Description
Aloo chaat is a vibrant and flavorful Indian street food snack made with crispy deep-fried potatoes tossed in a tangy and spicy mixture of onions, chillies, and aromatic spices, finished with zesty sauces and fresh herbs for a perfect balance of textures and flavors.
Ingredients
Scale
Potatoes
- 750g potatoes (Maris Piper or King Edward)
Spice and Onion Mixture
- 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
Frying
- 1 litre sunflower oil, for deep frying
Garnishes and Sauces
- 2 tbsp coriander relish
- 4 tbsp date and tamarind sauce
- 2 tbsp roughly chopped coriander
- 3 tbsp pomegranate seeds
Instructions
- Prepare Potatoes: Peel the potatoes and cut them into 3cm chunks. Rinse thoroughly under cold running water for 2 minutes to remove excess starch.
- Boil Potatoes: Bring a large pan of salted water to a boil and add the potatoes. Simmer uncovered until tender when pierced with a fork.
- Drain and Cool: Drain the cooked potatoes and spread them out on a cooling rack. Leave them to cool, then transfer to the refrigerator and chill for 30 minutes to dry the surfaces, helping achieve a crisp texture when fried.
- Make Spice Mixture: In a bowl, combine the finely diced red onion, grated ginger, chopped green chillies, ground cumin, chaat masala, Kashmiri chilli powder, and coarsely ground black peppercorns. Add the lemon juice and mix well. Set this mixture aside to let the flavors meld.
- Heat Oil: Heat the sunflower oil in a wok or karahi to 180°C (350°F), or until a cube of bread browns in 30 seconds, indicating the oil is ready for deep frying.
- Deep Fry Potatoes: Fry the chilled potatoes in batches, ensuring not to overcrowd the wok, until they turn golden and crispy. Remove them with a slotted spoon and drain on kitchen paper. Season immediately with salt while still hot.
- Toss the Chaat: Combine the warm fried potatoes with the prepared onion and spice mixture, tossing gently to coat the potatoes evenly with the flavors.
- Finish and Serve: Drizzle the date and tamarind sauce over the potatoes, spoon the coriander relish on top, and sprinkle with roughly chopped coriander leaves and pomegranate seeds. Serve immediately for the best texture and flavor.
Notes
- Chilling the potatoes after boiling is key to achieving a crisp exterior when deep-fried.
- Use fresh spices for maximum flavor impact in the onion and spice mixture.
- Adjust the quantity of green chillies according to your preferred spice level.
- Serve the aloo chaat immediately after assembling to enjoy the contrast between crispy potatoes and fresh garnishes.
- If you prefer less oil, potatoes can be shallow fried but frying deep provides the authentic texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: Indian
Keywords: aloo chaat, Indian snack, potato chaat, street food, deep-fried potatoes, spicy potato recipe
