Gluten-Free Aloo Tikki (Potato Patties)

Ingredients

• 4 medium Potatoes, boiled and mashed
• 2 tablespoons Arrowroot Powder (or Tapioca Starch)
• 1 small Green Chilies, finely chopped
• 1 teaspoon Ginger, grated
• 2 tablespoons Cilantro, chopped
• 1 teaspoon Cumin Powder
• 1/2 teaspoon Garam Masala
• 1 teaspoon Salt
• 3 tablespoons Vegetable Oil

Instructions

1. 1In a large bowl, combine the 4 medium Potatoes, boiled and mashed, with the 2 tablespoons Arrowroot Powder, 1 small Green Chilies, finely chopped, 1 teaspoon Ginger, grated, 2 tablespoons Cilantro, chopped, 1 teaspoon Cumin Powder, 1/2 teaspoon Garam Masala, and 1 teaspoon Salt.
2. 2Mix all the ingredients in the bowl together with your hands or a spoon until they are thoroughly combined and form a uniform mixture.
3. 3Divide the mixture into 8 equal portions and shape each portion into a small patty, about 1/2-inch thick.
4. 4Heat the 3 tablespoons Vegetable Oil in a large non-stick skillet or tawa over medium heat until the oil shimmers, which is approximately 350°F (175°C).
5. 5Carefully place the patties in the hot oil, ensuring not to overcrowd the pan; cook for 4-6 minutes per side.
6. 6Continue to cook the patties until they are a deep golden brown and crispy on both sides, indicating they are cooked through.
7. 7Remove the cooked patties from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
8. 8Serve the Aloo Tikki hot with your favorite gluten-free chutney or plain yogurt.

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