It is a simple and easy chaat recipe made with spicy boiled potatoes, regular chaat chutney and sev. Chaat recipes are always the most popular Indian street food recipes. There are hundreds of chaat recipes across India. In this recipe, I spiced boiled and fry potatoes with regular spices and then topped them with chaat chutney, onion, and sev. This chaat recipe is typically consumed during the evening as an appetizer or as a starter.
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Recipe video
Aloo chaat recipe | how to make aloo chaat | street style aloo chaat
Ingredients
- 4 medium size or 500 gram potatoes
- 4 tbsp or ¼ cup oil
- ½ tsp cumin powder
- ½ tsp red chilli powder
- ½ tsp black salt
- 1 tsp chaat masala
- ½ tsp coriander powder
- 1 chopped green chilli
- 1 tsp lemon juice
- Green chutney
- Tamarind-date chutney
- 1 medium size chopped onion
- Sev
- Pomegranate seeds
- Coriander leaves
For date-tamarind chutney
- 1 cup date-tamarind pulp - 1/2 cup dates + ½ cup tamarind
- ½ cup jaggery
- 1 tsp dry ginger powder
- 1 tsp red chilli powder
- 1 tsp sauf powder
- 1 tsp coriander powder
For green chutney
- ½ cup coriander leaves
- ½ cup mint leaves
- 2 green chilli
- Salt to taste
- 1 tsp lemon juice
Instructions
- Boil potatoes in a pressure cooker for 2 whistles on medium flame.
- Remove skin and cut potatoes into big size pieces.
- Heat oil in a pan, add potato pieces, and shallow fry them until they are golden and crisp.
- In a bowl, add fried potatoes, black salt, cumin powder, red chilli powder, coriander powder, green chilies and lemon juice. Mix well.
For tamarind-date chutney
- In a pan, add date and tamarind pulp and jaggery. Mix well
- Then add dry ginger powder, red chilli powder, saunf powder, and coriander powder. Cook it for 2 minutes on medium flame.
- Tamarind-date chutney is ready.
For green chutney
- In a mixing jar, add green coriander leaves, mint leaves, green chilli, salt and lemon. Add the required water and grind it into a smooth paste.
- Green chutney is ready.
For assembling aloo chaat
- Add masala potatoes in a plate.
- Then topped it with green chutney, tamarind date chutney, chopped onion, masala, nylon sev, pomegranate seeds, and coriander leaves
- Serve immediately.
Notes
- Making slits on raw potatoes helps to remove their skin easily after boiling it.
- pan fry potato pieces on medium flame till they become crispy from the sides.
- lemon juice helps to enhance the taste of masala potatoes.
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