Aloo Tikki Chaat (Potato Patties with Chickpea Topping)

Ingredients

• 4 medium Potatoes
• 2 small Green chilies
• 1/4 cup Fresh cilantro
• 1 tsp Spices (cumin, coriander, turmeric, red chili powder)
• 1/2 tsp Salt
• 1/2 cup Oil (for frying)
• 1 can Chickpeas (canned)
• 1/2 medium Onion
• 1 medium Tomato
• 1 tbsp Ginger-garlic paste
• 2 tbsp Tamarind chutney
• 2 tbsp Mint-coriander chutney
• 1/2 cup Yogurt (dairy)

Instructions

1. 1Peel the 4 medium Potatoes. Place them in a large pot and cover with water. Bring to a boil over high heat and cook for 15-20 minutes, or until fork-tender. Drain the potatoes and return them to the pot. Mash the potatoes until smooth. Stir in the 2 small green chilies (finely chopped), 1/4 cup fresh cilantro (chopped), 1 tsp spices, and 1/2 tsp salt until well combined.
2. 2Divide the potato mixture into 8 equal portions and shape each portion into a patty, about 1/2-inch thick. Heat 1/2 cup oil in a large skillet over medium-high heat (375°F / 190°C). Carefully place 3-4 patties in the hot oil and fry for 3-4 minutes per side, until golden brown and crispy. Remove the patties from the skillet and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining patties.
3. 3While the patties are frying, prepare the chickpea curry. Finely chop the 1/2 medium onion, and dice the 1 medium tomato. Heat 1 tablespoon of oil (from the 1/2 cup listed for frying) in a medium saucepan over medium heat (350°F / 175°C). Add the chopped onion and sauté for 5-7 minutes, until softened and translucent. Add the diced tomato and 1 tbsp ginger-garlic paste, and cook for another 3-5 minutes, until the tomato begins to break down.
4. 4Add the 1 can chickpeas (drained and rinsed) to the saucepan along with the 1 tsp spices (from the initial potato mixture, if any remain, or use fresh) and 1/2 tsp salt (if needed). Stir well to combine. Pour in about 1/4 cup of water, bring to a simmer, then reduce the heat to low, cover, and cook for 15 minutes, stirring occasionally, until the flavors have melded and the sauce has thickened slightly.
5. 5To assemble the Aloo Tikki Chaat, place 2 fried potato patties on each of the 4 serving plates. Spoon a generous amount of the prepared chickpea curry over the patties. Drizzle each serving with 2 tbsp tamarind chutney and 2 tbsp mint-coriander chutney. Finally, dollop 2 tablespoons of yogurt over the top of each serving.

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