Gluten-Free Aloo Tikki Chaat

Ingredients

• 4 medium Potatoes
• 2 tablespoons Rice Flour
• 1 Green Chilies
• 1 inch piece Ginger
• 2 tablespoons Cilantro
• 1/2 teaspoon Garam Masala
• 1/2 teaspoon Aamchur (Dried Mango Powder)
• for frying Vegetable Oil
• 1 cup Plain Yogurt (dairy or non-dairy)
• as needed Tamarind Chutney
• as needed Mint-Cilantro Chutney
• as needed Sev (Chickpea Noodles)
• to taste Salt

Instructions

1. 1Place the 4 medium Potatoes in a large heavy-bottomed pot and cover them with water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and let them cool slightly until they are easy to handle. Peel the cooled potatoes and place them in a large bowl. Mash the potatoes thoroughly with a fork or potato masher until no lumps remain.
2. 2Add the 2 tablespoons of Rice Flour, 1 Green Chili (finely chopped), 1 inch piece of Ginger (grated), 2 tablespoons of Cilantro (chopped), 1/2 teaspoon of Garam Masala, 1/2 teaspoon of Aamchur, and salt to taste to the bowl with the mashed potatoes. Mix all the ingredients together with your hands until well combined and the mixture is uniform.
3. 3Divide the potato mixture into 8 equal portions. Roll each portion into a ball, then flatten it gently between your palms to form a small patty (tikki) about 1/2-inch thick.
4. 4Pour enough Vegetable Oil into a 10-inch skillet to cover the bottom by about 1/4 inch. Heat the Vegetable Oil over medium-high heat until it shimmers, which is approximately 350°F (175°C).
5. 5Carefully place 3-4 tikkis into the hot Vegetable Oil, making sure not to overcrowd the skillet. Fry the tikkis for 4-6 minutes per side, until they are golden brown and crispy. Use a spatula to carefully flip them. Once cooked, remove the 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. 6To assemble the chaat, place 2-3 of the fried tikkis onto each of 4 serving plates. Spoon about 1/4 cup of Plain Yogurt over the tikkis on each plate. Drizzle generously with Tamarind Chutney and Mint-Cilantro Chutney.
7. 7Sprinkle the chaat with as needed Sev (Chickpea Noodles) for a final crunchy topping. Serve immediately to enjoy the contrast of warm, crispy tikkis with cool toppings.

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