Gluten-Free Pakistani Brunch Delight: Spicy Aloo Tikki, Mango Lassi, and Coconut Chutney

Allergens

Dairy (in Mango Lassi and Coconut Chutney)

Ingredients

• 4 medium potatoes, peeled and grated
• 1 cup chickpea flour (besan)
• 2 teaspoons ginger paste
• 2 teaspoons garlic paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon red chili powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/4 cup chopped cilantro
• 2 tablespoons ghee or oil for frying
• For Mango Lassi: 1 cup mango pulp, 1 cup yogurt, 1 cup milk, 3 tablespoons sugar, and ice cubes as needed
• For Coconut Chutney: 1/2 cup grated coconut, 1/4 cup yogurt, 2 tablespoons chopped cilantro, 1 teaspoon cumin seeds, salt to taste

Instructions

1. In a large bowl, combine the grated potatoes, chickpea flour, ginger paste, garlic paste, ground cumin, ground coriander, red chili powder, paprika, salt, and chopped cilantro. Mix well until all ingredients are combined.
2. Divide the potato mixture into 8 equal portions and shape each portion into a round patty.
3. Heat the ghee or oil in a frying pan over medium heat. Carefully place the patties in the pan and cook until golden brown on both sides, approximately 4 5 minutes per side. Drain on paper towels.
4. For the Mango Lassi, blend mango pulp, yogurt, milk, sugar, and ice cubes together until smooth and frothy. Serve chilled.
5. For the Coconut Chutney, blend grated coconut, yogurt, chopped cilantro, cumin seeds, and salt until creamy. Serve in a small bowl.

Chef’s Insight

To achieve the perfect texture for the Aloo Tikki, ensure that the potatoes are thoroughly grated and well combined with the other ingredients.

Notes

Adjust the spice levels to your preference by adding more or less red chili powder and paprika. - Feel free to garnish with additional cilantro, fresh mint leaves, or even a dash of chaat masala for an extra burst of flavor.