Gluten-Free Aloo Tikki Chaat

Ingredients

• 4 medium Potatoes
• 1/2 cup Chickpea Flour (Besan)
• 1 Green Chilies
• 2.54 cm Ginger
• 1/4 cup Cilantro
• 1 tsp Spices (cumin, coriander, turmeric)
• To taste Salt
• Oil for frying
• 1 can Cooked Chickpeas
• 1 cup Plain Yogurt
• 1/4 cup Tamarind Chutney
• 1/4 cup Mint-Cilantro Chutney

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 4 medium Potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until fork-tender. Drain the potatoes, let them cool completely, then peel and mash them in a large bowl until smooth.
2. 2Add the 1/2 cup Chickpea Flour (Besan), 1 Green Chili (finely chopped), 2.54 cm Ginger (grated), 1/4 cup Cilantro (chopped), 1 tsp Spices (cumin, coriander, turmeric), and To taste Salt to the mashed potatoes. Mix everything together with your hands until well combined.
3. 3Divide the mixture into 8 equal portions and shape each portion into a small, flat patty (tikki) about 1.27 cm thick.
4. 4Pour enough Oil for frying into a large, heavy-bottomed skillet to reach about 0.635 cm depth. Heat the oil over medium-high heat until it shimmers, around 175°C.
5. 5Carefully place 3-4 tikkis into the hot oil, ensuring not to overcrowd the skillet. Fry for 4-5 minutes per side, until they are golden brown and crispy. Use a slotted spoon to remove the cooked tikkis and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining tikkis.
6. 6Open the 1 can Cooked Chickpeas and drain them. Rinse the chickpeas under cold water and set aside.
7. 7To assemble the chaat, place 2 tikkis on each of 4 serving plates. Top the tikkis with a generous portion of the drained chickpeas, followed by a drizzle of the 1 cup Plain Yogurt, 1/4 cup Tamarind Chutney, and 1/4 cup Mint-Cilantro Chutney.
8. 8Garnish each plate with a sprinkle of the remaining chopped cilantro and serve immediately.

Substitutions

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