Gluten-Free Dairy-Free Aloo Tikki Chaat

Ingredients

• 1000 g Potatoes
• 1/2 cup Gram flour (besan)
• 1/4 cup Rice flour
• 2 Green chilies
• 2.54 cm Ginger
• 1/4 cup Cilantro
• 1/4 cup Mint
• 1/2 cup Tamarind chutney
• 1/2 cup Mint-coriander chutney
• for frying Vegetable oil
• to taste Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1000 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 easily pierced with a fork. Drain the potatoes, let them cool slightly until they are comfortable to handle, then peel them. Mash the peeled potatoes in a large bowl until smooth.
2. 2Add the 2 Green chilies (finely chopped), 2.54 cm Ginger (grated), 1/4 cup Cilantro (chopped), 1/4 cup Mint (chopped), 1/2 cup Gram flour (besan), 1/4 cup Rice flour, and to taste Salt to the mashed potatoes. Mix everything together with your hands until a cohesive dough forms.
3. 3Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten it gently into a round patty about 1.27 cm thick.
4. 4Pour enough Vegetable oil into a 25.4 cm skillet to reach a depth of about 1.27 cm. Heat the oil over medium-high heat until it shimmers, approximately 175°C.
5. 5Carefully place 3-4 potato patties into the hot oil, making sure not to overcrowd the skillet. Fry for 4-6 minutes per side, until the patties are golden brown and crispy. Use a spatula to flip them gently. Remove the fried patties from the skillet and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining patties.
6. 6Arrange the fried potato patties on a serving platter. Drizzle generously with the 1/2 cup Tamarind chutney and the 1/2 cup Mint-coriander chutney.

Substitutions

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