Aloo Tikki Chaat (Dairy-Free, Egg-Free)

Ingredients

• 2 cups Potatoes, boiled and mashed
• 1/4 cup Chickpea Flour (Besan)
• 1 tbsp Ginger-Garlic Paste
• 1-2 Green Chilies, finely chopped
• 2 tbsp Cilantro, chopped
• 1 tsp each Spices (turmeric, cumin, coriander powder)
• to taste Salt
• as needed Oil, for frying
• 1 can Chickpeas, canned and rinsed
• 1 cup Tomatoes, chopped
• 1/2 cup Onion, chopped
• 2 tbsp Tamarind Chutney (dairy-free)
• 2 tbsp Mint-Cilantro Chutney (dairy-free)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large mixing bowl, combine the 2 cups of boiled and mashed Potatoes, 1/4 cup of Chickpea Flour (Besan), 1 tbsp of Ginger-Garlic Paste, the 1-2 finely chopped Green Chilies, 2 tbsp of chopped Cilantro, 1/2 tsp of Turmeric powder, 1/2 tsp of Cumin powder, 1/2 tsp of Coriander powder, and Salt to taste. Mix these ingredients thoroughly until a uniform mixture forms. Divide the mixture into 8 equal portions and gently flatten each portion into a round patty, about 1.27 cm thick and 6.35-7.62 cm in diameter.
2. 2Pour enough Oil, as needed, into a 30.48 cm non-stick skillet to reach a depth of about 1.27 cm. Heat the oil over medium heat (approximately 176.7-190.6°C / 175-190°C) until it shimmers slightly. Carefully place 4-5 potato patties into the hot oil, ensuring they do not touch. Shallow fry the patties for 3-5 minutes per side, or until they are golden brown and crispy on both sides. Remove the fried patties from the skillet and place them on a plate lined with paper towels to drain any excess oil; repeat with the remaining patties.
3. 3In a separate 25.4 cm skillet or 3-quart saucepan, heat 1 tablespoon of the remaining Oil over medium heat (approximately 162.8-176.7°C / 160-175°C). Add the 1/2 cup of chopped Onion and sauté for 3-4 minutes, stirring occasionally, until the onion softens and becomes translucent. Add the 1 cup of chopped Tomatoes and continue to cook for another 4-5 minutes, stirring frequently, until the tomatoes soften and begin to break down.
4. 4Add the 1 can of rinsed Chickpeas, 1/2 tsp of Turmeric powder, 1/2 tsp of Cumin powder, and 1/2 tsp of Coriander powder to the skillet with the onion and tomatoes. Stir well to combine all ingredients. Reduce the heat to low and let the mixture simmer gently for 5-7 minutes, stirring occasionally, allowing the flavors to meld and the chickpeas to heat through; the curry should be thick and saucy from the cooked tomatoes.
5. 5To serve, place 2 potato patties (tikkis) on each of four serving plates. Spoon a generous amount of the warm chickpea curry over the tikkis. Drizzle 2 tbsp of Tamarind Chutney (dairy-free) and 2 tbsp of Mint-Cilantro Chutney (dairy-free) over the curry and tikkis. Serve immediately.

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