Aloo Chaat or Potato Chaat is a simple to make delicious medley of interesting flavours all in one morsel and reminds you of the flavours of Chandni Chowk. It is made by topping boiled & fried potato cubes with creamy curd, chutneys and spices. Here is how to make Aloo ki Chaat recipe.
The minute summer arrives, the craving to eat and relish something chilled, chatpata and light simply overtakes everything else, right? Coolers, sharbats, juices, finger food or our very own favourite street food of Delhi – Chaat, makes you weak in knees and cherish the scorching heat of summer without a regret.
Considering the craze at my home for Chaat especially during summer when you cannot eat too heavy meals, I keep jarfuls of Coriander Mint Chutney, Khatti Imli ki Chutney, Kairi aur Dhaniya ki Chutney ready in the refrigerator.
So, the minute my kiddo comes from his activity classes complaining about the tummy rats, he gets served one or the other Chaat within minutes. With a dabba of Papdi ready at home, I could instantly make Papdi Chaat yesterday and serve him to his sheer surprise.
Today, while I am about to receive guests at home, I wondered if Aloo Chaat could be served to them? And I figured out it was easy to pull it off within no time.
The minute you indulge yourselves with this nice, desi dish, you feel happier – who says food doesn’t you ecstatic, eh? So, take my word, this summer try to make this fingerlicking Aloo Chaat, let its generous dose of masalas tickle your taste buds and make this season more awesome, what say? Here’s how to make it:
What is Aloo Chaat?
Aloo chaat or potato chaat is a famous Indian street food where boiled and fried potatoes are topped with curd and an array of chutneys and spice powders. It is a refreshing dish with a lot of different flavours coming along as one and creating a burst of freshness in your mouth.
Delhi is famous for it’s roadside shacks selling chaats of all variety. Dahi Papri, Dahi Bhalla, Aloo Tikki, Golgappa and this Aloo Chaat are the crowds favourite. Now the bets part is that you can make this street style Aloo Chaat at home and the homemade version tastes absolutely delicious.
Tips to make best Dahi Aloo Chaat at home
Do not over boil the potatoes. They should be firm and easy to cut into cubes and not mushy.
Make the chutneys ahead and refrigerate. Use when required. This will save a lot of time and assembling the chaat will be no work at all.
If you want to make this chaat for a get together, keep all the ingredients ready. Fry the potatoes until they are half done. Once you are ready to serve, fry the potatoes once again until they are nicely browned and then assemble the chaat.
The curd should not be sour. It is best to use homemade curd for this chaat but if it’s not available, make sure to use curd that is not sour.
Passing the curd through a strainer makes it really creamy and smooth. You can try doing it.
If by any chance, the curd is sour, add some milk and a tsp of sugar to it before whisking. It will reduce the sourness.
You can use oil to fry potatoes but real flavour comes from ghee.
Increase or decrease the amount of chutneys and spices according to your liking.
Instead of frying the potatoes, you can also roast them with little ghee on a tawa until browned from all the sides.
Variations of Aloo Chaat
For Navratri – You can make this Aloo Chaat for Navratri Vrat or any other vrat. Use Vrat wali coriander Chutney to drizzle on the chaat and do not use nylon sev.
Aloo Chana Chaat – Add boiled chickpeas to this chaat to make Aloo Chana Chaat. It is loaded with vegetarian protein and can be had as evening snack or salad.
Boiled Potato Chaat – If you are looking for a healthier version of this chaat, boil the potatoes instead of frying them.
Tandoori Aloo Chaat – Instead of frying the potatoes, you can marinate the potatoes with curd, ginger garlic paste, garam masala powder, lemon juice, salt and red chilli powder. Grill them and use in the chaat.
Aloo Paneer Chaat – Fry a few paneer pieces along with potatoes and make Paneer Aloo Chaat.
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How to make Aloo Chaat Step by Step
Heat ghee in a pan.
Fry until they turn golden brown.
Add the dry spices in the potatoes.
Top with curd and chutneys. Sprinkle nylon sev on top.
Top with pomegranate seeds and coriander.
Aloo Chaat Video Recipe
Aloo Chaat Recipe
Recipe to make tamarind chutney is here .
Recipe to make coriander mint chutney is here.
A tangy assemblage of crisp, cubed potatoes, masalas, chaat masala and sweet, pungent chutneys, Aloo Chaat reminds you of the flavours of Chandni Chowk.
- 400 g Potato Boiled, peeled and cubed
- Ghee for frying
- Salt to taste
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Roasted Cumin Powder
- 1 tsp Chaat Masala Powder
- 1 tbsp Lemon Juice
- 3 tbsp Coriander Chutney
- 3 tbsp Tamarind Chutney
- 1/4 cup Curd Whisked with 1 tsp sugar
- 2 tbsp Nylon Sev
- 2 tbsp Pomegranate Seeds
- 2 tbsp Fresh Coriander Chopped
Heat ghee in a non stick pan.
Add potatoes and fry until golden brown.
Drain in a bowl.
Add salt, red chilli powder, roasted cumin powder, chaat masala and lemon juice in the potatoes and toss well.
Transfer the potatoes in the saving bowl.
Top with coriander chutney, tamarind chutney, curd, nylon sev, pomegranate seeds and finally with fresh coriander.
If you want to prepare in advance for this dish, keep the chutneys ready beforehand and fry the potatoes until they are slightly browned. Once you are ready to serve, just fry the potatoes again on high heat until they are crisp and nicely browned and then serve immediately.
You can adjust the spice level and the amount of chutney according to your taste.
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