Heat oil and fry the cumin seeds. Add green chilies and fry for a second. Add potatoes, green peas, salt, and coriander leaves. Switch off the flame. Add corn flour and mix well and shape into small round tikis (patties). Heat a greased nonstick pan and lightly fry the tikis. Keep aside.
Heat oil and fry the onions for a few minutes. Add coriander and cumin powder and fry for a minute. Add the boiled channas, salt and red chili powder and cook for 5 minutes. Add mango powder, pepper, garam masala, and tomato ketchup. Cook for 2-3 minutes.
Place the tikis on a serving platter. Top with chole mixture. Spread yogurt, green chutney, and sweet chutney. Sprinkle sev and chopped coriander leaves. Serve immediately.