Aloo chaat is fried crisp potatoes tossed in spicy and sweet chutneys, a few ground spice powders and then topped with curd, pomegranate arils and sev. It is a popular street food snack.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 3
  • Category: Snacks, Starters
  • Cuisine: North Indian

Ingredients

  • 250 grams potatoes (or 2 large or 3 medium potatoes)
  • 4 tablespoons oil (for shallow frying)
  • ¼ teaspoon black pepper powder
  • ½ teaspoon kashmiri chilli powder
  • ½ teaspoon roasted cumin powder
  • ½ teaspoon dry mango powder ((amchur powder))
  • ½ teaspoon chaat masala powder
  • black salt (or pink salt or white salt as per taste)
  • 1 tablespoon finely chopped mint leaves
  • 2 tablespoons finely chopped coriander leaves
  • ½ teaspoon finely chopped green chilies (or 1 green chili – optional)
  • 1 tablespoon Tamarind Chutney (or add as required)
  • 1 to 2 teaspoons lemon juice (or add as per taste)
  • 1 to 2 tablespoons pomegranate arils (for garnish - optional)

Method

Frying potatoes

  1. Rinse potatoes a couple of times in fresh water and then peel them. Chop the potatoes in small bite sized cubes.
  2. Heat oil in a frying pan or kadai (wok). Keep the heat to medium. Use any neutral oil with a high smoking point to fry the potato cubes.
  3. Add the potato cubes. You can fry potatoes in one or two batches depending on the size of the pan or kadai.
  4. When one side become light golden, turn over and fry the second side. Keep on turning the potatoes as required for even frying.
  5. Fry till the potatoes turn crisp and golden. Make sure to fry well so that the potato cubes are not raw or half cooked from the center.
  6. Remove with a slotted spoon. place the fried potatoes on kitchen paper towels.

Making aloo chaat

  1. When the potatoes are still hot, take them in a mixing bowl.
  2. Add all the spice powders mentioned above. You can adjust spice powders as per your requirements.
  3. Also add black salt or white salt as per taste.
  4. Add the finely chopped mint leaves and coriander leaves.
  5. At this step you can also add finely chopped green chillies. Note that green chilies give pungent and hot notes while eating. Add only if you can eat raw green chilies.
  6. Toss and mix well.
  7. Then add sweet tamarind chutney and lemon juice.
  8. Toss and mix everything very well, so that the chutney, spice powders and lemon juice is evenly coated on the fried potatoes.
  9. Place the aloo chaat in a serving bowl. While serving you can garnish with some pomegranate arils. You can also garnish with sev if you want.
  10. Serve aloo chaat as an evening snack or a starter snack.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.