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Aloo Chaat Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/aloo-chaat-recipe/