Mix together potatoes, refined flour, cornflour, ¼ tsp chaat masala, salt.
Heat 4 tbsps oil in a non stick pan.
Divide potato mixture into small equal portions and shape them into round balls.
Press each ball lightly on the back of the fork and shape into a roll. Shallow fry the rolls, stirring lightly, till evenly golden.
Heat the remaining oil in another non stick pan. Add garlic and sauté for a minute.
Add red chilli flakes, remaining chaat masala, honey, salt and mix well.
Add the aloo wadiyan to the pan and toss lightly. Transfer onto a serving plate and serve hot.