Easy Aloo Chaat – Delhi Style
on Oct 18, 2019, Updated Oct 19, 2022
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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 ☺️
jump to section: Aloo Chaat
Looking for more Chaat recipes? Try my Pani Puri (Golgappa/ Puchka) Recipe, Air Fryer Papdi and Easy Bread Chaat!
Aloo Chaat Ingredients Overview
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 with sev puri, but the puris here are replaced with golden-fried pieces of aloo.
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 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.
Richa’s Top Tips
- 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 Aloo Chaat Recipe Video
Easy Aloo Chaat – Delhi Style
Ingredients
- 4 Potatoes, boiled and peeled (medium )
- 3-4 tablespoon Ghee , for shallow frying, or vegetable oil
- 1 1/2 teaspoons Cumin powder, roasted
- 1 teaspoon Chaat masala
- 1 teaspoon Red chilli powder, or paprika
- 1/2 teaspoon Dry mango powder / amchur
- 1/2 teaspoon Rock salt, kala namak
- 1/2 teaspoon Salt
- 1 1/2 teaspoon Lime juice
- 2 tablespoons Sweet tamarind chutney
- 1 Onion, sliced (small)
- Coriander , a few leaves
- 1/4 cup Nylon sev, optional
Instructions
- 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.
Notes
- 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
- Substitutes:
- 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.
Nutrition
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Such an insightful guide for beginners. Thanks. I was looking for good cookware. I found this cookware easy to handle for beginners.
It’s long Richa, I am following your recipes. Have learned a lot. For which I am very thankful to you. Aloo chat has turned excellent. Repeated requests are received always.There are many which are equally good and helpful .Thank you again happy new year and prosperity.
Thank you so much for leaving a message Sadrudin. So glad you liked it
So simple and so satisfying!!!! Thanks so much! It’s a regular now!
So happy you liked the recipe Nupur. Thanks for leaving a comment!
I tried this recipe twice. It’s easy to prepare and very tasty. Everyone at home enjoyed it.
Thanks for leaving a comment! Soooo glad you liked it Nicole
Tried this recipe, with a bit of a variation… Used curd… And it was fantastic. The recipe was super easy to follow and delicious indeed!
Turned out really well. Followed the recipe to the T, just adjusted the quantity of dalt as per my taste
Thank you so much Ritika! So glad you enjoyed this recipe
I prepared it twice. It’s very easy to prepare. Extremely tasty.
I am already smacking my lips just looking at these photos. I’ve never cooked anything like this before. Since I am always in search of new unusual interesting recipes, I will definitely keep this recipe and try to cook this dish in the nearest future. Moreover, you describe it so appetizingly! I think my family and I will like the result. Thank you for the idea!