Aloo Chaat Recipe

Introduction

Aloo chaat is a vibrant and tangy Indian street food snack featuring crispy potatoes tossed in a spicy, zesty mix. It’s packed with bold flavors and textures, making it perfect for a quick snack or an appetizer to impress your guests.

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. Let them cool, then chill for 30 minutes to dry the surface.
3. Step 3: In a bowl, combine the finely diced red onion, grated ginger, chopped green chillies, ground cumin, chaat masala, Kashmiri chilli powder, and black pepper. Add the lemon juice and mix well. Set aside.
4. Step 4: Heat sunflower oil in a wok or karahi to 180°C, or test by frying a cube of bread that browns in 30 seconds.
5. Step 5: Deep-fry the potatoes in batches until golden and crispy. Drain them on kitchen paper and season with salt while still warm.
6. Step 6: Toss the warm fried potatoes with the onion and chilli mixture. Drizzle over the date and tamarind sauce and spoon on the coriander relish.
7. Step 7: Sprinkle chopped coriander and pomegranate seeds on top. Serve immediately for the best flavor and texture.

Tips & Variations

• Use waxy potatoes like Maris Piper or King Edward to achieve a crispy outside and fluffy inside.
• Adjust the green chilli amount according to your spice tolerance.
• For extra crunch, add sev (fried chickpea noodles) as a topping.
• Swap coriander relish and date tamarind sauce with mint chutney or tamarind chutney for variation.
• Ensure potatoes are well dried before frying to avoid oil splatters and sogginess.

Storage

Aloo chaat is best served fresh for optimal crispiness and flavor. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat briefly in a hot oven or air fryer to regain some crunch but note it may not be as crisp as when freshly made.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the potatoes instead of deep frying?

Yes, baking is a healthier alternative. Toss the potato chunks in oil and roast at a high temperature until golden and crispy, though they won’t be exactly the same texture as deep-fried.

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

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

Aloo Chaat Recipe

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★★★★★

4.9 from 55 reviews

• Author: Hailey
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Aloo chaat is a flavorful Indian snack featuring crispy deep-fried potato chunks tossed with a spicy, tangy mixture of onions, ginger, green chillies, and aromatic spices. Finished with fresh coriander, pomegranate seeds, and drizzled with date tamarind sauce and coriander relish, this vibrant street food dish is perfect for a quick snack or appetizer.

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Ingredients

Scale 1x2x3x

Potatoes

• 750g potatoes (Maris Piper or King Edward)

Spice Mix & Marinade

• 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

Finishing & Garnish

• 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

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Instructions

1. Prepare the potatoes: Peel the potatoes and cut them into 3cm chunks. Rinse them 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 potato chunks and simmer uncovered until they are tender but still hold their shape, about 10-12 minutes.
3. Drain and cool: Drain the potatoes and spread them out on a cooling rack to allow excess moisture to evaporate. Let them cool completely, then chill in the refrigerator for 30 minutes to dry the surface, which helps achieve crispiness when frying.
4. Mix the spice and chili marinade: In a bowl, combine the finely diced red onion, grated ginger, chopped green chillies, ground cumin, chaat masala, Kashmiri chilli powder, coarsely ground black peppercorns, and lemon juice. Stir well and set aside to allow flavors to meld.
5. Heat the oil for deep-frying: Heat sunflower oil in a wok or karahi to 180°C (350°F), or test readiness by dropping a cube of bread into the oil; if it browns in 30 seconds, the oil is ready.
6. Deep-fry the potatoes: Fry the potato chunks in batches to avoid overcrowding, until they turn golden and crispy, about 3-5 minutes per batch. Remove with a slotted spoon and drain on kitchen paper to remove excess oil. Season with salt immediately.
7. Toss and assemble: While the potatoes are still warm, toss them with the prepared onion and chilli mixture ensuring they are evenly coated.
8. Finish and serve: Drizzle the date and tamarind sauce over the potatoes. Spoon over the coriander relish, then sprinkle with roughly chopped coriander leaves and pomegranate seeds for color and freshness. Serve straight away for best taste and texture.

Notes

• Using starchy potatoes like Maris Piper or King Edward helps produce a crisp exterior.
• Chilling the boiled potatoes prior to frying ensures a drier surface, which leads to crispier results.
• Adjust the amount of green chillies and Kashmiri chilli powder to control the spice level.
• Serve immediately after assembling to maintain the crispiness of the potatoes.
• For a gluten-free version, confirm that chaat masala and sauces used contain no gluten additives.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Snack
• Method: Frying
• Cuisine: Indian

Keywords: Aloo chaat, Indian snack, crispy potatoes, street food, spicy potato dish, Indian appetizer