Gluten-Free Aloo Tikki Chaat (Potato Patties)

Ingredients

• 2 lbs Potatoes
• 1/2 cup Rice flour
• 2 Green chilies
• 1/4 cup Cilantro
• 1 tsp Spices (cumin, coriander, chili powder)
• 2 tbsp Oil
• 1 can Chickpeas
• 1/4 cup Tamarind chutney
• 1/4 cup Mint chutney
• 1 cup Plain Yogurt (dairy or non-dairy)

Instructions

1. 1Place the 2 lbs 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 15-20 minutes, or until fork-tender. Drain the potatoes and return them to the pot. Mash the potatoes until smooth.
2. 2Add the 1/2 cup Rice flour, 2 chopped Green chilies, 1/4 cup chopped Cilantro, and 1 tsp Spices to the mashed potatoes. Mix everything together until well combined.
3. 3Divide the potato mixture into 8 equal portions and shape each portion into a small patty, about 1/2-inch thick. If the mixture is too sticky, you can lightly dust your hands with a little of the 1/2 cup Rice flour.
4. 4Heat the 2 tbsp Oil in a large non-stick skillet over medium-high heat until shimmering, about 350°F (175°C). Carefully place 4 patties in the skillet, ensuring not to overcrowd the pan. Cook for 4-5 minutes per side, until golden brown and crispy. Remove the cooked patties and set aside on a plate lined with paper towels. Repeat with the remaining 4 patties.
5. 5To assemble the Aloo Tikki Chaat, place two cooked patties on each serving plate. Top each serving with 1/4 can of rinsed Chickpeas.
6. 6Drizzle each serving with 1/4 cup Plain Yogurt, 1/4 cup Tamarind chutney, and 1/4 cup Mint chutney.
7. 7Serve immediately.

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