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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Toss and assemble: While the potatoes are still warm, toss them with the prepared onion and chilli mixture ensuring they are evenly coated.
- 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
