Description
Aloo Chaat is a vibrant and flavorful Indian street food dish featuring crispy deep-fried potatoes tossed with a spicy and tangy onion-chilli mixture, finished with aromatic spices, fresh coriander, and pomegranate seeds for a burst of freshness. This recipe highlights the perfect balance of textures and bold tastes, making it an irresistible snack or appetizer.
Ingredients
Scale
Potatoes
- 750g potatoes (Maris Piper or King Edward)
Spice Mix & Aromatics
- 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
For Frying
- 1 litre sunflower oil, for deep frying
Garnishes & Sauces
- 2 tbsp coriander relish
- 4 tbsp date and tamarind sauce
- 2 tbsp roughly chopped coriander (fresh cilantro)
- 3 tbsp pomegranate seeds
Instructions
- Prepare the Potatoes: Peel the potatoes and cut them into 3cm chunks. Rinse under cold running water for 2 minutes to remove excess starch.
- Parboil the Potatoes: Bring a large pan of salted water to a boil, add the potatoes, and simmer uncovered until tender. Drain the potatoes well and distribute them on a cooling rack. Allow to cool, then chill in the refrigerator for 30 minutes to dry the surface, which will help them crisp when fried.
- Make the Onion and Spice Mixture: In a bowl, mix the finely diced red onion with grated ginger, chopped green chillies, ground cumin, chaat masala, Kashmiri chilli powder, and coarsely ground black peppercorns. Add the lemon juice and stir well. Set this mixture aside to let the flavors meld.
- Heat the Oil: Heat sunflower oil in a wok or karahi to 180°C (350°F), or test by dropping a cube of bread into the oil; if it browns in 30 seconds, the oil is ready for frying.
- Deep-fry the Potatoes: Fry the potatoes in batches, avoiding overcrowding, until they turn golden and crispy. Remove with a slotted spoon and drain on kitchen paper to remove excess oil. Season immediately with salt while still hot.
- Toss the Potatoes: While the potatoes are still warm, mix them gently with the onion and chilli spice mixture to allow the spices to coat the potatoes evenly.
- Assemble and Serve: Drizzle the date and tamarind sauce over the potatoes, spoon over the coriander relish, and sprinkle with roughly chopped coriander and pomegranate seeds for a fresh, tangy finish. Serve straight away for the best texture and flavor.
Notes
- Using waxy potatoes like Maris Piper or King Edward helps achieve a crispy exterior while maintaining a fluffy interior.
- Chilling the potatoes after parboiling dries the surface and ensures crispiness during frying.
- Adjust the level of green chillies and chilli powder according to your heat preference.
- The date and tamarind sauce adds a sweet and tangy contrast, but you can substitute with store-bought tamarind chutney if preferred.
- Serve immediately after mixing and garnishing to enjoy the potatoes at their crispiest.
- To make it vegetarian or vegan, ensure the sauces used are free from animal products.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Frying
- Cuisine: Indian
Keywords: Aloo Chaat, Indian street food, fried potatoes, chaat masala, spicy snack, potato recipe, vegetarian appetizer
