Ingredients

750g potatoes (Maris Piper or King Edward)

1 small red onion, finely diced

30g ginger, peeled and finely grated

2 green chillies, deseeded and finely chopped

1 tsp ground cumin

2 tsp chaat masala

½ tsp Kashmiri chilli powder

½ tsp coarsely ground black peppercorns

1 lemon, juiced

1 litre sunflower oil, for deep frying

2 tbsp coriander relish (see goes well with below)

4 tbsp date and tamarind sauce (see goes well with below)

2 tbsp roughly chopped coriander

3 tbsp pomegranate seeds

Instructions

Step 1: Peel the potatoes and cut them into 3cm chunks. Rinse under cold running water for 2 minutes to remove excess starch.

Step 2: Bring a large pan of salted water to the boil, add the potatoes, and simmer uncovered until tender. Drain well and place on a cooling rack. Let them cool completely, then chill in the refrigerator for 30 minutes to dry the surface.

Step 3: In a bowl, mix the finely diced onion with grated ginger, chopped green chillies, ground cumin, chaat masala, Kashmiri chilli powder, and coarsely ground black pepper. Add the lemon juice and set aside to let the flavors meld.

Step 4: Heat the sunflower oil in a wok or karahi to 180°C, or test by frying a small cube of bread that should brown in 30 seconds.

Step 5: Deep-fry the chilled potatoes in batches until golden and crisp. Drain on kitchen paper and season with salt while still warm.

Step 6: Toss the warm fried potatoes with the onion and chilli mixture. Drizzle over the date and tamarind sauce, spoon on the coriander relish, and sprinkle with roughly chopped coriander and pomegranate seeds.

Step 7: Serve immediately to enjoy the full contrast of textures and flavors.

Tips & Variations

For extra crispiness, ensure the potatoes are fully dried before frying and avoid overcrowding the pan.

Adjust the amount of green chillies and chilli powder to suit your preferred heat level.

Replace coriander relish with a fresh mint chutney for a different herbal note.

Pomegranate seeds add a lovely burst of sweetness and color; substitute with chopped mango for a fruity twist.

Storage

Aloo chaat is best enjoyed fresh. If you need to store leftovers, keep the fried potatoes and the dressing components separately in airtight containers in the refrigerator for up to 1 day. Reheat the potatoes in a hot oven or air fryer to retain crispness before tossing with the fresh toppings and sauces.

FAQs

Can I make aloo chaat without deep frying?

Yes, you can roast or pan-fry the potatoes for a healthier alternative, but deep-frying provides the signature crisp texture essential to authentic aloo chaat.

What can I use if I don’t have chaat masala?

If chaat masala is unavailable, combine ground cumin, ground coriander, amchur (dried mango powder), black salt, and a pinch of black pepper to approximate its tangy, spiced flavor.