Gluten-Free Aloo Tikki Chaat

Instructions

1. 1In a large bowl, combine the 2 cups of boiled and mashed potatoes, 1/4 cup of tapioca starch, 1 teaspoon of finely chopped green chilies, 2 tablespoons of chopped cilantro, 1/2 teaspoon of salt, and 1/4 teaspoon of red chili powder. Add the 2 tablespoons of chickpea flour (besan) to the bowl. Mix everything together with your hands until it is well combined and forms a cohesive dough.
2. 2Divide the potato mixture into 8 equal portions. Roll each portion into a ball, then flatten it gently between your palms to form a patty about 1.27 cm thick.
3. 3Pour the 1/2 cup of oil into a large, 25.4 cm non-stick skillet. Heat the oil over medium heat, which is about 175°C. Wait until the oil shimmers, or a tiny piece of potato mixture sizzles immediately when dropped in.
4. 4Carefully place 3 or 4 of the potato patties into the hot oil, making sure not to overcrowd the pan. Fry the patties for 3 to 5 minutes on each side, until they are a deep golden brown and feel crisp to the touch. Use a spatula to gently turn them over. Once cooked, remove the 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 patties.
5. 5Arrange the crispy potato patties on a serving platter. Spoon the 1 cup of plain yogurt over the patties. Drizzle generously with the 1/2 cup of tamarind chutney and the 1/2 cup of mint-coriander chutney.
6. 6Sprinkle the 1/2 cup of finely chopped onion evenly over the top of the chaat. Finally, garnish with the 2 tablespoons of chopped cilantro.
7. 7Serve the Gluten-Free Aloo Tikki Chaat immediately while the patties are still warm and crispy.

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