Aloo Tikki Chaat (Potato Patties)

Instructions

1. 1Place the 4 medium Potatoes in a large pot and cover them with water. Bring to a boil over high heat, then reduce heat to medium and cook for 20-25 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes, let them cool slightly, then peel them and mash them in a large bowl.
2. 2Add the 1/4 cup Chickpea Flour, 1-2 finely chopped Green Chilies, 1 teaspoon grated Ginger, 2 tablespoons chopped Coriander Leaves, 1/2 teaspoon Cumin Powder, 1/4 teaspoon Amchur, and salt to taste to the mashed potatoes. Mix everything together thoroughly until well combined.
3. 3Divide the potato mixture into 8 equal portions and shape each portion into a small, flat patty, about 1.27 cm thick.
4. 4Pour enough Vegetable Oil into a large, heavy-bottomed skillet to reach a depth of about 1.27 cm. Heat the Vegetable Oil over medium heat until it shimmers, around 175°C.
5. 5Carefully place 3-4 patties into the hot Vegetable Oil, making sure not to overcrowd the skillet. Fry the patties for 4-5 minutes per side, until they are golden brown and crispy. Use a slotted spoon to remove the cooked patties from the oil and place them on a plate lined with paper towels to drain.
6. 6Repeat step 5 with the remaining patties until all are cooked.
7. 7To serve, place 1-2 aloo tikki patties on each plate. Spoon the 4 cups of Chickpea Curry (Chole) over the patties. Drizzle generously with 1/4 cup Tamarind Chutney and 1/4 cup Mint Chutney.

Substitutions

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