Aloo ki tikki with rice

Dry roast coriander seeds, pepper and cumin in a container. Powder the dry broiled flavors into mortar and pestle.
In a bowl pound four potatoes. In another bowl squash a large portion of a measure of peas. Join these two together and blend well.
Add 2 tsp ginger paste.
In a skillet, saute one onion (julienne) with refined oil and include them into aloo tikki mixture.
Add minimal salt, cooked masala zest, green nippy, new coriander and red bean stew powder into aloo tikki blend. Blend well. Include 1/2 tsp oil for some moisture.
Take a bit of aloo tikki blend and influence a ball to out of it and tenderly smooth them into a round shape. Keep them in a refrigerator for 30 minutes.
Sprinkle some flour onto them.
In a dish, shallow sear the aloo tikki with refined oil.
Garnish and serve hot.