Add salt to the mashed potatoes and knead till smooth. Set aside. Heat two tablespoons oil in a non stick pan, add cumin seeds, asafoetida, ginger, green chillies and green peas and a little salt. Sauté for two to three minutes.
Add a little lemon juice and spread on a plate to cool. Add coriander leaves and coconut and mix. Take a portion of mashed potatoes in damp palms, make a dent in the center, fill it with coconut and peas mixture and close in the edges to enclose the stuffing.
Press gently and roll the edges to smoothen the sides. Keep it in the refrigerator for five to seven minutes. Heat a little oil on a non stick tawa and shallow fry the tikkis on low heat until they turn light brown or till they become crisp.
Serve the tikkis hot with coriander and mint chutney.