Vegan Aloo Tikki Chaat (Potato Patties with Chickpea Curry)

Ingredients

• 4 medium Potatoes
• 2 small Green chilies
• 1 inch Ginger
• 1/4 cup Cilantro
• 1 tsp Spices (cumin, coriander, turmeric, chili powder)
• 1 can Chickpeas
• 2 medium Tomatoes
• 1 medium Onion
• 2 cloves Garlic
• 2 tbsp Tamarind chutney
• 2 tbsp Mint-coriander chutney
• 2 tbsp Vegetable oil

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 simmer for 20-25 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes and let them cool slightly until they are comfortable to handle. Peel the potatoes and place them in a large bowl. Add the 2 small Green chilies (finely chopped), 1 inch Ginger (finely grated), 1/4 cup Cilantro (chopped), and 1 tsp Spices. Mash everything together until well combined.
2. 2Divide the potato mixture into 8 equal portions and shape each portion into a small patty, about 3 inches in diameter. You should have 8 patties in total.
3. 3Heat 2 tbsp Vegetable oil in a large skillet over medium-high heat (375°F / 190°C). Carefully place 4 of the potato patties into the hot oil. Fry for 4-5 minutes per side, until golden brown and crispy. Remove the patties from the skillet and place them on a plate lined with paper towels. Repeat with the remaining 4 patties.
4. 4While the patties are frying, prepare the chickpea curry. Heat 1 tbsp of the Vegetable oil (from the initial 2 tbsp listed) in a medium saucepan over medium heat (350°F / 175°C). Add the 1 medium Onion (finely chopped) and 2 cloves Garlic (minced). Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and lightly golden.
5. 5Add the 2 medium Tomatoes (diced) and the remaining 1 tsp Spices to the saucepan. Cook for 5 minutes, stirring, until the tomatoes have softened and started to break down.
6. 6Add the 1 can Chickpeas (drained and rinsed) and 1/2 cup of water to the saucepan. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until the curry has thickened slightly. If the curry becomes too thick, add a little more water, 1 tablespoon at a time.
7. 7To assemble the chaat, place two of the fried potato patties on each of the 4 serving plates. Spoon the chickpea curry generously over the potato patties. Drizzle each serving with 2 tbsp Tamarind chutney and 2 tbsp Mint-coriander chutney.

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