Aloo Chaat Recipe | How to make Aloo Chaat | Potato Chaat

Indian street food has always been a centre of attraction in Indian cuisine. Especially, recipe for chaat plays a remarkable and unforgettable part in it. Recipes of Chaat is known for its amazing flavours, different layers of texture and combinational taste which tickles all the taste buds of our mouth and dominates the senses. All of these reasons have been drooling people for chaat recipes since decades. Though it is easily available in every small towns, cities, villages of India but people never feel enough or get bored of it.

I used to eat many recipes for chaat from the street venders when I was in India, but after coming to London, I started missing those delight very badly. Though there are many Indian street food stalls in London but every time it is not possible to go that far for the treat. So, I decided to prepare chaat recipes at home and till now, I have already tried more than thirty chaat recipes at home.

I prepare most of the recipes for Chaat at home very easily. It not only makes the chaat yummier & healthier but also gives me an inner satisfaction. I serve my handmade chaat recipes to the elders and kids of my family without a pinch of hesitation. A homemade snack is always an ideal treat for each member of the family and Potato chaat is one of the biggest hits of our house.

What is Aloo Chaat?

Aloo Chaat is one of the most simple and quick Indian chaat recipes. In this preparation, boiled potato chunks are deep fried till crispy golden brown and is served with the other components of chaat. It is a hugely popular Indian street food of North India, especially in Delhi and Mumbai. There are many variations in this preparation like Simple Aloo Chaat, Dahi Aloo Chaat, Paneer Aloo Chaat, Chana Aloo Chaat etc.

Today, I am going to share the simple version of Aloo chaat recipe with you. It is a perfect snack for evening which gets prepared very quickly. Whenever I plan to prepare any Chaat Recipe, first I prepare the chutneys for chaat couple of days before refrigerating them. It makes the recipe handy in front of guests.

Delhi Aloo Chaat recipe is very simple and easy to make. It gets prepared very quickly and can be prepared in big batches which makes it a perfect starter for any get together, kitty parties and small birthday parties. If all the components of the recipe are assembled and potato chunks are halfway fried, then it’s a matter of minutes to make a plate of Aloo chaat in front of guests. You just need to deep fry the potatoes till crispy brown and club up with the rest of the chaat components.

Aloo Chaat recipe with step by step photos and instructions have been provided in the ‘Instruction’ section of the recipe. If you follow each step of my recipe precisely then you will get the perfectly balanced recipe for aloo chaat which will taste better than any restaurant served ones. But before directly jumping into the recipe, let me share few interesting things about Chaat recipes and few of its components.

Recipes of Chaat

There are hundreds of salivating recipes of chaat that are prepared in India. Bhel puri, Sev puri, Ragda Pattice, Aloo tikki Chaat, Masala Puri, Katori Chaat, Pani puri and many more recipes that are prepared every day in each chaat corner of India and Aloo Chaat is one of them. Its irresistible taste and simplicity make it very special. In India, it is almost impossible to find a person who is not in love with the recipes of chaat.

Tips to prepare Perfect Aloo Chaat

How to make Aloo Chaat?

For the recipe of Aloo chaat, first I have peeled the potatoes and cut them in medium chunks. Then I have boiled them in salted water till tender but not mushy. After this, I have deep fried the potatoes till golden brown and crispy.

You can also shallow fry the potatoes to make the potato chaat healthier. But it will not give you that crispy outer layer which you get in street corner stalls. Sometimes, little cheating in your diet is OK, especially for any salivating Chaat recipe.

To prepare any Chaat recipe, it is very important to assemble all the ingredients before you start plating.

For plating, I arranged the fried potato chunks in a bowl. Then I have sprinkled some Rock salt, Chaat masala, Red chilli powder and Roasted Cumin Powder on it.

I have drizzled Imli ki chatni, green chatni and lemon juice on the fried potato chunks and mixed it nicely.

Then I have sprinkled some chopped onions, chopped cilantros and pomegranate seeds on the top.

The best part of preparing any chaat recipe is that there is no hard and fast rule to prepare it. It does not require any fixed measurements like baking. Chaat is the combination of sweet, tangy, salty and heaty taste and you can adjust things according to your choice. As an example, I always go heavy with the Sweet Tamarind Chutney for the recipe.

Ingredients:

• 3 Potatoes, peeled and medium diced
• 3 cups of water, to boil the potatoes
• 1 teaspoon salt
• ¼ cup Oil, for deep frying

• ½ small Onion, finely chopped
• 2 tablespoons Coriander leaves, finely chopped
• 2 tablespoons Pomegranate seeds
• 3 tablespoons Sweet Tamarind Chutney or Imli ki Chutney
• 1 ½ to 2 tablespoons Green Chutney or Coriander Mint Chutney
• ½ Lemon juice, freshly squeezed
• ¾ teaspoon Chaat Masala
• ½ teaspoon Roasted Cumin powder
• ½ teaspoon Black salt, quantity may vary according to preferred taste
• ½ teaspoon Red chilli powder (Optional)

1. First peel the potatoes and dice them in medium size. Then wash the potato chunks.
   
   

2. Put a pan on high flame and add 3 cups of water and potato chunks into it.
   

3. Add 1 teaspoon salt into the pan give a stir.
   

4. Put the flame in high until the water starts boiling.
5. Then put on the lid of the pan and put the flame in low.
   

6. Cook the potatoes for 10 minutes until they get tender but not mushy. Check the potatoes with the help of a fork.
   

7. Switch off the flame and drain the potatoes. Allow the potatoes to come to room temperature.
   

8. Take a pan on flame and add enough oil to deep fry the potato chunks.
   

9. When the oil is hot add boiled potato chunks in batches into the pan. Don’t overcrowd the pan.
   

10. Fry the potatoes evenly in medium high flame till crispy golden brown. Turn the potato chunks in regular intervals.
    
    

11. Drain the potatoes and transfer them on a tissue lined plate.
    
    

12. Take a bowl and transfer the potato chunks into it.
    

13. Sprinkle some black Salt, Red chilli powder, Roasted cumin powder and Chaat masala powder on it.
    
    
    
    

14. Drizzle Imli ki chutney and Green chutney one by one on the fried potato chunks.
    
    

15. Squeeze fresh Lemon juice on it and give a nice mix.
    

16. Add some chopped onions and Coriander leaves on the top.
    
    

17. At the end, top with Pomegranate seeds.
    

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