Air Fryer Aloo Tikki (Vegan, Gluten-Free)

• 4 mediumpotatoes — boiled, peeled, mashed; organic if you can
• 1/2 cupcooked peas — lightly crushed
• 3 tbspchickpea flour — besan, to bind — naturally gluten-free
• 1green chili — minced; omit for kids
• 1 tspfresh ginger — grated
• 1 tspground cumin
• 1 tspgaram masala
• 1/2 tspamchur — dried mango powder, for tang
• 1 tspfine sea salt
• 2 tbspcilantro — chopped
• 1 tbspneutral oil — to brush

Method

1. 01

   Mash the potatoes while still warm, then fold in the crushed peas, chickpea flour, chili, ginger, cumin, garam masala, amchur, salt, and cilantro. The chickpea flour both binds and toasts to a savory crust — don't skip it. Mix to a firm, shapeable dough.

2. 02

   Divide into eight portions and shape each into a flat, even patty about half an inch thick. Brush both sides with a thin film of oil.

3. 03

   Arrange in a single layer and air fry at 380°F for 18 minutes, flipping halfway, until the surfaces are deeply golden and crisp at the edges.

4. 04

   Serve hot with green chutney and a little tamarind — and if you want full chaat, set them over warm chickpeas with a drizzle of both.