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

Instructions

1. 1In a large bowl, combine the 2 cups of boiled and mashed potatoes, 1/4 cup of chickpea flour (Besan), 1 teaspoon of finely chopped green chilies, 1/2 teaspoon of grated ginger, 2 tablespoons of chopped cilantro, 1/2 teaspoon of spices (turmeric, cumin, coriander powder), and 1/2 teaspoon of salt. Mix everything together thoroughly until well combined.
2. 2Divide the potato mixture into 8 equal portions and shape each portion into a small, flat patty, about 5.08 cm in diameter.
3. 3Pour 1/2 cup of oil into a large, heavy-bottomed skillet and heat it over medium heat until it reaches 175°C.
4. 4Carefully place 3-4 patties into the hot oil, ensuring not to overcrowd the skillet. Fry the patties for 3-4 minutes per side, or until they are golden brown and crispy. Use a slotted spoon to remove the cooked patties from the skillet and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining patties.
5. 5Arrange the fried patties on a serving platter.
6. 6Drizzle the patties generously with 1/2 cup of tamarind chutney and 1/4 cup of mint-coriander chutney.
7. 7Scatter the 1 cup of boiled chickpeas over the chutneys.
8. 8Finish by sprinkling the 1/4 cup of sev over the top.
9. 9Serve the Aloo Tikki Chaat immediately.

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