For the Alu:
Heat the oil in a pan, add the methi seeds and fry till they turn dark brown. Add the onions and fry till they turn light golden brown.
Add the potatoes and salt, cook covered till done. Sprinkle some water now and then if needed.
Once the potatoes are done, add the red and green chillies and the corainder. Mix well and switch off the gas. Let it sit covered for 5 mins or so.
Just before serving, add boiled and sliced eggs.
For the Tikkia:
Combine all the ingredients (apart from milk) together and knead with enough water to make a stiff poori like dough.
Divide the dough equally into 6 portions. Roll each portion out into 1/10' thick discs. Prick the discs all over with a fork or knife so that it doesn't puff up while being cooked.
Heat the tawa, place the rolled tikkia and cook on low heat for 1 minute or so. Turn over and cook the other side a little longer till brown spots start appearing.
Turn over and smear milk over the side on the top now (the one with the brown spots). Cook the other side the same way and smear milk over it when done.
Repeat for all six tikkias.
Serve hot with alu and chai.