Gluten-Free Aloo Tikki Chaat (Potato Patties)

Ingredients

• 4 medium Potatoes
• 1/4 cup Rice flour
• 1 small Green chilies
• 2 tbsp Cilantro
• 1 tsp Ginger
• 1/2 tsp Salt
• 1/4 tsp Red chili powder
• 2 tbsp Oil
• 1 cup Yogurt (dairy or dairy-free)
• 1/4 cup Tamarind chutney
• 1/4 cup Mint-coriander chutney

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 cook for 20-25 minutes, or until the potatoes are fork-tender. Drain the potatoes and let them cool slightly until they are easy to handle. Peel the cooled potatoes and place them in a medium bowl. Mash the potatoes thoroughly with a fork or potato masher until no lumps remain.
2. 2Add the 1/4 cup Rice flour, 1 small Green chilies (finely chopped), 2 tbsp Cilantro (finely chopped), 1 tsp Ginger (grated or minced), 1/2 tsp Salt, and 1/4 tsp Red chili powder to the mashed potatoes. Mix everything together with your hands or a spoon until it is well combined and forms a cohesive mixture.
3. 3Divide the potato mixture into 8 equal portions. Roll each portion into a ball, then gently flatten it into a patty about 1/2-inch thick. You should have 8 small patties.
4. 4Pour the 2 tbsp Oil into a large non-stick skillet and heat it over medium-high heat until the oil shimmers, which should take about 2-3 minutes. Carefully place 4 patties into the hot oil, making sure not to overcrowd the pan. Cook for 4-5 minutes per side, until they are golden brown and crispy. Remove the cooked 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 4 patties.
5. 5To serve, place 2 Aloo Tikki patties on each plate. Spoon 1/4 cup Yogurt over the patties, then drizzle with 1/4 cup Tamarind chutney and 1/4 cup Mint-coriander chutney.

Substitutions

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