Aloo Tikki Chaat (Potato Patties with Chickpea Topping)

Instructions

1. 1In a large bowl, combine the 2 cups of boiled and mashed potatoes with the 1 teaspoon of finely chopped green chilies, 2 tablespoons of chopped cilantro, 1 teaspoon of spices (cumin, coriander, turmeric, red chili powder), 1 teaspoon of salt, and 2 tablespoons of cornstarch. Mix everything together thoroughly until it forms a cohesive mixture.
2. 2Divide the potato mixture into 8 equal portions and shape each portion into a small, flat patty, about 1.27 cm thick.
3. 3Heat the 1/2 cup of oil in a large skillet over medium-high heat, approximately 175°C. Carefully place the patties into the hot oil, being careful not to overcrowd the pan. Fry the patties for 3-5 minutes per side, or until they are golden brown and crispy.
4. 4Once cooked, remove the patties from the skillet and place them on a plate lined with paper towels to drain any excess oil. Set aside.
5. 5In the same skillet (you can drain off most of the oil, leaving about 1 tablespoon), reduce the heat to medium, approximately 150°C. Add the 1/2 cup of chopped onion and the 1 tablespoon of ginger-garlic paste. Sauté for 3-4 minutes, stirring frequently, until the onion is softened and lightly golden.
6. 6Add the 1/2 cup of chopped tomatoes to the skillet and cook for another 3-4 minutes, stirring occasionally, until the tomatoes have softened.
7. 7Stir in the 1 can of cooked chickpeas, along with any remaining spices (cumin, coriander, turmeric, red chili powder) and salt from the ingredient list. Cook for 5 minutes, stirring occasionally, until the chickpeas are heated through and the mixture is fragrant.
8. 8To assemble the Aloo Tikki Chaat, place two of the fried potato patties on each serving plate. Spoon a generous amount of the chickpea topping over the patties. Drizzle with the 2 tablespoons of tamarind chutney and 2 tablespoons of mint chutney. Finally, dollop about 2 tablespoons of plain yogurt over each serving.

Substitutions

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