Gluten-Free Aloo Tikki Chaat

Ingredients

• 4 medium Potatoes
• 1/4 cup Rice flour
• 1 small Green chili
• 2.54 cm Ginger
• 2 tbsp Cilantro
• 1/2 tsp Garam masala
• 1 tsp Chaat masala
• 4 tbsp Oil
• 1/2 cup Yogurt
• 2 tbsp Tamarind chutney
• 2 tbsp 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 20-25 minutes, or until fork-tender. Drain the potatoes, let them cool slightly, then peel them and mash them in a large bowl until smooth.
2. 2Add the 1/4 cup Rice flour, 1 small Green chili (finely chopped), 2.54 cm Ginger (grated), 2 tbsp Cilantro (chopped), 1/2 tsp Garam masala, and 1 tsp Chaat masala to the mashed potatoes. Mix everything together thoroughly with your hands or a spoon until well combined.
3. 3Divide the potato mixture into 8 equal portions and shape each portion into a small patty, about 1.27 cm thick. You should have 8 patties in total.
4. 4Heat the 4 tbsp Oil in a large, heavy-bottomed skillet over medium-high heat until it shimmers, about 175°C.
5. 5Carefully place 4 of the potato patties into the hot oil. Fry for 4-6 minutes per side, until they are golden brown and crispy. Remove the cooked patties from the skillet and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining 4 patties.
6. 6Arrange the 8 crispy potato patties on a serving platter. Dollop each patty with about 1 tablespoon of the 1/2 cup Yogurt, then drizzle with 1 tablespoon of the 2 tbsp Tamarind chutney and 1 tablespoon of the 2 tbsp Mint-cilantro chutney.

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