Vegan Aloo Tikki Chaat

Ingredients

• 2 cups Potatoes, boiled and mashed
• 1/2 cup Peas, frozen
• 1 tablespoon Ginger-garlic paste
• 1 teaspoon Green chilies, chopped
• 1/4 cup Cilantro, chopped
• 1 teaspoon Spices (cumin, coriander, turmeric, chili powder)
• 1/4 cup Chickpea flour (besan)
• 1/2 cup Vegetable oil, for frying
• 1 can Canned chickpeas, drained and rinsed
• 1 cup Tomato puree
• 1/4 cup Tamarind chutney
• 1/4 cup Mint-coriander chutney
• 1/2 cup Vegan yogurt (coconut or soy-based)
• 1/4 cup Sev (chickpea flour noodles)

Instructions

1. 1In a large bowl, combine the 2 cups of mashed potatoes, 1/2 cup of frozen peas, 1 tablespoon of ginger-garlic paste, 1 teaspoon of chopped green chilies, 1/4 cup of chopped cilantro, 1 teaspoon of spices (cumin, coriander, turmeric, chili powder), and 1/4 cup of chickpea flour. Mix everything together thoroughly until well combined. Shape the mixture into small, uniform patties, about 2 inches in diameter.
2. 2Heat 1/2 cup of vegetable oil in a large skillet or frying pan over medium-high heat, which is approximately 350°F (175°C). Carefully place the patties into the hot oil, being careful not to overcrowd the pan. Fry the patties for 4-6 minutes per side, or until they are golden brown and crispy. Remove the cooked patties from the pan and place them on a plate lined with paper towels to drain any excess oil.
3. 3In a separate medium saucepan, heat 1 tablespoon of vegetable oil over medium heat (350°F/175°C). Add the drained and rinsed 1 can of chickpeas and cook for 1 minute. Pour in the 1 cup of tomato puree and bring the mixture to a simmer. Let it simmer gently for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
4. 4To assemble the Aloo Tikki Chaat, arrange the fried aloo tikkis on individual serving plates. Spoon a generous amount of the chickpea curry mixture over the tikkis.
5. 5Drizzle the 1/4 cup of tamarind chutney and 1/4 cup of mint-coriander chutney over the chickpea curry. Dollop the 1/2 cup of vegan yogurt on top of the chutneys.
6. 6Sprinkle the 1/4 cup of sev over the entire dish for added texture. Garnish with a little extra 1/4 cup of chopped cilantro before serving.

Substitutions

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