📝 About This Recipe
Aloo Chaat is the heart and soul of North Indian street food, featuring golden, triple-fried potato cubes that are shatteringly crisp on the outside and fluffy within. This vibrant dish is tossed in a symphony of tangy tamarind, spicy green chutney, and a signature roasted spice blend that dances on the palate. It is a masterclass in contrasting textures and bold, umami-rich flavors that captures the bustling energy of Old Delhi in every bite.
🥗 Ingredients
The Potatoes
- 4 large Russet or Yukon Gold Potatoes (peeled and cut into 1-inch cubes)
- 2 cups Vegetable Oil (for deep frying)
- 1 tablespoon Cornstarch (to ensure extra crunch)
The Chaat Masala Blend
- 1 teaspoon Roasted Cumin Powder (freshly ground)
- 1/2 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 teaspoon Amchur (Dried Mango Powder) (for essential tanginess)
- 1/2 teaspoon Kala Namak (Black Salt) (provides the authentic sulfurous kick)
- to taste Salt
The Sauces and Aromatics
- 3 tablespoons Tamarind Date Chutney (sweet and sour)
- 2 tablespoons Spicy Mint-Coriander Chutney (freshly blended)
- 1 inch Ginger (julienned into fine matchsticks)
- 2 pieces Green Chilies (finely chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
The Garnish
- 1/4 cup Fresh Cilantro (finely chopped)
- 1/4 cup Fine Sev (crunchy gram flour noodles)
- 2 tablespoons Pomegranate Arils (for a sweet pop of color)
👨🍳 Instructions
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1
Place the cubed potatoes in a large pot of cold salted water. Bring to a boil and par-cook for about 5-7 minutes until the edges are slightly softened but the center is still firm.
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2
Drain the potatoes thoroughly and spread them on a clean kitchen towel. Pat them completely dry; moisture is the enemy of crispiness.
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3
In a large bowl, toss the dried potato cubes with 1 tablespoon of cornstarch until a very thin, even film coats each piece.
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4
Heat the vegetable oil in a heavy-bottomed kadai or deep pan to 350°F (175°C). Use a thermometer to ensure accuracy.
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5
Carefully lower the potatoes into the oil in batches. Fry for 4-5 minutes until they develop a pale golden crust. Remove with a slotted spoon and drain on paper towels.
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6
Increase the oil heat to 375°F (190°C). Re-fry the potatoes for another 2-3 minutes until they turn a deep, mahogany gold and sound hollow when tapped.
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7
While the potatoes are hot, transfer them to a large stainless steel mixing bowl.
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8
Immediately sprinkle the roasted cumin powder, red chili powder, amchur, kala namak, and salt over the hot potatoes. The residual oil will help the spices bloom.
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9
Add the julienned ginger and chopped green chilies, tossing vigorously to distribute the aromatics.
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10
Drizzle the tamarind chutney and green chutney over the potatoes. Add the lemon juice and toss one last time so every cube is glazed but still remains crispy.
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11
Transfer the seasoned potatoes to individual serving bowls or a large platter.
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12
Garnish generously with fresh cilantro, a handful of crunchy sev, and the pomegranate arils for a professional finish.
💡 Chef's Tips
For the crispiest results, use starchy potatoes like Russets which have a lower moisture content. Always par-boil the potatoes first; this creates a starchy surface that fries up much crunchier than raw potatoes. Don't skip the Kala Namak (black salt)—it provides that 'street style' funky aroma that defines authentic chaat. Toss the chutneys in at the very last second before serving to prevent the potatoes from becoming soggy. If you want a smoky flavor, you can dry roast your cumin seeds in a pan before grinding them into a powder.
🍽️ Serving Suggestions
Serve piping hot alongside a steaming cup of Masala Chai for the perfect afternoon snack. Pair with a chilled glass of sweet Lassi to balance the heat and spice of the chutneys. Offer a side of extra tamarind chutney and yogurt for those who prefer a 'wetter' chaat experience. Serve as a vibrant appetizer before a heavier North Indian meal like Butter Chicken or Dal Makhani. Present in small bamboo boats or paper cones to mimic the authentic Indian street vendor experience.