Aloo Chaat

Indian Street foods are incredibly popular in the West as they are often a refreshing mix of flavors and textures that are not usually available up there. In the North Indian states, the arrival of monsoon season is greeted with spicy tangy snacks.  Aloo Chaat is one of those snacks.

What is Aloo Chaat?

Aloo Chaat can be best described as spicy, tangy boiled potatoes with loads of fresh vegetables and herbs thrown in to form an exciting little potato salad that appeals to everybody. Onions, tomatoes, cucumbers, pomegranate seeds, and coriander leaves are all common ingredients used to make the snack. The sharp tang of tamarind paste is hard to find in Western recipes and therefore this delicious snack offers room to explore uncharted territory for Western taste buds.

Ingredients at a Glance

Boiled Potatoes

Note that we are starting off with peeled par-boiled potatoes. The boiling water needs to have adequate seasoning for the potatoes to be tasty. In this recipe, the potatoes are one of the main salt carriers. So seasoning them is important.

Spices

• Red Chili Powder – 1/2 teaspoon
• Roasted cumin powder- 1 teaspoon. Take some whole cumin on a dry pan on low heat and stir until fragrant. Grind to a fine powder using a spice grinder and there you go.
• Chaat Masala – 1 teaspoon

Chutneys

• Coriander chutney- 3 teaspoon. You can buy from the supermarket or better still, make some yourself fresh at home. The fresh smell of coriander tends to dissipate over time. This is why packaged coriander chutney is not the same as the one prepared fresh.
• Tamarind chutney – 3 teaspoon. The tartness of tamarind holds up well when packed.  But again, the fresh smells dissipate over time. If possible try making it fresh. Otherwise, you can buy some from the Indian food aisle.

Veggies

• Chopped coriander leaves – 1/2 cup
• Chopped tomatoes- ½ cup. You’d want juicy sweet tomatoes for this.
• Pomegranate seeds – ½ cup
• Onion – 1/4 cup of chopped onions is enough.

Oil

2 tablespoons. You can use neutral oils. In Eastern India, mustard oil is also a popular choice for Aloo Chaat.

How to prepare Aloo Chaat?

In a frying pan, heat up the oil on medium-high heat. Toss in your boiled cubed potatoes and pan-fry them until golden brown.

After frying, place the potato cubes in a bowl and toss them with Red Chili powder roasted Cumin powder, and Chaat masala.

Add in your chopped coriander, chopped tomatoes, and, chopped onions, and mix evenly. Be careful not to crush the potato cubes.

At your coriander chutney and tamarind chutney and toss till it coats every piece of potato evenly.

Garnish with julienned tomatoes, pomegranate, chopped onions, and coriander leaves.

Some expert tips for preparing Aloo Chaat

• Add chana or chickpeas to this recipe to make Aloo Chana Chaat which is also a popular variation of this recipe in India.
• You can skip the oil by just using boiled potatoes and not frying them. The frying is optional.
• You can add in more refreshing Herbs and veggies you have in your pantry for a more hearty meal.

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