Name: Aloo Chaat with Tamarind and Pomegranate Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Indian
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; 4 tbsp date and tamarind sauce; 2 tbsp roughly chopped coriander (fresh cilantro); 3 tbsp pomegranate seeds

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

Instructions

Step 1: Peel the potatoes and cut them into 3cm chunks. Rinse them under cold running water for 2 minutes.

Step 2: Bring a large pan of salted water to a boil. Add the potatoes and simmer uncovered until tender. Drain and spread the potatoes on a cooling rack to dry. Chill in the refrigerator for 30 minutes to dry the surface.

Step 3: In a bowl, combine the finely diced onion with grated ginger, chopped green chillies, ground cumin, chaat masala, Kashmiri chilli powder, and black pepper. Add the lemon juice and mix well. Set aside.

Step 4: Heat sunflower oil in a wok or karahi to 180°C (test by browning a cube of bread in 30 seconds).

Step 5: Deep-fry the potatoes in batches until golden and crispy. Remove with a slotted spoon and drain on kitchen paper. Season immediately with salt.

Step 6: Toss the warm fried potatoes with the onion and chilli mixture. Drizzle with date and tamarind sauce and spoon over coriander relish.

Step 7: Sprinkle the dish with roughly chopped coriander and pomegranate seeds. Serve the aloo chaat straight away for the best flavor and texture.

Tips & Variations

Use Maris Piper or King Edward potatoes as they hold their shape well when fried, ensuring a nice crispy texture.

Adjust the amount of green chillies and Kashmiri chilli powder according to your preferred spice level.

For a vegetarian and vegan option, ensure the coriander relish and tamarind sauce contain no animal products or make your own at home.

Adding a sprinkle of freshly chopped mint leaves can provide a refreshing twist.

Storage

Aloo chaat is best enjoyed fresh to preserve its crispiness and vibrant flavors. If you need to store leftovers, place them in an airtight container and refrigerate for up to 1 day. Reheat gently in an oven or air fryer to restore some crispiness, but avoid microwaving as it can make the potatoes soggy.

FAQs

Can I make aloo chaat ahead of time?

For best results, prepare and serve aloo chaat immediately after frying and mixing with the spices. While you can boil and chill the potatoes in advance, frying and assembling just before serving ensures crispiness and fresh flavors.

What can I use as a substitute for coriander relish and date-tamarind sauce?

If you don’t have coriander relish or date-tamarind sauce on hand, you can substitute with a simple tamarind chutney or a mix of chopped fresh coriander with a tangy tamarind and date syrup glaze. Plain yogurt with a hint of cumin also works well as a creamy alternative.