Gluten-Free Aloo Tikki Chaat

Ingredients

• 2 cups Potatoes, boiled and mashed
• 2 tbsp Arrowroot flour or tapioca starch
• 1/4 cup Onion, finely chopped
• 1 small Green chilies, finely chopped
• 2 tbsp Cilantro, chopped
• 1/2 tsp Ginger, grated
• 1/4 tsp Turmeric powder
• 1/4 tsp Red chili powder
• 1/4 tsp Garam masala
• to taste Salt
• as needed Oil, for frying
• 1 cup Yogurt, whisked
• 1/4 cup Tamarind chutney
• 1/4 cup Mint chutney

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

Instructions

1. 1In a large bowl, combine the 2 cups of boiled and mashed potatoes, 2 tablespoons of arrowroot flour or tapioca starch, 1/4 cup of finely chopped onion, 1 small finely chopped green chili, 2 tablespoons of chopped cilantro, 1/2 teaspoon of grated ginger, 1/4 teaspoon of turmeric powder, 1/4 teaspoon of red chili powder, 1/4 teaspoon of garam masala, and salt to taste. Mix everything together thoroughly with your hands or a spoon until it is well combined.
2. 2Divide the potato mixture into 8 equal portions. Gently shape each portion into a small, flat patty, about 1.27 cm thick.
3. 3Pour enough oil into a large skillet to generously coat the bottom, about 0.635 cm deep. Heat the oil over medium heat until it shimmers, around 175°C.
4. 4Carefully place the aloo tikki patties into the hot oil, making sure not to overcrowd the skillet. Fry the patties for 4-5 minutes per side, until they are golden brown and crispy. You will hear a gentle sizzle as they fry. Remove the cooked patties from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
5. 5To assemble the chaat, place 2 to 3 aloo tikki patties on each serving plate.
6. 6Drizzle the patties with 1 cup of whisked yogurt, 1/4 cup of tamarind chutney, and 1/4 cup of mint chutney.
7. 7Garnish with a little extra chopped cilantro if desired and serve immediately.

Substitutions

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