Rinse and peel the potatoes. Cut into 1" cubes. Put a colander in the sink. Bring a medium pot with the potato cubes, pinch of salt, and enough water to add 1" above the potatoes, to a boil. Allow potatoes to cook for 12-15 minutes, or until tender. Drain water thoroughly and place potato pieces into a mixing bowl.

Thoroughly rinse produce and pat dry. Allow peas to thaw if necessary. Peel and cut red onion into a fine dice, dividing diced portion in half. Remove seeds, stem and membrane of jalapeño and cut into a dice. Divide diced portion in half. Finely chop cilantro and divide. Finely chop mint. Half lime, zest one half.

While the potatoes are still cooking, mix the crushed pineapple (with juice from can), half the onion, half the cilantro, half the jalapeño, all of the mint, a pinch of lime zest, and lime juice to taste (start with half the lime and see if you need more) to a mixing bowl. Stir to combine, mashing a bit with a spatula or spoon to release flavors. Season with a pinch of salt and pepper. Allow to sit at room temperature until ready to serve, or place in refrigerator to chill before serving.

Add 1 Tbsp. olive oil to the mixing bowl with the potatoes. Use potato masher or fork to mash the slightly cooled potatoes until they're almost the consistency of rice. Once mashed, add peas, remaining onion, remaining jalapeño, remaining cilantro (reserving a pinch for garnish), and chickpea flour. Using hands or a spatula, gently mix. Add the Aloo Tikki Spice Blend and a pinch of salt and pepper. Add a bit of olive oil to your hands and form mixture into 1.5" balls. Gently flatten the balls between your palms to make 2.5 x 1" thick patties.

Warm a medium pan with 1.5 Tbsp. olive oil over medium heat. Once oil is hot, add 2-4 patties at a time to cook. Cook on each side for 5-7 minutes, or until patties become crisp, browned, and firm. Remove Aloo Tikki from pan and place on paper towel-lined plate to soak up any excess oil before serving.

Place 3-4 Aloo Tikki patties on a plate. Add a generous dollop of chutney next to the patties (or overtop, if you prefer to eat them that way). Garnish with remaining cilantro and any remaining lime wedges.