Gluten-Free Aloo Tikki Chaat

Ingredients

• about 450 g Potatoes
• 2 tablespoons Tapioca Starch
• 2 Green Chilies
• 2.54 cm Ginger
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Garam Masala
• for frying Vegetable Oil
• 1 cup Plain Yogurt (dairy or non-dairy)
• 1/2 cup Tamarind Chutney
• 1/2 cup Mint-Cilantro Chutney
• 1/4 cup Sev (gram flour noodles)
• 1/4 cup Crushed Gluten-Free Potato Chips

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

Instructions

1. 1Place the about 450 g Potatoes in a large heavy-bottomed pot and cover with cold 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 slightly, then peel and mash them in a large bowl until smooth.
2. 2Add the 2 tablespoons Tapioca Starch, 2 Green Chilies (finely chopped), 2.54 cm Ginger (grated), 1 teaspoon Cumin Powder, 1 teaspoon Coriander Powder, and 1/2 teaspoon Garam Masala to the mashed potatoes. Mix everything together thoroughly until well combined.
3. 3Divide the potato mixture into 8 equal portions and shape each portion into a small, flat patty (tikki).
4. 4Pour enough Vegetable Oil into a 25.4 cm skillet to reach a depth of about 1.27 cm. Heat the oil over medium-high heat until it shimmers, around 175°C.
5. 5Carefully place 3-4 tikkis into the hot Vegetable Oil, ensuring not to overcrowd the pan. Fry for 3-5 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. 6Arrange the fried tikkis on a serving plate. Dollop the 1 cup Plain Yogurt over the tikkis, then drizzle generously with the 1/2 cup Tamarind Chutney and 1/2 cup Mint-Cilantro Chutney.
7. 7Sprinkle the top with 1/4 cup Sev and 1/4 cup Crushed Gluten-Free Potato Chips.
8. 8Serve the Aloo Tikki Chaat immediately.

Substitutions

Related Guides