Vegan Aloo Tikki Chaat (Potato Patties)

Ingredients

• 4 medium Potatoes
• 1/2 cup Chickpea Flour (Besan)
• 2 small Green Chilies
• 1 inch Ginger
• 1/4 cup Cilantro
• 1 tsp Spices (cumin, coriander, turmeric, chili powder)
• 1/2 cup Oil (for frying)
• 1 can Canned Chickpeas
• 2 tbsp Tomato Paste
• 1/4 cup Tamarind Chutney
• 1/4 cup Mint-Cilantro Chutney
• 1/2 cup Chopped Onion

Instructions

1. 1Place the 4 medium Potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and cook for 20-25 minutes, or until the potatoes are fork-tender. Drain the potatoes, let them cool slightly until you can handle them, then peel and mash them in a large bowl until smooth.
2. 2Add the 1/2 cup Chickpea Flour, 2 small Green Chilies (finely minced), 1 inch Ginger (grated), 1/4 cup Cilantro (chopped), and 1 tsp Spices to the mashed potatoes. Mix everything together thoroughly until well combined. Divide the mixture into 4 equal portions and shape each portion into a patty about 3 inches wide and 1/2 inch thick.
3. 3Pour the 1/2 cup Oil into a large skillet and heat over medium-high heat until it shimmers, about 350°F (175°C). Carefully place the potato patties into the hot oil, being careful not to overcrowd the pan (fry in batches if necessary). Fry for 4-5 minutes per side, until golden brown and crispy. Remove the patties with a slotted spoon and place them on a plate lined with paper towels to drain.
4. 4In a separate medium saucepan, heat 1 tablespoon of the reserved oil from frying the patties over medium heat. Add the 1/2 cup Chopped Onion and sauté for 3-4 minutes, until softened and translucent. Stir in the 2 tbsp Tomato Paste and cook for 1 minute more, stirring constantly.
5. 5Add the 1 can Canned Chickpeas (drained and rinsed), 1/2 cup water, and an additional 1/2 tsp of the Spices to the saucepan. Bring to a simmer, then reduce the heat to low and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly. Taste and add a pinch more salt if desired.
6. 6To assemble the Vegan Aloo Tikki Chaat, place one or two potato patties on each serving plate. Spoon a generous amount of the chickpea curry over the patties. Drizzle with 1/4 cup Tamarind Chutney and 1/4 cup Mint-Cilantro Chutney. Garnish with the remaining 1/2 cup Chopped Onion.

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