Place potatoes in a large saucepan. Cover with water. Boil for 10-15 minutes or until cooked through. Drain. Leave to cool.

Peel off the skin from the potatoes. Set aside.

Soak white bread in water. Set aside.

Place potatoes in a large bowl. Use a fork or potato masher to mash the potatoes. Squeeze out all the excess water from the bread. Tear and add to the mashed potatoes. Add turmeric, cumin, garam masala, chili powder, chat masala, onions, coriander (cilantro) and green chilies to the potatoes. Season with salt and pepper. Use a spoon or your hands to combine all the ingredients together.

Apply a little oil on the palm of your hands. Make 12 potato patties out of the mixture. Set aside.

Meanwhile, heat oil (for shallow frying) in a frying pan over medium-high heat. When oil is hot, place the patties in a single layer. When one side is cooked and browned, flip over to cook the other side. Fry the patties in batches if needed. Do not overcrowd the pan.

When aloo tikkis are cooked, drain them on absorbent paper towel. Serve with mint chutney if you like.