This addictive Indian street food snack is a must make because the flavours of aloo chaat are unbeatable!
- 4 medium sized potatoes, boiled and peeled
- 3–4 tablespoon ghee for shallow frying
- 1 1/2 teaspoons roasted cumin powder
- 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 small onion, sliced
- a few coriander leaves
- 1/4 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