Dairy-Free Aloo Tikki Chaat

Ingredients

• 4 medium Potatoes, boiled and mashed
• 2 tablespoons Chickpea Flour (Besan)
• 1 small Green Chilies, finely chopped
• 2 tablespoons Cilantro, chopped
• 1 teaspoon Salt
• 1/2 teaspoon Red Chili Powder
• 1/4 teaspoon Turmeric Powder
• 1/2 cup Oil, for frying
• 1 can Canned Chickpeas
• 1 medium Onion, chopped
• 1 tablespoon Ginger-Garlic Paste
• 1 medium Tomato, chopped
• 2 teaspoons Chole Masala
• 2 tablespoons Tamarind Chutney
• 2 tablespoons Mint Chutney
• 1/2 cup Dairy-Free Yogurt Alternative (e.g., coconut or almond yogurt)

Instructions

1. 1In a large mixing bowl, combine the 4 medium mashed potatoes, 2 tablespoons chickpea flour, 1 small finely chopped green chili, 2 tablespoons chopped cilantro, 3/4 teaspoon of the 1 teaspoon salt, 1/4 teaspoon of the 1/2 teaspoon red chili powder, and 1/4 teaspoon turmeric powder. Mix thoroughly until all ingredients are well combined, then form the mixture into 8-10 patties, each approximately 2.5 inches (6 cm) in diameter and 1/2 inch (1.25 cm) thick.
2. 2Heat 6 tablespoons (which is 3/8 cup) of the 1/2 cup oil in a 10-inch (25 cm) non-stick skillet over medium heat (approximately 350°F / 175°C). Carefully place the potato patties into the hot oil, ensuring not to overcrowd the pan, and fry for 3-5 minutes per side, or until each patty is golden brown and crispy on both sides. Remove the fried patties from the skillet and place them on a plate lined with paper towels to drain any excess oil; set aside.
3. 3In a separate 10-inch (25 cm) skillet, heat the remaining 2 tablespoons (which is 1/8 cup) of the 1/2 cup oil over medium heat (approximately 350°F / 175°C). Add the 1 medium chopped onion and sauté for 5-7 minutes, stirring occasionally, until it turns golden brown and softened. Stir in the 1 tablespoon ginger-garlic paste and continue to sauté for 1 minute until fragrant.
4. 4Add the 1 medium chopped tomato to the skillet and cook for 3-5 minutes, stirring occasionally, until it softens and breaks down. Drain and rinse the 1 can of canned chickpeas, then add them to the skillet along with 2 teaspoons chole masala, the remaining 1/4 teaspoon of the 1 teaspoon salt, and the remaining 1/4 teaspoon of the 1/2 teaspoon red chili powder. Stir well to combine all ingredients and cook for 10-15 minutes over medium heat, stirring occasionally, until the sauce has thickened slightly.
5. 5To assemble each serving, place 2-3 hot potato patties on a plate, then spoon a generous amount of the warm chickpea curry over the patties. Drizzle with 2 tablespoons tamarind chutney, 2 tablespoons mint chutney, and 1/2 cup dairy-free yogurt alternative. Serve immediately.

Substitutions

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