Spicy, sweet and sour - this easy aloo chaat is the most addictive evening snack ever! Crispy potatoes roasted in ghee and then tossed in spices and tamarind chutney will literally have you smacking your lips!
This Delhi style aloo chaat is standard Sunday evening Snacking in Denver house. It's something I almost always whip up when craving something chatpata, and the bold, spicy flavours make it perfect for holidays and festivals too.
As a self-proclaimed connoisseur of chaat, with years of experiment trying to perfect that street-style flavor under my belt, I think I have finally discovered a recipe that will transport you straight to the lanes of Delhi market. The flavors are so similar, but slightly tweaked to our taste ☺️
Quick Walk Through: Aloo Chaat
What is Aloo Chaat Made Of
Aloo Chaat is usually made of fried pieces of aloo or potatoes, which is then seasoned with various spices, coriander and tamarind sauces, and garnished with sev and fresh coriander. Sliced or chopped onions are also added for extra crunch and texture. This recipe is similar
Fried Aloo or Potatoes is key
This recipe starts with shallow frying boiled potatoes cut into slices. These are fried in ghee till they are crispy golden brown from both sides. Ghee is key to adding that authentic flavor and giving them the crispy golden edges.
Spices used in this easy Aloo Chaat
I have used roasted cumin powder, chaat masala, chilli powder, mango powder, rock salt and a squirt of lime juice. Just before serving, drizzle this aloo chaat with sweet tamarind chutney, sliced onions, coriander and nylon sev (bhujiya).
If you don't stay in India, it's worth a trip to an Indian grocery store to get your hands on some of these things.
Top Tips To make this Easy Aloo Chaat
- If you don't have ghee or don't want to use it, a neutral flavored vegetable oil also works.
- The fried potatoes are tossed in the few spices while they are still hot. This helps the spices stick to the potatoes for max flavor.
- My recipe is slightly spicy, so be sure to adjust the spice according to your tolerance, or if making for kids.
Some Add-Ons you can try
While this is my favourite way to eat aloo chaat, there's so much you can do with it
- Add boiled chickpeas for aloo chana chaat
- Drizzle seasoned yogurt on top for dahi aloo chaat
- Add some pomegranates for a sweeter crunchier kick
- You can also skip the frying, and follow the recipe for a slightly healthier version
Watch how to make easy Aloo Chaat Recipe Video
Easy Aloo Chaat - Delhi Style
- 4 Potatoes boiled and peeled (medium )
- 3-4 tablespoon Ghee for shallow frying, or vegetable oil
- 1 ½ teaspoons Cumin powder roasted
- 1 teaspoon Chaat masala
- 1 teaspoon Red chilli powder or paprika
- ½ teaspoon Dry mango powder / amchur
- ½ teaspoon Rock salt kala namak
- ½ teaspoon Salt
- 1 ½ teaspoon Lime juice
- 2 tablespoons Sweet tamarind chutney
- 1 Onion sliced (small)
- Coriander a few leaves
- ¼ cup Nylon sev optional
- Slice the potatoes, or cut them in half lengthwise.
- Heat ghee in a skillet or tawa. Place the potatoes on the skillet (make sure they are not overlapping/ fry them in batches if required) and let them fry on low heat, turning once or twice, till golden brown and crisp on both sides.
- Transfer the fried potatoes to a bowl and sprinkle all the masalas and salts on top and toss to mix. Add the lemon juice and toss again. Taste to check seasoning and add more chili powder or salt as required.
- Arrange them on a serving platter or large plate and drizzle with tamarind chutney, sliced onions, coriander and nylon sev.
- Aloo Chaat Variations:
- Boiled peas can also be added with potatoes to make aloo matar ki chaat.
- Add boiled chickpeas or drizzle with yogurt
- Pomegranate seeds also add a hint of sweetness and crunch
- Chaat Masala is a key ingredient here as its a mix of different spices and cannot be substituted in the recipe
- Amchur or raw mango powder can be skipped if you don't have access to it
- Here's a great recipe for tamarind chutney if you'd like to make your own or you can use store bought
- This can be made ahead as well. Prep the aloo and other ingredients. Only assemble/toss it before serving.