3-4tablespoonGhee for shallow frying, or vegetable oil
1 ½teaspoonsCumin powderroasted
1teaspoonChaat masala
1teaspoonRed chilli powderor paprika
½teaspoonDry mango powder / amchur
½teaspoonRock saltkala namak
½teaspoonSalt
1 ½teaspoonLime juice
2tablespoonsSweet tamarind chutney
1 Onionsliced (small)
Coriander a few leaves
¼cupNylon sevoptional
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.