Aloo Chaat
Veg
Vegan
Crispy potato chaat — boiled potatoes cubed and pan-fried or deep-fried until golden and crunchy on all sides, tossed in chaat masala, amchur, red chilli powder, and roasted cumin, then drizzled with imli chutney and hari chutney. The contrast between the crunchy exterior of the potato and the bright, tangy, spiced chutneys is the essence of Delhi chaat. Eaten as a snack at street stalls and dhabas.
Cuisines
Haryanvi
Awadhi
Banarasi
Punjabi
Delhi
Best for
Snacks
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 3 | medium potatoes |
| 1 cup | yogurt |
| 2 tablespoons | tamarind chutney |
| 2 tablespoons | mint chutney |
| 1 teaspoon | roasted cumin powder |
| 1 teaspoon | chaat masala |
| 1 teaspoon | red chili powder |
| 1 teaspoon | black salt |
| 1 cup | sev |
| 1 | small onion, finely chopped |
| 1 | small tomato, finely chopped |
| 2 tablespoons | fresh coriander leaves, chopped |
| 1 | green chili, finely chopped |
| 1 tablespoon | lemon juice |
| 2 tablespoons | oil for frying |
Instructions
- 1 Boil the potatoes until tender, then peel and cut them into cubes.
- 2 Heat oil in a pan and fry the potato cubes until they are golden and crispy. Drain on paper towels.
- 3 In a large mixing bowl, combine the fried potatoes with yogurt, tamarind chutney, and mint chutney.
- 4 Add roasted cumin powder, chaat masala, red chili powder, and black salt. Mix well to coat the potatoes evenly.
- 5 Add chopped onion, tomato, fresh coriander leaves, and green chili to the mixture.
- 6 Sprinkle sev over the top and drizzle with lemon juice.
- 7 Gently toss everything together and serve immediately.
Tips
For a healthier version, you can air-fry or bake the potatoes instead of deep frying.