Aloo Chaat Recipe (Potato Chaat)

Ingredients

• 2 large potatoes cubed
• 1 tablespoon oil
• 1 teaspoon ginger or garlic chopped
• 1 green chili chopped
• ½ teaspoon cumin powder roasted jeera powder (optional)
• ⅛ teaspoon salt
• ½ teaspoon chaat masala powder
• ¼ to ½ teaspoon red chilli powder
• 1 tablespoon coriander leaves chopped
• 2 to 4 tablespoons nylon sev
• 2 tablespoon pomegranate arils (replace with sweet raisins & roasted cashews)
• ½ to ¾ teaspoon lemon juice or 1 teaspoon sweet tamarind chutney

(optional) green chutney (1 to 2 tsps)

• ¼ to ½ cup coriander leaves
• 4 to 6 mint leaves (pudina, optional)
• 1 garlic clove
• ⅛ inch ginger
• 1 teaspoon fried gram (optional)
• 1 tablespoon water if needed
• ¼ teaspoon salt or as needed

Steps

Preparation

1. Wash and peel potatoes, cut into 1 inch cubes and keep in water until needed.
2. For optional green chutney, put coriander, pudina, garlic, ginger, fried gram and salt in a mini blender jar. Add 1 tbsp water and blend fine and smooth. Set aside.

How to make Aloo Chaat – Method 1 – No deep fry

1. Cook potatoes al dente, just cooked without becoming mushy, by steaming, pressure-cooking or boiling in a pot. Cool completely and cube.
2. Heat oil in a pan and add ginger or garlic and green chili.
3. Saute the potatoes over a high flame until golden and a little crisp, then switch off the stove.

Method 2 – Deep fry

1. For the deep-fry method, parboil cubed potatoes for a few minutes, drain and wipe away excess moisture.
2. Heat half cup oil in a deep pan. Once hot enough, deep-fry potato cubes until crisp and cooked through, then take out onto a mixing plate.

Make aloo chaat

1. While the fried potatoes are hot, add red chilli powder, chaat masala, very little salt and cumin powder.
2. Add green chutney and tamarind chutney or lemon juice, then check salt and spice.
3. Mix well and move the aloo chaat to a serving plate.
4. Top with coriander, sev and pomegranate arils or raisins and cashews, and serve immediately.