Aloo Chaat Recipe (Delhi style)| Potato Chaat| Potato snack| Diwali Recipes 2024
Aloo chaat is a much-loved Indian snack, which makes for a great party appetizer too. This is primarily a staple street food in Northern & eastern India, however, it is loved across the country. India being diverse has a diverse palette and thus there are variations to this Aloo Chaat. The recipe that, I am presenting is Delhi style thus there is no use of sweet tamarind chutney, however, if you like it you can add it as per your taste.
Aloo Chaat is a popular street food in Northern & eastern India, if you will move across the city you will find street vendors deep frying the freshly cut potatoes till they are crispy & mixing them with spices, jeera, chaat masala, etc, and serving hot. Typically there is no onion used as a sprinkle or sweet chutney however you can garnish it however you like with onions, pomegranate, ginger, namkeen sev, etc. Also if you are not fond of deep-fried food, you can air fry the potatoes, bake them, or use parboiled potatoes to shallow fry, they taste just as good.
Aloo chaat, a simple yet exciting street food, which gets ready in minutes and is a crowd pleasure in parties.
Its crunchy, spicy, sour, and has a burst of flavours. The key to a good aloo chaat is the way its fried and the green coriander & mint chutney, you can replace it with fresh coriander and lemon juice but there is a remarkable difference in taste.
I have used par boiled potatoes (Potatoes that are lightly boiled and are only 50% cooked) as frying them will not take much deep frying and taste remains the same as raw potatoes fried.
- 1 cup Fresh coriander
- 10-12 Fresh mint leaves
- 2 cloves Garlic (Optional)
- 1 Inch ginger
- 3 tablespoons Water
- 2 tablespoons Fresh lemon juice
- 2 teaspoons Salt (or as per your taste)
- 4 Large potatoes
- 2-3 tablespoons Oil (Any flavourless oil)
- 1-2 Green chilli chopped
- 2 teaspoons Roasted jeera powder
- 2 teaspoons Black salt
- 1 teaspoon Chaat masala
- 1 teaspoon Red chilli powder
- 2 tablespoons Fresh coriander leaves chopped
- 1 tablespoon Fresh lemon juice.
- 1 tablespoon Shredded fresh ginger for garnishing
Wash the coriander and mint leaves well, then grind all the ingredients (Coriander leaves, mint leaves, garlic, salt, lemon juice and water) in a grinder to make smooth chutney
Par boil the potatoes meaning boil till al dente, just cooked enough but not mushy.
- In a non stick or heavy bottom pan, take the oil , once it's heated add the potatoes and fry on medium heat till crispy.
- Now to this fried potato add all the ingredients + green chutney and mix really well, till the spices are coated well on the potatoes.
- Serve immediately, sprinkled with coriander leaves, pomegranate arils etc.
I have been cooking for a long time, I work to make my recipes interesting for advanced cooks but still accessible for beginners. I like to keep it simple & authentic to the best of my knowledge.
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