Try this 30 minutes North Indian style Aloo Chaat or Potato Chaat which is a delicious combination of fried potatoes, chutney, yogurt and spices. Here is how to make it.
About This Recipe
Aloo Chaat is a street food that is quite popular in the northern part of India. Boiled and fried potatoes are topped with curd, an array of chutneys, sev and spice powders.
To make a healthier version, instead of frying the potatoes, you can also roast them with little ghee on a tawa or air fry until browned from all the sides.
It is best served on its own with a side of masala chai or filter coffee for an evening snack. It is also a great addition to tea party snacks.
Potatoes – Just cube the regular potatoes and use to make the chaat. If you have baby potatoes, you can cut it into half and use the same.
Do not over boil the potatoes. They should be firm and easy to cut into cubes and not mushy.
Ghee – Fry the potatoes in ghee for the best taste.
Sev – Top the chaat with fine sev.
Spice powders – Add in more spice powders such as red chilli powder, roasted cumin powder and chaat masala powder to add more flavour to the chaat.
Curd – Use fresh curd and makes sure that it’s not sour. It will reduce the sourness.
If by any chance, the curd is sour, add some milk and a little sugar to it before whisking.
Others – Salt, lemon juice, pomegranate seeds and fresh coriander are a few other ingredients used to make this chaat.
Adjust the chutney and spices according to your taste and preference.
Frequently asked Questions:
Yes, you can definitely use sweet potatoes instead of potatoes.
Shakarkandi chaat is actually another famous chaat recipe that is sold on the Delhi streets.
It can be served on its own for your snacks.
And if there is a hot cup of masala chai or filter coffee on the side, it makes everything better instantly.
Serve Aloo Chaat fresh! Fried potatoes becomes soft if kept for longer and doesn’t taste as good as the crispy ones.
You can instead prep the potatoes and keep so that it takes less time while serving. 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.
Also, 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.
For Navratri – You can make this Aloo Chaat for Navratri Vrat or any other vrat. Use Vrat wali coriander chutney (you can make it without garlic and use senda namak) 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. You can even air fry the potatoes with just a spray of oil
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.
Step by Step Recipe
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 Recipe
- 400 g Potato (Boiled, peeled and cubed)
- Ghee for frying
- Salt to taste
- ½ teaspoon Red Chilli Powder
- ½ teaspoon Roasted Cumin Powder
- 1 teaspoon Chaat Masala Powder
- 1 tablespoon Lemon Juice
- 3 tablespoon Coriander Chutney
- 3 tablespoon Tamarind Chutney
- ¼ cup Curd (Whisked with 1 teaspoon sugar)
- 2 tablespoon Nylon Sev
- 2 tablespoon Pomegranate Seeds
- 2 tablespoon 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.
- Serve immediately.