Aloo Tikki Chaat (Potato Patties with Chickpea Topping)

Ingredients

• 4 medium Potatoes
• 1 can Chickpeas
• 1/2 medium Onion
• 1-2 Green chilies
• 1/4 cup Cilantro
• 1 tsp Spices (cumin, coriander, turmeric, chili powder)
• 1/2 tsp Amchur (dried mango powder)
• to taste Salt
• 2 tbsp Oil
• 2 tbsp Tamarind chutney
• 2 tbsp Mint-coriander chutney
• 1/2 cup Plain yogurt (optional)

Instructions

1. 1Place the 4 medium Potatoes in a large heavy-bottomed pot and cover 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 fork-tender. Drain the potatoes and let them cool slightly until they are easy to handle.
2. 2Peel the cooled potatoes and place them in a medium bowl. Mash the potatoes thoroughly with a fork or potato masher until no large lumps remain.
3. 3Add the 1 tsp Spices, 1/2 tsp Amchur, to taste Salt, 1-2 finely chopped Green chilies, and 1/4 cup chopped Cilantro to the mashed potatoes. Mix everything together until well combined.
4. 4Divide the potato mixture into 4 equal portions and shape each portion into a round, flat patty, about 1/2-inch thick.
5. 5Pour the 2 tbsp Oil into a large skillet and heat over medium-high heat until it shimmers, about 350°F (175°C). Carefully place the potato patties into the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry for 4-5 minutes per side, until they are golden brown and crispy.
6. 6While the patties are frying, drain and rinse the 1 can Chickpeas. In a small bowl, combine the chickpeas with 1/2 finely chopped Onion, 1-2 finely chopped Green chilies, and 2 tbsp chopped Cilantro. Mix well.
7. 7To assemble, place the fried potato patties on serving plates. Spoon the chickpea mixture over the patties. Drizzle with 2 tbsp Tamarind chutney and 2 tbsp Mint-coriander chutney. If using, add a dollop of 1/2 cup Plain yogurt on top of each.

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