The Spicy Aloo Chaat recipe is a popular Indian Street Food prepared by frying potatoes and mixing it with sweet and spicy chutney and various other spices. It is a famous evening snack/appetizer mostly in Delhi and Mumbai streets. There are various Chaat Recipes that we prepare at home and also find it in street side stall. Among all these chaat recipes, Aloo Chaat is the most easy, simple and quick to prepare.
There are different variations of preparing this recipe. To keep it simple, you can skip adding Curd, Onion, Nylon Sev and Pomegranate Seeds. It just requires adding chutney and spices to the fried potatoes. However if you want to have the Aloo Chaat taste similar to road side stall chaat, add Curd, Nylon Sev and Pomegranate Seeds as toppings. Delhi style Aloo Chaat is the most famous one. Living in Delhi, I frequently have it at road side stalls. But now it has become less frequent since I have started preparing it at home. Preparing it at home is more hygienic.
To prepare Aloo Chaat, first we need to boil the potatoes. After boiling, allow it to cool down. Peel off the outer layer and then chop it into small cubes. Now fry the potatoes in Ghee or Oil till it becomes crispy. Take the fried potatoes in a large bowl and add Coriander Chutney, Tamarind Chutney, Chopped Onion and all the spices. Mix it uniformly to prepare spicy, tangy and flavourful Aloo Chaat. Top it with Whisked Curd, Nylon Sev, Pomegranate Seeds and Coriander Leaves. Serve it immediately when it is hot, crispy and spicy.
You can shallow fry or deep fry the boiled potatoes. While frying the boiled potatoes we must be careful that it doesn’t break. If you want you can directly deep fry the potatoes without boiling it. It prevents the potatoes to break. However, it takes little more time to fry and cook from inside. Fry the potatoes till they are crisp and light golden in colour.
Tamarind Chutney and Coriander Chutney are the most important items necessary to prepare Aalo Chaat. If you do not have tamarind, you can replace it with more Lemon Juice. However, Aalo Chaat tastes good with tamarind chutney. To prepare the chutney please visit Tamarind Chutney and Coriander Chutney. Also visit Chutney Recipes for other chutney recipes.
If you are looking for more Chaat & Appetizer Recipes, do check Dahi Bhalla, Sev Puri, Papdi Chaat, Bhel Puri, Aloo Tikki, Samosa Chaat, Dahi Puri.
Aloo Chaat/Spicy Potato Chaat Recipe
Ingredients:
- 4 large Boiled Potatoes
- 1 small Finely Chopped Onion (Optional)
- 1/2 teaspoon Red Chilli Powder
- 1/2 teaspoon Roasted Cumin Powder
- 1 teaspoon Chaat Masala Powder
- 1 tablespoon Lemon Juice
- 1/4 cup Whisked Curd
- 2 tablespoon Coriander Chutney
- 3 tablespoon Tamarind Chutney (Imli)
- 4 tablespoon Nylon Sev
- 2 tablespoon Pomegranate Seeds
- 2 tablespoon Chopped Coriander Leaves
- Salt as per taste
- Oil/Ghee to fry
Instructions:
- Take the Boiled Potatoes and peel off the outer layer of it. Cut them into medium sized cubes and keep it in a bowl.
- Heat Ghee or Oil in a frying pan over medium flame. Add small amount of chopped potatoes into it.
- Fry the potatoes till they are crisp and light golden in colour. Keep it stirring in between so that it doesn’t burn.
- Remove the fried potatoes from the pan and place it over kitchen paper towels so that it absorbs excess oil or ghee.
- In the same manner fry the remaining potato cubes and place it over the kitchen towel.
- Now take the fried potatoes in a large bowl. Add Chopped Onion (optional), Red Chilli Powder, Roasted Cumin Powder, Chaat Masala, Lemon Juice and Salt.
- Mix all the ingredients properly so that it gets evenly mixed. Add Red Chilli Powder as per the spiciness required.
- Now add Whisked Curd, Coriander Chutney and Tamarind Chutney. Add these ingredients as per your requirements. Mix them generously once again.
- Transfer the Chaat into a serving plate. Spread small amount of whisked curd over the chaat.
- Finally as a topping, add Nylon Sev, Pomegranate Seeds and Coriander Leaves over the chaat and serve it immediately.
Notes:
- If you do not have Tamarind at home to prepare the tamarind chutney, you can replace it with more Lemon Juice.
- You can adjust the spiciness and tanginess of the chaat as per your requirement.
- The potatoes should be fried till they are crisp and golden so that it doesn’t remain raw from inside.
- While frying the potatoes, be careful that you turn them slowly so that it does not breaks. Also remember to not over boil the potatoes in pressure cooker.
- Roasted Cashews and Raisins can be also added together with Pomegranate Seeds.
- Since frying of potatoes involves the excess use of oil, you can air fry it with the help of air fryer.
- The Curd should not be sour. If it is, then add little amount of sugar to it. Also the curd should be smooth. To make it smooth pass it through a strainer.
