Wash, boil potatoes, peel and mash while still warm. Add green chillies, coriander leaves, rock salt, asafoetida and red chilli powder to the mashed potatoes and mix well.
Divide into ten to twelve portions. Shape them into round tikkis. Heat a tawa and shallow fry the tikkis on both sides with ghee till golden.
Drain onto an absorbent paper. Serve with green chutney or lemon pickle.