aloo chaat

Aloo chaat is a simple snack made with potatoes and chaat chutneys. This sweet spicy and sour tangy aloo chaat is also a popular street food which is made by deep frying the potatoes. Just to keep it healthy I have made this aloo chaat by boiling potatoes. You can also use grilled or fried potatoes.

Aloo chaat recipe

potatoes

ginger (or garlic chopped)

green chili (chopped)

cumin powder (roasted jeera powder (optional))

salt

½ teaspoon chaat masala powder

red chilli powder

coriander leaves

nylon sev

pomegranate arils ((replace with sweet raisins & roasted cashews))

lemon juice (or 1 teaspoon sweet tamarind chutney)

mint leaves ((pudina, optional))

garlic

ginger

((optional))

water

salt (or as needed)

Wash and peel potatoes. Cube them to 1 inch pieces and soak in water until used.

Optional - To make green chutney, add coriander leaves, pudina, garlic, ginger, fried gram and salt to a mini blender jar.&nbsp;Add 1 tbsp water.&nbsp;Make a fine smooth green chutney. Set this aside.

Preparation

Boil potatoes till al dente. They must be just cooked without turning mushy. You can steam or pressure cook or boil them in a pot. Cool these completely and cube.&nbsp;

Add oil to a pan and heat it. Add ginger or garlic and green chili.

Next add the potatoes and saute on a high flame until golden and little crisp.&nbsp;Turn off the stove.

How to make aloo chaat - Method 1 - No deep fry

Parboil cubed potatoes for few minutes. Drain and wipe off excess moisture.

Heat half cup oil in a deep pan. When the oil is hot enough drop the potato cubes and deep fry until crisp and cooked through. Remove to a mixing plate.

Method 2 - Deep fry

Next to the hot fried potatoes, add red chilli powder, chaat masala powder, very little salt and cumin powder.

Add green chutney, tamarind chutney or lemon juice. Check the salt and spice.

Mix well and transfer aloo chaat to a serving plate.

Add some coriander leaves, sev and pomegranate arils or raisins and cashews.&nbsp;Serve aloo chaat immediately.

Make aloo chaat

Aloo chaat is fried crisp potatoes tossed in spicy and sweet chutneys, a few ground spice powders and then topped with curd, pomegranate arils and sev. It is a popular street food snack.

Aloo Chaat Recipe (Street Style)

potatoes (or 2 large or 3 medium potatoes)

oil (for shallow frying)

black pepper powder

½ teaspoon kashmiri red chili powder

cumin powder

mango powder ((amchur powder))

black salt (or pink salt

mint leaves

green chilies

Tamarind Chutney (or add as required)

lemon juice (or add

pomegranate arils (for garnish - optional)

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

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.

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

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

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.

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

Frying potatoes

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

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

Also add black salt or white salt as per taste.&nbsp;

Add the finely chopped mint leaves and coriander leaves. 

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. 

Toss and mix well.

Then add sweet tamarind chutney and lemon juice.

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

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.

Serve aloo chaat as an evening snack or a starter snack.&nbsp;

Making aloo chaat

Spicy, tangy air fried potatoes are tossed with spices, fresh lime juice in this Delhi style Aloo Chaat. Makes the perfect snack or appetizer, toss with chutney for extra flavor!

Aloo Chaat (Delhi Style)

ginger (julienned)

lime juice

chaat masala

oil (I used avocado oil)

Kashmiri red chili powder

kala namak (black salt)

lime juice lime

green chili (chopped,

mint

cilantro

cilantro chutney (optional, for garnish)

First soak some ginger juliennes for garnishing. Cut 1-inch ginger into juliennes. Add it to a bowl with 2 teaspoons lime juice, pinch of salt and chaat masala. Set aside while you make the chaat. Skip this step if you don&#39;t want to garnish with ginger juliennes.

Peel and cut russet potatoes into around 3/4 to 1-inch cubes. Soak in warm water (not boiling but warm enough) for 20 minutes. Soaking in warm/mildly hot water for 20 minutes cooks the potatoes a little. This way when you air fry them, they become super crispy when cooked for the second time. We also soak to remove excess starch so don&#39;t skip the step of soaking the potatoes.

After 15 minutes, drain the potatoes using a colander. Then transfer them to a kitchen towel and pat dry (rub with towel) until they are completely dry.Transfer the potatoes to a bowl and add oil to it. I have used avocado oil but you can use any oil of choice. Stir well until potatoes are coated with the oil. Pre-heat air fryer at 380 F degrees for 2 minutes.

Once pre-heated, add the potatoes to the air fryer in a single layer (you may spray with air fryer with a oil-spray if you like). I have a large enough air fryer so I was able to do this in a single batch, if you have a small one, you might have to do this in 2 batches because you need to place them in a single later.

Air fry at 380 F degrees for 20 to 22 minutes shaking them twice in between. The potatoes get done sooner but we cook for more time to get them really crispy. Start checking around 15 minutes mark, since every air fryer is different. You know they are done, when they have this golden brown color and you can hear the crispiness when you shake the air fryer basket.

Transfer to a large bowl and add lime juice (or lemon juice). Start with adding 2 tablespoons and add an extra tablespoon after taste testing. This is a tangy chaat so I usually add the entire 3 tablespoons.

Add the spices- cumin powder, chaat masala, Kashmiri red chili powder and kala namak. Also add the chopped green chili, mint and cilantro. Mix until everything is well combined

Transfer to serving bowls, garnish with prepared ginger juliennes and serve immediately. I used these dona (leaf bowls) to serve the chaat.

Lovely recipe, I added dried pudina powder as I didn't have any fresh mint. Thanks for exact spice measurements.

Enjoy a popular Indian festival snack. These lemony fried potatoes are seasoned with cumin and chaat masala, with green chilli, red onion and pomegranate

Aloo chaat

potatoes (Maris Piper or King Edward)

red onion, finely diced

ginger,

green chillies, deseeded and finely chopped

tsp cumin

tsp chaat masala

½ tsp Kashmiri chilli powder

tsp black peppercorns

lemon, juiced

litre sunflower oil,

coriander relish (see 'goes well with' below)

tbsp

tbsp coriander

pomegranate seeds

Peel the potatoes, cut them into 3cm chunks, and rinse under cold running water for 2 mins. Bring a large pan of salted water to the boil, add the potatoes and simmer, uncovered, until tender. Drain and tip the potatoes onto a cooling rack. Leave to cool, then chill them for 30 mins - this will dry the surface.

Mix the onion with the ginger, green chillies, cumin, chaat masala, chilli powder and black pepper. Add the lemon juice and set aside.

Heat the oil in a wok or karahi to 180C, or when a cube of bread browns in 30 seconds. Deep-fry the potatoes in batches until golden, drain on kitchen paper, and season with salt.

Mix the warm potatoes with the onion and chilli mixture. Drizzle with date and tamarind sauce, spoon over the coriander relish, and sprinkle with coriander and pomegranate seeds. Serve straight away.

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Top 4 aloo chaat recipes from across the web

The most viewed aloo chaat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Aloo chaat recipe

Aloo Chaat Recipe (Street Style)

Aloo Chaat (Delhi Style)

Aloo chaat

The most viewed aloo chaat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine