Boil, peel and mash the potatoes.
Toast the coriander and cumin seeds in a small frypan on medium heat. When the seeds turn darker and become fragrant, take off the heat, cool and grind to a coarse mixture in a spice grinder. Take care not to grind the spices very fine.
Grind the white rice in a spice grinder to a fine powder.
To the mashed potatoes, add all the powdered spices - coriander, cumin, half the chaat masala (½ tsp), pomegranate, red chilli, ginger, and turmeric. Also add salt, rice flour and cornflour. Mix well using your hands if necessary.
Grease the palms of your hands with a little oil and shape the potato mixture into tennis-sized balls or smaller if you want to. Flatten them into thick discs.
Heat the oil in a frypan to medium-hot and slide in the prepared discs. Let them fry in the hot oil for 3-4 minutes or until golden-brown on the underside. Flip the discs and repeat. You can do this in batches to avoid overcrowding using more oil if necessary. Take out the aloo tikki in a platter and lightly sprinkle the remaining chaat masala on top.
Serve with the chutney of your choice.