Aloo Chaat
Elevate your snacking game with Aloo Chaat, a tantalizing Indian street food dish that’s bursting with bold flavors and irresistible textures. Crisp golden potato cubes, seasoned with aromatic spices like chaat masala, roasted cumin powder, and red chili powder, form the base of this dynamic recipe. Tossed with tangy tamarind and refreshing mint chutneys, chopped cilantro, green chilies, and a squeeze of zesty lemon juice, each bite is an explosion of sweet, spicy, and savory goodness. Quick to prepare and perfect for entertaining, this vibrant potato chaat is a crowd-pleasing appetizer or snack that you can serve at room temperature. Ideal for anyone craving authentic Indian flavors, Aloo Chaat is sure to become your new favorite go-to dish!
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Recipe Information
Ingredients
- 3 medium-sized potatoes
- 3 tablespoons vegetable oil
- 2 tablespoons chopped cilantro
- 2 pieces finely chopped green chilies
- 1 teaspoon chaat masala
- 0.5 teaspoon roasted cumin powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon cumin seeds
- 2 tablespoons tamarind chutney
- 2 tablespoons mint chutney
- 0.5 teaspoon salt
- 0.5 teaspoon black salt
- 1 tablespoon lemon juice
Instructions
Begin by boiling the potatoes until they are fully cooked and tender. This will take approximately 15 minutes. Remove from heat, allow them to cool, and then peel the skins.
Once peeled, dice the potatoes into small cubes about 3/4 inch in size.
Heat the vegetable oil in a large pan over medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for a few seconds.
Add the diced potatoes to the pan. Fry them until they turn golden brown and crispy on all sides. Stir them occasionally to prevent sticking, for about 10 minutes.
Remove the potatoes from heat and place them on paper towels to drain excess oil.
In a large mixing bowl, combine the fried potatoes, chopped cilantro, green chilies, chaat masala, roasted cumin powder, red chili powder, regular salt, and black salt. Gently toss everything together so that the potatoes are well coated with the spices.
Add the tamarind chutney and mint chutney to the potato mixture. Mix gently until all pieces are covered with the chutneys.
Drizzle the lemon juice over the mixture and give it one last toss to combine.
Serve the aloo chaat immediately at room temperature for the best taste and texture.
Nutrition Facts
Calories |
212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 571 mg | 25% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 5.3 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 530 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
