Cook the potatoes in a pan of boiling water for about 20 minutes, or until soft.
Then drain and allow to cool.
When the potatoes are cool, peel off their skins, return to the pan and mash.
Cook the peas in another pan of boiling water for 5-7 minutes, or until soft.
Heat the oil or ghee in a pan.
Add the cumin seeds and stir-fry for about 1 minute, or until they begin to splutter,
Then add the cooked peas, ginger, chillies, and spices, including the chaat masala, and season with salt.
Continue to stir-fry for a further 1 minute.
Add the potatoes, garam masala, chopped coriander and flour and fry for another 1 minute.
Remove from the heat and divide the mixture into 12 equal portions.
Roll into balls, then with damp hands, flatten them slightly and shape them into round patties.
Heat enough oil or ghee for shallow-frying on a thick tawa or flat griddle or in a frying pan over medium-high heat.
Working in batches, add the patties and shallow-fry for 3-4 minutes, or until golden brown and crisp on both sides.
Remove and set aside while the remaining patties are cooked.
To serve, place the patties on serving plates, then spoon the chutneys over the top and garnish with coriander.