Aloo Chaat
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.
"Potato street food classic"
- 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
- 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.
