Step 1

Rinse potatoes a couple of times in fresh water and then peel them. Chop the potatoes in small bite sized cubes.

Step 2

Heat oil in a frying pan or kadai (wok). Keep the heat to medium. Use any neutral oil with a high smoking point to fry the potato cubes.

Step 3

Add the potato cubes. You can fry potatoes in one or two batches depending on the size of the pan or kadai.

Step 4

When one side become light golden, turn over and fry the second side. Keep on turning the potatoes as required for even frying.

Step 5

Fry till the potatoes turn crisp and golden. Make sure to fry well so that the potato cubes are not raw or half cooked from the center.

Step 6

Remove with a slotted spoon. place the fried potatoes on kitchen paper towels.

Step 7

When the potatoes are still hot, take them in a mixing bowl.

Step 8

Add all the spice powders mentioned above. You can adjust spice powders as per your requirements.

Step 9

Also add black salt or white salt as per taste.

Step 10

Add the finely chopped mint leaves and coriander leaves.

Step 11

At this step you can also add finely chopped green chillies. Note that green chilies give pungent and hot notes while eating. Add only if you can eat raw green chilies.

Step 12

Toss and mix well.

Step 13

Then add sweet tamarind chutney and lemon juice.

Step 14

Toss and mix everything very well, so that the chutney, spice powders and lemon juice is evenly coated on the fried potatoes.

Step 15

Place the aloo chaat in a serving bowl. While serving you can garnish with some pomegranate arils. You can also garnish with sev if you want.

Step 16

Serve aloo chaat as an evening snack or a starter snack.