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Aloo chaat
Potato chaat
Aloo chaat: Delhi's crisp potato cubes with tangy chutneys and chaat masala
In Old Delhi lanes around Chandni Chowk, aloo chaat vendors fry boiled potato cubes in a huge flat tawa until crackly, then toss them with lemon, chaat masala and two chutneys, one sharp and green, one sweet and dark. It is an evening snack, eaten standing up from a leaf bowl with a toothpick, and at home it makes a quick light dinner or a party starter. The common mistake is frying potatoes straight from the pot while still hot and wet, which makes them break and soak up oil; let the cubes steam dry for a few minutes first. Chef's tip: toss everything at the last minute, as the chutneys soften the crust within ten minutes.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅓ lb waxy potatoespeeled and cut into 2.5 cm cubes
- 1 tsp salthalf for the boiling water
- 4 tbsp sunflower oil
For the green chutney
- 1 oz fresh corianderleaves and soft stems
- ⅓ oz fresh mint leaves
- 2 tbsp lemon juicehalf for the chutney, half to finish
To toss and serve
- 3 tbsp sweet tamarind chutneyready-made or homemade
- 1 ½ tsp chaat masala
- ½ tsp roasted ground cumin
- ¼ tsp red chilli powder
- ½ red onionfinely chopped
- 2 tbsp pomegranate seeds (optional)
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What you'll need
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Method
0/5 doneStep 1: Put 1 ⅓ lb waxy potatoes in a pan of cold water with half of ½ tsp salt. Bring to the boil and cook for 6–7 minutes, until a knife goes in with a little resistance at the centre. Drain and spread on a tray to steam dry for 5 minutes.
10 minStep 2: Meanwhile, blend 1 oz fresh coriander, ⅓ oz fresh mint leaves, 1 green chilli, half of 1 tbsp lemon juice, a pinch of salt and 2–3 tablespoons of water into a smooth, pourable green chutney.
Step 3: Heat 4 tbsp sunflower oil in a large frying pan or tawa over a medium-high heat. Add the potatoes in one layer and fry, turning every 2 minutes, for 8–10 minutes until golden and crisp on most sides.
10 minStep 4: Tip the hot potatoes into a bowl. Sprinkle with 1 ½ tsp chaat masala, ½ tsp roasted ground cumin, ¼ tsp red chilli powder, the rest of ½ tsp salt and the rest of 1 tbsp lemon juice, and toss.
Step 5: Add ½ red onion, drizzle over 2 tablespoons of green chutney and 3 tbsp sweet tamarind chutney, toss once more and finish with 2 tbsp pomegranate seeds. Serve at once with toothpicks, with the extra green chutney on the side.
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 4 g
- Carbs
- 34 g
- Fat
- 11 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does aloo chaat take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of waxy potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of fresh coriander?
- Flat-leaf parsley with a little mint (for people who dislike coriander too).
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