Aloo chaat
This classic Indian snack has a delicious mix of tangy and spice flavors. Easy to make and addictively good.
Servings: 2 (approx, as modest snack))
Calories: 311kcal
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Ingredients
To cook potatoes
- 2 potatoes medium (2 potatoes total weight approx 9oz/255g)
- 1 ½ tablespoon vegetable oil or a little more as needed
- ½ green chili optional (see notes)
- ½ teaspoon garlic finely chopped, optional (see notes)
- ½ teaspoon ginger finely chopped, optional (see notes)
To mix in
- ½ teaspoon cumin
- ½ teaspoon chaat masala
- ½ teaspoon kashmiri chili powder or less, to taste
- ½ teaspoon dried mango powder amchur (omit if not available)
- 1 pinch salt or a little more, to taste
- 1 pinch pepper or a little more, to taste
- 1 teaspoon lemon juice
- 1 tablespoon tamarind chutney
- 1 tablespoon cilantro mint chutney green chutney, can add extra tamarind chutney if you prefer
To top
- 1 tablespoon chopped cilantro coriander
- 1 tablespoon chopped mint
- 2 tablespoon pomegranate arils
- 2 tablespoon nylon sev (ie the fine sev)
Instructions
- Peel the potatoes and cut into a relatively small dice. Place them in a small pot and cover with cold water, put lid on then place over a medium-high heat and bring to a boil.
- Once boiling, reduce the heat slightly so you have a simmer then cook for a couple more minutes until the potatoes are just cooked (al dente). Drain the potatoes and leave, uncovered, to cool slightly and dry out a little. Meanwhile prepare other ingredients - gather spices, chutneys and chop herbs.
- Warm the oil in a medium skillet/frying pan over a medium high heat - you want to be able to have the potatoes in a single layer, ideally with some space. Once warm, add the potatoes. Cook, turning only occasionally so that they get slightly crisp and gently brown on each side (don't stir or turn too often or the potatoes may break up). If using, add the chili, garlic and ginger towards the end so they can gently cook.
- Once the potatoes are crisp all over, either transfer to a bowl or drain off any excess oil. Add the cumin, chaat masala, chili powder, dry mango powder, salt, pepper and lemon juice and stir through to coat the potatoes, being careful not to break them up. Add the tamarind chutney and cilantro mint (green) chutney and mix through.
- If not in bowl you will serve in, transfer to serving bowl/dish the add the cilantro and mint. You can either leave on top or mix through slightly. Top with the pomegranate and sev then serve.
Video
Notes
In the video, I tried adding the green chili, garlic and ginger before I added the potatoes to oil to fry - this was the wrong timing as they cook too quickly compared to the potatoes so I had to later remove them. If you want to use them (and they do add a little extra flavor), instead add when the potatoes are near done, as described above. Or, you can simply skip.
Nutrition
Calories: 311kcal | Carbohydrates: 48g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 157mg | Potassium: 1025mg | Fiber: 7g | Sugar: 7g | Vitamin A: 471IU | Vitamin C: 50mg | Calcium: 53mg | Iron: 3mg