Peel the potatoes and grate them very finely. Add salt and clarified butter and knead until properly mixed.
Divide it into 12 equal portions.
For the stuffing heat the pan add oil add ginger and green chilly sauté for 1 or 2 min.
Add green peas and raisins mix all the spices and check seasoning.
Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
Heat 1 tsp. clarified butter in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding clarified butter if required, on a very low heat.
Serve aloo tikki hot with chutney and stirred curd.