Gluten-Free Aloo Tikki Chaat

Ingredients

• 2 cups Potatoes, boiled and mashed
• 1/4 cup Tapioca Starch
• 2 tablespoons Rice Flour
• 1 teaspoon Green chilies, finely chopped
• 1 teaspoon Ginger, grated
• 2 tablespoons Cilantro, chopped
• 1/2 teaspoon Salt
• 1/4 teaspoon Red chili powder
• 2 tablespoons Oil, for frying
• 1 cup Yogurt, plain
• 1/2 cup Tamarind chutney
• 1/2 cup Mint-coriander chutney
• 1/4 cup Sev (gram flour noodles - ensure gluten-free)
• 1/4 cup Onion, finely chopped

Instructions

1. 1In a large bowl, combine the 2 cups of boiled and mashed potatoes, 1/4 cup of tapioca starch, 2 tablespoons of rice flour, 1 teaspoon of finely chopped green chilies, 1 teaspoon of grated ginger, 2 tablespoons of chopped cilantro, 1/2 teaspoon of salt, and 1/4 teaspoon of red chili powder. Mix everything together thoroughly with your hands or a spoon until it forms a uniform dough.
2. 2Divide the potato mixture into 8 equal portions and roll each portion into a ball. Gently flatten each ball between your palms to form small patties, about 1/2-inch thick.
3. 3Pour 2 tablespoons of oil into a 10-inch non-stick skillet and heat it over medium-high heat until it shimmers, which should take about 2-3 minutes. The oil should be around 350°F (175°C).
4. 4Carefully place 4 of the potato patties into the hot oil. Fry them for 4-5 minutes per side, until they are a deep golden brown and feel firm to the touch. Use a spatula to gently flip them. Remove the cooked 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, adding a little more oil if the skillet becomes dry.
5. 5Arrange the 8 cooked potato patties on a serving platter.
6. 6Drizzle the 1 cup of plain yogurt evenly over the patties. Then, generously spoon the 1/2 cup of tamarind chutney and 1/2 cup of mint-coriander chutney over the yogurt.
7. 7Sprinkle the 1/4 cup of gluten-free sev and 1/4 cup of finely chopped onion over the top of the chaat just before serving.

Substitutions

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