Kitchen Recipe Collection
Indian Aloo Chaat
Crispy, golden, pan-fried potato cubes tossed generously with tangy chaat masala, lemon juice, and vibrant chutneys.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- potatoes
- chaat masala
- roasted cumin powder
- red chili powder
- black salt (kala namak)
- lemon juice
- green chutney
- tamarind chutney
- fresh coriander
- oil/ghee for shallow frying
Equipment
- Frying pan or Heavy Tawa
- Mixing bowl
Instructions
- 1
Parboil Potatoes (Optional)
For the best texture, boil the potatoes until they are only 80% cooked (still firm). Peel and cut them into bite-sized cubes.
- 2
Heat Oil
Heat a generous amount of oil (or ghee, for better flavor) in a wide, heavy-bottomed pan or tawa.
- 3
Fry the Potatoes
Add the potato cubes in a single layer. Fry on medium heat without disturbing them too much.
- 4
Develop the Crust
Toss them occasionally until every cube is deeply golden brown and fiercely crispy on the outside, but soft inside.
- 5
Drain
Remove the crispy potatoes with a slotted spoon and drain them on paper towels to remove excess oil.
- 6
Transfer to Bowl
While the potatoes are still piping hot, transfer them to a large mixing bowl.
- 7
The Dry Spice Mix
Sprinkle generously with chaat masala, roasted cumin powder, black salt, and a pinch of red chili powder. Toss well.
- 8
Add Tanginess
Squeeze the juice of half a lemon over the hot potatoes.
- 9
Add Green Chutney
Drizzle a tablespoon of spicy mint-coriander chutney and toss.
- 10
Add Tamarind Chutney
Drizzle a tablespoon of sweet tamarind chutney to balance the heat.
- 11
Garnish
Throw in a handful of chopped fresh coriander leaves and toss one last time.
- 12
Serve with Toothpicks
Serve immediately in small paper bowls with toothpicks, exactly like the street vendors of Delhi.
Cooking Tips
- The potatoes must be mixed with the spices and chutneys while they are still hot, so they absorb the flavors.
- If you don't parboil them, you can deep-fry raw potato cubes on medium-low heat until cooked through, then increase the heat to crisp them up.
Variations
- Sweet Potato Chaat (Shakarkandi Chaat): Replace regular potatoes with roasted sweet potatoes, a famous winter street food.
Chef's Notes & Storage
- The quintessential Delhi street food—simple, fiery, and deeply satisfying.
Nutrition Estimate
220 calories · 3g protein · 32g carbs · 10g fat · 4g fiber per serving
