Aloo Tikki Chaat (Potato Patties with Chickpea Topping)

Instructions

1. 1In a medium bowl, combine the 2 cups of mashed potatoes, 1 teaspoon of finely chopped green chilies, 2 tablespoons of chopped cilantro, 1 teaspoon of spices (cumin, coriander, turmeric), and 1/2 teaspoon of salt. Mix everything together until well combined, then shape the mixture into small, flat patties.
2. 2Heat the 1/2 cup of oil in a large skillet over medium-high heat until it shimmers, about 175°C. Carefully place the potato patties into the hot oil, making sure not to overcrowd the skillet. Fry the patties for 3-4 minutes per side, or until they are golden brown and crispy on both sides. Remove the patties from the skillet and place them on a plate lined with paper towels to drain any excess oil.
3. 3In the same skillet (you can drain off most of the oil, leaving about 1 tablespoon), add the 1/2 cup of chopped onion and cook over medium heat for 3-4 minutes, or until the onion is softened and lightly golden. Add the 1 tablespoon of ginger-garlic paste and cook for 1 minute more until fragrant.
4. 4Add the 1/2 cup of chopped tomato and cook for 3-5 minutes, stirring occasionally, until the tomatoes have softened and started to break down.
5. 5Stir in the 1.5 cups of cooked chickpeas and bring the mixture to a simmer. Let it simmer gently for 10 minutes, allowing the flavors to meld together. If the mixture becomes too dry, you can add a tablespoon or two of water.
6. 6To assemble the Aloo Tikki Chaat, place a few of the fried potato patties on each serving plate. Spoon a generous amount of the chickpea curry mixture over the patties. Drizzle with the 1 cup of plain yogurt, 1/4 cup of tamarind chutney, and 1/4 cup of mint chutney.

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