Aloo Chaat
Aloo Chaat — a popular North Indian (especially Delhi & UP style) street snack made from crispy fried potatoes tossed in tangy chutneys, masalas, and lemon juice. Sweet, spicy, and chatpata — it’s the ultimate comfort chaat you can make at home in just 20 minutes!
3 weeks ago
Ingredients
Main Ingredients
Spices & Seasoning
Chutneys & Garnish
Nutrition Facts (per serving)
- Calories260
- Total Fat10 g
- Carbohydrates38 g
- Protein5 g
- Sodium300 mg
Instructions
- 1 Cut boiled potatoes into bite-sized cubes. Pat them dry with a kitchen towel to remove moisture.
- 2 Heat oil or ghee in a wide pan. Add the potato cubes and shallow fry until golden and crisp from all sides. Alternatively, air fry or bake for a healthier version.
- 3 Transfer fried potatoes to a large mixing bowl. Add salt, chaat masala, red chilli powder, roasted cumin powder, and amchur. Toss well to coat evenly.
- 4 Drizzle green chutney, tamarind chutney, and lemon juice over the spiced potatoes. Mix gently.
- 5 Add chopped onions and coriander. Mix lightly again.
- 6 Taste and adjust seasoning or chutneys as needed — aloo chaat should be tangy, spicy, and slightly sweet.
- 7 Transfer to serving plates and top with sev or pomegranate seeds. Serve immediately while warm and crisp.
Storage Tips
- 1 Aloo Chaat tastes best fresh — once chutneys are added, potatoes lose crispness quickly.
- 2 You can fry and store potatoes separately in an airtight container for up to 1 day. Reheat before mixing with chutneys.
- 3 Store chutneys in the refrigerator up to 4–5 days; assemble fresh before serving.
Pro Tips for Perfect Aloo Chaat
- 1 Always use starchy potatoes like Russet or Indian desi aloo — they crisp up beautifully.
- 2 Ensure potatoes are completely dry before frying to prevent splattering and sogginess.
- 3 For smoky street-style flavour, sprinkle a pinch of black salt and roasted cumin at the end.
- 4 Add chutneys just before serving to maintain crunch.
- 5 For variation, top with yogurt and papdi to make “Dahi Aloo Chaat.”
