Pour water in the inner pot of Instant Pot. Add salt to it and insert trivet. Now put the potato in it and close the lid.

When valve goes down, open the lid. Take the potato out using fork or a tong.

Add frozen peas in a bowl and cover with water. Microwave for 1 minute. Strain the water out and let the peas cool.

Divide the plain-salted potatoes into 4-5 equal parts. Do the same with the spicy potato- peas mixture.

Take one part of potato & salt mixture and flatten in your palm using your fingers. Now, add potato and peas mixture in the center of this. Next, wrap the outer layer of the plain-salted potatoes over this spicy inner core. Roll it softly into a ball and then flatten it like patties using your palm pressure. In the same way, prepare all the tikkis.

In a medium sized skillet, add oil and ghee. Once it is hot, add all the Tikkis and fry them till they turn golden on both the sides.

Roast cumin seeds, fennel seeds, coriander seeds for 2 minutes or till they change color. Now grind them in the spice grinder or mortar pestle with red chili flakes. Once they are ground, add salt and mix.

First of all, if your yogurt is too thick, add water in it little by little till you get smooth consistency.

Add 4-5 tablespoon of Yogurt on each plate. Place 2 tikkis over this yogurt on the plate. Using a spoon, spread the tamarind chutney & green chutney evenly on the tikkis. Sprinkle some tikki spice over the Tikkis and serve.