In a large bowl, combine the boiled and mashed potatoes and green peas with ginger, green chili, cumin powder, garam masala, chaat masala, salt, and cilantro. Mix well until evenly combined.

Form the mixture into 12-14 small patties, about 2-3 inches in diameter. Place on a plate and refrigerate for 15 minutes to firm up.

Preheat your air fryer to 375°F (190°C) for 5 minutes.

Lightly spray or brush the tikkis with oil on both sides.

Place the tikkis in a single layer in the air fryer basket, leaving space between them. Cook at 375°F (190°C) for 10-12 minutes, flipping them halfway through, until golden brown and crispy.

While tikkis are cooking, heat oil in a large pan over medium heat. Add cumin seeds and let them splutter for 30 seconds.

Add the finely chopped onion and sauté until golden brown, about 5-6 minutes.

Stir in the ginger-garlic paste and cook for another 2-3 minutes until fragrant.

Add turmeric, coriander, cumin, garam masala, and red chili powder. Cook for 1 minute until the spices are fragrant, stirring constantly.

Pour in the tomato puree and cook for 8-10 minutes, stirring occasionally, until the oil separates from the masala.

Add 1/2 cup water to adjust consistency and simmer for 5-7 minutes. The curry should coat the back of a spoon.

Stir in the heavy cream or coconut milk and cook for another 2-3 minutes. Adjust salt to taste.

Place the air-fried tikkis in the curry just before serving to keep them crispy.

Garnish with fresh cilantro and serve hot with rice or naan.