Whole30 Aloo Chaat
Indulge in the irresistible flavors of Whole30 Aloo Chaat, a health-conscious twist on the classic Indian street food snack. Featuring golden Yukon Gold potatoes, crisped to perfection in aromatic olive oil with sizzling cumin seeds, this dish boasts a bold blend of spices like coriander powder and Kashmiri red chili. Fresh ginger, minced green chili, and a vibrant squeeze of lime juice elevate the dish with zesty freshness, while a sprinkling of cilantro adds a burst of herbaceous flair. Perfectly Whole30-compliant and ready in just 30 minutes, this savory and spicy potato chaat is a delightful, gluten-free appetizer or side dish that’s sure to please. Serve it hot and experience the ideal balance of crisp textures and tangy spice in every bite!
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Recipe Information
Ingredients
- 1 pound Small Yukon Gold Potatoes
- 2 tablespoons Olive Oil
- 1 teaspoon Cumin Seeds
- 1 teaspoon Coriander Powder
- 1 inch Fresh Ginger
- 2 tablespoons Fresh Lime Juice
- 2 tablespoons Fresh Cilantro
- 1 whole Green Chili
- 1 teaspoon Salt
- 0.5 teaspoon Kashmiri Red Chili Powder
Instructions
Wash and peel the Yukon Gold potatoes. Chop them into bite-sized cubes, approximately 1-inch each.
Place the potato cubes in a medium-sized pot and cover with water. Add a pinch of salt and bring to a boil over medium-high heat.
Cook the potatoes until they are just tender but not completely cooked through, about 7-8 minutes. Check doneness with a fork; it should pierce through with slight resistance.
Drain the potatoes and spread them on a clean kitchen towel to remove excess moisture.
Heat olive oil in a large, non-stick skillet over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
Add the parboiled potatoes to the skillet. Cook, stirring occasionally, until they are golden and crisp on the outside, about 10-12 minutes.
In the meantime, peel and grate the fresh ginger. Mince the green chili and chop the fresh cilantro.
Once the potatoes are golden, add the coriander powder, grated ginger, and minced green chili to the skillet. Stir well to combine.
Remove the skillet from the heat. Add the lime juice, half of the chopped cilantro, salt, and Kashmiri red chili powder. Toss everything together to ensure the potatoes are well-coated with the spices.
Transfer the Whole30 Aloo Chaat to a serving plate. Garnish with the remaining cilantro and serve immediately to enjoy the freshness and crispiness.
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2406 mg | 105% | |
| Total Carbohydrate | 88.8 g | 32% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 5.3 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2188 mg | 47% | |
*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.
