Aloo Chaat is a delicious medley of interesting flavours all in one morsel and reminds you of the flavours of Chandni Chowk. Here is a step by step and video recipe to make simple boiled Aloo ki Chaat.
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, Khajoor Imli ki 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 is a famous Indian street food where crispy crackers or papdi 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.
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.
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.
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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
- 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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