Aloo Chaat Recipe

Introduction

Aloo chaat is a vibrant and flavorful Indian street food made from tender potatoes, bold spices, and tangy sauces. This crispy and spicy snack is perfect for sharing or enjoying as a light meal with a burst of fresh textures and tastes.

Ingredients

• 750g potatoes (Maris Piper or King Edward)
• 1 small red onion, finely diced
• 30g ginger, peeled and finely grated
• 2 green chillies, deseeded and finely chopped
• 1 tsp ground cumin
• 2 tsp chaat masala
• ½ tsp Kashmiri chilli powder
• ½ tsp coarsely ground black peppercorns
• 1 lemon, juiced
• 1 litre sunflower oil, for deep frying
• 2 tbsp coriander relish (see ‘goes well with’ below)
• 4 tbsp date and tamarind sauce (see ‘goes well with’ below)
• 2 tbsp roughly chopped coriander
• 3 tbsp pomegranate seeds

Instructions

1. Step 1: Peel the potatoes and cut them into 3cm chunks. Rinse under cold running water for 2 minutes to remove excess starch.
2. Step 2: Bring a large pan of salted water to a boil. Add the potatoes and simmer uncovered until tender. Drain and spread the potatoes on a cooling rack to dry. Chill them in the fridge for 30 minutes to dry the surface further.
3. Step 3: In a bowl, mix the finely diced onion with grated ginger, chopped green chillies, ground cumin, chaat masala, Kashmiri chilli powder, and coarsely ground black peppercorns. Add the lemon juice and set aside to marinate the flavors.
4. Step 4: Heat sunflower oil in a wok or karahi to 180°C (350°F), or test by frying a cube of bread that should turn golden brown in 30 seconds.
5. Step 5: Deep-fry the chilled potatoes in batches until they turn golden and crispy. Remove with a slotted spoon and drain on kitchen paper. Season immediately with salt.
6. Step 6: While still warm, toss the fried potatoes with the onion and spice mixture. Drizzle over the date and tamarind sauce, spoon on the coriander relish, and sprinkle with roughly chopped coriander and pomegranate seeds.
7. Step 7: Serve the aloo chaat straight away for the best texture and flavor.

Tips & Variations

• Use Maris Piper or King Edward potatoes for their fluffy texture that crisps well when fried.
• Adjust the green chillies according to your spice preference or substitute with mild red chilli flakes.
• If you don’t have a deep fryer, shallow frying in a heavy pan with enough oil to cover half the potatoes works well too.
• For a tangier kick, add a sprinkle of chaat masala just before serving.
• Try adding finely chopped mint leaves alongside coriander for a fresh herbal note.

Storage

Aloo chaat is best enjoyed immediately to maintain its crispy texture. If you have leftovers, store them in an airtight container in the fridge for up to 1 day. Reheat gently in a hot oven to crisp up before serving, but avoid microwaving as it can make the potatoes soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make aloo chaat without deep frying the potatoes?

Yes, you can roast or pan-fry the potatoes to reduce oil use. While the texture will differ slightly, roasting the chunks in a hot oven until crispy can be a tasty alternative.

What can I substitute if I don’t have chaat masala?

If you don’t have chaat masala, mix ground cumin, coriander, dried mango powder (amchur), and a pinch of black salt or regular salt to mimic its tangy and spicy flavor.

Aloo Chaat Recipe

Print Recipe

★★★★★

4.5 from 60 reviews

Aloo chaat is a vibrant and flavorful Indian street food snack featuring crispy fried potato chunks tossed in a tangy, spicy blend of chaat masala, fresh herbs, and zesty sauces. This recipe combines tender boiled potatoes that are deep-fried to golden perfection with a mouthwatering mix of ginger, green chillies, cumin, and lemon juice, garnished with coriander and pomegranate seeds to create a refreshing yet indulgent appetizer or snack.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Snack
• Method: Frying
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Potatoes

• 750g potatoes (Maris Piper or King Edward)

Spice and Herb Mix

• 1 small red onion, finely diced
• 30g ginger, peeled and finely grated
• 2 green chillies, deseeded and finely chopped
• 1 tsp ground cumin
• 2 tsp chaat masala
• ½ tsp Kashmiri chilli powder
• ½ tsp coarsely ground black peppercorns
• 1 lemon, juiced

Frying

• 1 litre sunflower oil, for deep frying

Toppings and Sauces

• 2 tbsp coriander relish (see ‘goes well with’)
• 4 tbsp date and tamarind sauce (see ‘goes well with’)
• 2 tbsp roughly chopped coriander
• 3 tbsp pomegranate seeds

Instructions

1. Prepare the Potatoes: Peel the potatoes and cut them into 3cm chunks. Rinse under cold running water for 2 minutes to remove excess starch.
2. Boil the Potatoes: Bring a large pan of salted water to a boil. Add the potatoes and simmer uncovered until tender but not falling apart, about 10-15 minutes depending on potato size.
3. Drain and Dry the Potatoes: Drain the potatoes and spread them on a cooling rack to cool. Then chill them in the refrigerator for 30 minutes to dry out the surface, which helps achieve crispiness when frying.
4. Make the Spice Mixture: In a bowl, combine the finely diced red onion, grated ginger, chopped green chillies, ground cumin, chaat masala, Kashmiri chilli powder, and coarsely ground black peppercorns. Add the lemon juice and mix well. Set aside to let flavors meld.
5. Heat the Oil: Heat sunflower oil in a wok or karahi to 180°C, or test by dropping a cube of bread in – it should brown in 30 seconds, indicating the oil is ready for deep frying.
6. Deep Fry the Potatoes: Fry the potatoes in batches, making sure not to overcrowd the pan, until they are golden brown and crisp. Use a slotted spoon to remove them and drain on kitchen paper. Immediately season with salt.
7. Toss and Assemble: While potatoes are still warm, mix them gently with the onion and chilli spice mixture to coat.
8. Add Final Flavors: Drizzle date and tamarind sauce over the potatoes and spoon over the coriander relish. Sprinkle roughly chopped coriander and pomegranate seeds on top for an added burst of freshness and color.
9. Serve Immediately: Serve the aloo chaat straight away to enjoy the contrast of crispy potatoes and tangy, spicy toppings at their best.

Notes

• Chilling the boiled potatoes before frying helps to remove moisture and ensures a crispier texture.
• You can adjust the heat level by modifying the amount of green chillies and Kashmiri chilli powder according to your preference.
• The coriander relish and date and tamarind sauce can be store-bought or homemade for authenticity.
• Serve aloo chaat as a snack or appetizer alongside other Indian dishes for a full meal experience.
• Use fresh pomegranate seeds to add a juicy, sweet contrast to the spicy, tangy potatoes.

Keywords: Aloo chaat, Indian snack, fried potatoes, chaat masala, street food, spicy potatoes, tangy snack