Gluten-Free Aloo Tikki Chaat

Ingredients

• about 450 g Potatoes
• 1/2 cup Gram Flour (Besan)
• 2 Green Chilies
• 1 tsp Ginger
• 1 tsp Cumin Powder
• 1/2 tsp Coriander Powder
• 1/2 tsp Amchoor (Dry Mango Powder)
• To taste Salt
• For frying Oil
• 1 cup Yogurt
• 1/4 cup Tamarind Chutney
• 2 tbsp Cilantro

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 water. Bring to a boil over high heat, then reduce heat to medium and cook for 20-25 minutes, or until the potatoes are fork-tender. Drain the potatoes and let them cool slightly until you can handle them. Peel the cooled potatoes and mash them thoroughly in a large bowl.
2. 2Add the 1/2 cup Gram Flour (Besan), 2 finely chopped Green Chilies, 1 tsp grated Ginger, 1 tsp Cumin Powder, 1/2 tsp Coriander Powder, 1/2 tsp Amchoor (Dry Mango Powder), and salt to taste to the bowl with the mashed potatoes. Mix everything together with your hands until well combined.
3. 3Divide the potato mixture into 8 equal portions and shape each portion into a small, flat patty, about 1.27 cm thick. Place the shaped patties on a plate.
4. 4Pour enough Oil into a large skillet to cover the bottom by about 0.635 cm. Heat the oil over medium-high heat until it shimmers, about 175°C. Carefully place 3-4 patties into the hot oil, making sure not to overcrowd the pan.
5. 5Fry the patties for 3-5 minutes per side, until they are golden brown and crispy. Use a spatula to carefully flip them. Once cooked, remove the patties from the skillet and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining patties.
6. 6To serve, place the hot Aloo Tikki patties on a serving plate. Spoon the 1 cup Yogurt over the patties, drizzle with 1/4 cup Tamarind Chutney, and sprinkle with 2 tbsp chopped Cilantro.

Substitutions

Related Guides