Gluten-Free Aloo Tikki Chaat

Ingredients

• 2 cups Potatoes, boiled and mashed
• 1/4 cup Tapioca Starch
• 1 teaspoon Green chilies, finely chopped
• 1 teaspoon Ginger, grated
• 2 tablespoons Cilantro, chopped
• 1/2 teaspoon Salt
• 2 tablespoons Oil, for frying
• 1/2 cup Yogurt, whisked
• 2 tablespoons Tamarind chutney
• 2 tablespoons Mint-coriander chutney
• 1/4 cup Sev (gram flour noodles)
• 2 tablespoons Pomegranate seeds

Instructions

1. 1In a large bowl, combine the 2 cups of boiled and mashed potatoes, 1/4 cup of tapioca starch, 1 teaspoon of finely chopped green chilies, 1 teaspoon of grated ginger, 2 tablespoons of chopped cilantro, and 1/2 teaspoon of salt. Mix everything together with your hands or a sturdy spoon until it is well combined and forms a cohesive mixture.
2. 2Divide the potato mixture into 8 equal portions. Roll each portion into a ball, then gently flatten it into a patty about 1/2-inch thick. You should have 8 small patties.
3. 3Pour the 2 tablespoons of oil into a large non-stick skillet. Heat the oil over medium heat, which is about 350°F (175°C). Let the oil heat until it shimmers slightly.
4. 4Carefully place 4 of the potato patties into the hot oil in the skillet. Fry for 4 to 6 minutes on each side, until they are golden brown and crispy. Use a spatula to flip them gently. Once done, remove the patties from the skillet and place them on a plate lined with paper towels to drain any excess oil. Repeat this step with the remaining 4 patties.
5. 5Arrange the 8 cooked potato patties on a serving platter. Drizzle each patty with about 1 tablespoon of whisked yogurt, 1 tablespoon of tamarind chutney, and 1 tablespoon of mint-coriander chutney.
6. 6Sprinkle the tikkis generously with the 1/4 cup of sev (gram flour noodles) and garnish with the 2 tablespoons of pomegranate seeds. Serve immediately.

Substitutions

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