Aloo Chaat

Potato street food classic

Prep Time 15 min
Cook Time 12 min
Serving Size 4
Recipe Type Hob

Aloo Chaat stands as a testament to the vibrancy and diversity of Indian cuisine. Born on the bustling streets of North India, especially Delhi, it’s now a staple across the country, celebrated for its bold flavours and textures. Fried or boiled potatoes are diced and tossed with a mix of spices, including chaat masala, red chilli powder, and cumin, along with tangy tamarind sauce and a squeeze of fresh lemon juice. This blend imparts a mouth-watering taste and offers a delightful contrast of textures, from the crispy potatoes to the soft, juicy bursts of the pomegranate-seed garnish. Spicy, tangy, sweet, and savoury all at once, this versatile dish can be a snack, appetiser, or even a light meal, reflecting the ingenuity of Indian street food culture where everyday ingredients are transformed into something extraordinary.

Ingredients

4 Potatoes
1 Small onion, finely diced
1 Small tomato, chopped
1 tsp Ginger Garlic Paste
2 Green chillis, deseeded and finely chopped
1 tsp Cumin Powder (Jeera)
2 tsp Chaat Masala
½ tsp Kashmiri Chilli Powder
½ tsp Black Pepper (Kali Mirchi), coarsely ground
1 Lemon, juiced
4 tbsp Tamarind Sauce
Oil for frying
Coriander, chopped
Pomegranate Seeds
Sev
Mint chutney

Method

Peel the potatoes, cut them into 2-inch chunks, and rinse under cold running water for 2 minutes.
Boil the potatoes until tender. Drain and allow it to cool.
Mix chopped onion and tomato with green chillies, cumin powder, chaat masala, chilli powder and black pepper. Add the lemon juice and set aside.
Heat oil in a pan and fry the potatoes until golden. Add ginger garlic paste and sauté for 2 minutes.
Mix the sautéed potatoes with the onion mixture.
Drizzle with some tamarind sauce, sprinkle with coriander, sev, pomegranate seeds, and some mint chutney. Serve straight away.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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