In a large bowl, mash the cooked + cooled potatoes with a fork. Add your seasonings: chili powder, cumin, ginger, garlic powder, red chili pepper, black pepper, and salt to taste. Mix well.
Taste the potato mixture to see if it's salted and seasoned enough to your liking.
Next, add the chopped onions, bell pepper, and peas. Mix well. Add the flour and mix well. Next, preheat your oven to 425 degrees F.
Make sure your hands are completely dry and dust them with flour for easier handling. If the potato mixture is too sticky or wet, add a bit more flour.
Next, make small balls with the aloo tikki mixture. Flatten into patties that are about 1/2 inch thick.
Brush both sides of the tikki with oil. Lay tikkis on a baking tray lined with parchment paper.
Finally, bake for about 30 minutes. Carefully flipping them halfway.
When the aloo tikkis are done, take them out and allow them to cool for about 5 minutes to further firm up. Serve.