoon amchoor powder (dry mango powder)
•2 teaspoons red chilly flakes
•1 teaspoon chaat masala
•1 and ½ teaspoon cumin powder
•½ cup finely chopped coriander leaves
•2 green chillies, finely chopped or ½ jalapeneos
•OTHER
•1 cup bread crumbs (Ref notes for substitutes)
•2 teaspoons corn starch/corn flour
•salt to taste
Instructions
1.Grate the boiled potatoes only after the potatoes have cooled completely. To this add the spices. Mix and knead well. Taste and adjust the salt and flavor as needed. Add the bread crumbs and the corn starch and mix well again.
2.Cover and place it in the refrigerator for about an hour.
3.Take about ½ a cup of mixture in your hand, bring it together like a ball and then flatten it into a patty. (Oil you hands and shape if the mixture is sticky).
4.Pour oil in a pan and place this on medium heat. Fry till the outside is crisp and golden brown. (If the oil is not hot enough, the tikkis will absorb oil, and if its too hot, the outside will darken quickly, so adjust the temperature accordingly.)