North Indian Potato Patty Chaat (Aloo Tikki Chaat)

Ingredients

• 4 medium potatoes, boiled, peeled and cooled
• 1/2 cup boiled green peas
• 1 tsp grated ginger
• 1 green chili, minced
• 1 tsp roasted cumin powder
• 1 tsp chaat masala
• Salt, to taste
• 3 tbsp cornstarch
• 3 tbsp vegetable oil, for frying
• 1 cup plain yogurt, whisked smooth
• 1/2 cup tamarind chutney
• 1/4 cup green coriander-mint chutney
• 1/2 cup sev (crispy chickpea noodles)
• 2 tbsp chopped fresh coriander

Before you cook

• Boil the potatoes until fork-tender, then peel and mash them while still warm.
• Boil the green peas separately until tender and drain.
• Whisk the yogurt with a splash of water until smooth and pourable.

Steps

1. Mix the mashed potatoes, peas, ginger, green chili, cumin powder, chaat masala and salt in a large bowl.
2. Sprinkle the cornstarch over the mixture and knead it in until the mixture holds together.
3. Divide the mixture into 8 equal portions.
4. Shape each portion into a round, flat patty about 1/2 inch thick.
5. Heat the oil in a large skillet over medium heat.
6. Fry the patties for 4 minutes per side, until deeply golden and crisp.
7. Transfer the fried patties to a plate lined with paper towels.
8. Arrange 2 patties per plate, lightly crushing them with the back of a spoon.
9. Drizzle the whisked yogurt generously over the patties.
10. Drizzle the tamarind chutney and green chutney over the top.
11. Scatter the sev over everything.
12. Finish with a sprinkle of chopped coriander and serve immediately while the sev is still crunchy.