Best 2 Aloo Chaat Recipes

Aloo chaat is a popular Indian street food dish that is made with boiled potatoes, onions, tomatoes, and spices. It is a delicious and versatile dish that can be served as an appetizer, snack, or main course. There are many different variations of aloo chaat, but the basic ingredients and methods remain the same. With its tangy, spicy, and savory flavors, aloo chaat is a surefire hit among food lovers.

Here are our top 2 tried and tested recipes!

ALOO CHAAT

Aloo chaat image

Enjoy a popular Indian festival snack. These lemony fried potatoes are seasoned with cumin and chaat masala, with green chilli, red onion and pomegranate

Provided by Roopa Gulati

Categories Snack

Time 45m

Yield Serves 4-6

Number Of Ingredients 14

Ingredients

750g potatoes (Maris Piper or King Edward)
1 small red onion, finely diced
30g ginger, peeled and finely grated
2 green chillies, deseeded and finely chopped
1 tsp ground cumin
2 tsp chaat masala
½ tsp Kashmiri chilli powder
½ tsp coarsely ground black peppercorns
1 lemon, juiced
1 litre sunflower oil, for deep frying
2 tbsp coriander relish (see 'goes well with' below)
4 tbsp date and tamarind sauce (see 'goes well with' below)
2 tbsp roughly chopped coriander
3 tbsp pomegranate seeds

Steps:

Peel the potatoes, cut them into 3cm chunks, and rinse under cold running water for 2 mins. Bring a large pan of salted water to the boil, add the potatoes and simmer, uncovered, until tender. Drain and tip the potatoes onto a cooling rack. Leave to cool, then chill them for 30 mins - this will dry the surface.
Mix the onion with the ginger, green chillies, cumin, chaat masala, chilli powder and black pepper. Add the lemon juice and set aside.
Heat the oil in a wok or karahi to 180C, or when a cube of bread browns in 30 seconds. Deep-fry the potatoes in batches until golden, drain on kitchen paper, and season with salt.
Mix the warm potatoes with the onion and chilli mixture. Drizzle with date and tamarind sauce, spoon over the coriander relish, and sprinkle with coriander and pomegranate seeds. Serve straight away.

Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

ALOO CHANNA CHAAT (TANGY POTATO CHICKPEA SNACK)

Aloo Channa Chaat (Tangy Potato Chickpea Snack) image

This is a delightfully sweet and tangy snack or side dish made with chickpeas and potatoes. Tamarind paste is readily available in Indian grocery stores. Update based on a review - Shallots can be substituted with mild onions and is meant to be raw. This imparts a special crunchy flavor that is excellent in all Indian chaat and some Indian salads. Also remember that tamarind is a distinctive taste and if you're new to it, start with less and go by taste. Experiment and enjoy!

Provided by Dimpi

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups garbanzo beans (canned is fine)
2 medium potatoes, peeled and diced
3 shallots, chopped finely
1 tablespoon tamarind paste
6 tablespoons water
1/2 teaspoon mild chili powder
1 1/2 teaspoons brown sugar
1 pinch salt
2 tablespoons fresh cilantro leaves, finely chopped

Steps:

Rinse and drain the garbanzo beans; place in a bowl.
Boil water in a pan, add the diced potatoes and cook until they are soft and tender.
Remove potatoes, drain and set aside to cool.
In a small mixing bowl, mix the tamarind paste and water.
Add the chili powder, sugar and salt; mix well.
Pour the tamarind mixture on the garbanzo beans and add the potatoes, chopped onions and the cilantro.
Mix well and adjust salt to taste.
Garnish ideas: a slit green chili or a slice a tomato or a slice of lime with a sprig of mint leaves.

Tips:

Choose the right potatoes:
- Boil waxy or semi-waxy potatoes until tender but still firm.
- Avoid using starchy potatoes like Russets, as they will become too soft and mushy.
Cut the potatoes into small, even pieces:
- This will help them cook evenly and absorb the flavors of the spices and chutney.
Don't overcook the potatoes:
- They should be tender but still hold their shape.
Use a variety of spices:
- Common spices used in aloo chaat include cumin, coriander, red chili powder, and chaat masala.
- Adjust the amount of spices to your taste.
Don't forget the chutney:
- Aloo chaat is traditionally served with tamarind or green chutney.
- The chutney adds a sweet, tangy, and spicy flavor to the dish.
Garnish with sev, coriander, and pomegranate seeds:
- These garnishes add color, texture, and flavor to the dish.

Conclusion:

Aloo chaat is a versatile dish that can be enjoyed as a snack, appetizer, or main course. It is a perfect way to use up leftover potatoes and is a great dish to serve at parties or potlucks. With its combination of flavors and textures, aloo chaat is sure to please everyone at your table. So next time you're looking for a delicious and easy-to-make dish, give aloo chaat a try!