Aloo Chaat or Potato Chaat is simple to make a 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 it.
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 favorite 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.
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 ecstatic you, eh?
About the recipe
It 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 flavors coming along as one and creating a burst of freshness in your mouth.
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.
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.
Pro Tips by Neha
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 the 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.
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.
Recipe to make tamarind chutney is here.
Recipe to make coriander mint chutney is here.
Aloo Chaat Recipe
- 400 g Potato (Boiled, peeled and cubed)
- Ghee for frying
- Salt to taste
- ½ tsp Red Chilli Powder
- ½ tsp Roasted Cumin Powder
- 1 tsp Chaat Masala Powder
- 1 tbsp Lemon Juice
- 3 tbsp Coriander Chutney
- 3 tbsp Tamarind Chutney
- ¼ 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.
- Serve immediately.