Gluten-Free Aloo Tikki Chaat

Ingredients

• 2 large Potatoes
• 1-2 Green chilies
• 1 inch piece Ginger
• 2 tbsp Cilantro
• 1 tsp Cumin powder
• 1 tsp Chaat masala
• 1/2 tsp Red chili powder
• 2 tbsp Arrowroot powder
• 2 tbsp Vegetable oil
• 1 cup Yogurt
• 1/4 cup Tamarind chutney
• 1/4 cup Mint-cilantro chutney
• 1/4 cup Sev (gram flour noodles)
• 1/4 cup Onion

Instructions

1. 1Peel the 2 large Potatoes. Cut them into quarters and place them in a medium pot. Cover with cold water and bring to a boil over high heat. Reduce heat to medium and simmer for 15-20 minutes, or until fork-tender. Drain the potatoes well and return them to the pot. Mash the potatoes until smooth.
2. 2Finely chop the 1-2 Green chilies, the 1 inch piece Ginger, and the 2 tbsp Cilantro. Add the chopped green chilies, ginger, cilantro, 1 tsp Cumin powder, 1 tsp Chaat masala, 1/2 tsp Red chili powder, and 2 tbsp Arrowroot powder to the mashed potatoes. Mix everything together until well combined.
3. 3Divide the potato mixture into 8 equal portions. Roll each portion into a ball, then flatten it into a small patty (tikki) about 1/2 inch thick.
4. 4Heat the 2 tbsp Vegetable oil in a large skillet over medium-high heat until shimmering, about 350°F (175°C). Carefully place 3-4 tikkis in the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, until golden brown and crispy.
5. 5Remove the cooked tikkis from the skillet and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining tikkis.
6. 6Arrange the cooked tikkis on a serving plate. Dollop generously with 1 cup Yogurt, drizzle with 1/4 cup Tamarind chutney and 1/4 cup Mint-cilantro chutney.
7. 7Sprinkle the top with 1/4 cup Sev and the finely chopped 1/4 cup Onion. Serve immediately.

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