Crispy deep-fried potatoes coated with spices, lemon juice, tamarind chutney, and pomegranate pearls. This is the most delicious and mouth-watering chaat you will ever try.
Deli style aloo chaat
Crispy deep fried potatoes coated with chaat masala, mango powder, chilli powder. Drizzled with lemon juice, coriander and mint leaves and a good generous amount of tamarind chutney and finally topped with some pomegranate pearls, This is what we call DELHI STYLE ALOO CHAAT.
Ingredients Needed for Aloo Chaat
- Potatoes: Normally medium-sized salad potatoes make the best potato chaat.
- Spices: Chaat masala, salt, mango powder, and red chili powder.
- Lemon: To add tanginess
- Oil: For deep frying. I normally use sunflower oil for deep frying.
- Coriander and Mint leave: Adds some refreshing flavors.
- Pomegranate: Adds juciness.
- Tamarind Chutney: To balance the flavors.
How to make Delhi style Aloo Chaat
Heat a pan or tava and dry roast cumin seeds. Once cooled, make a powder in mortar and pestle.
Heat oil for deep frying in a wok. Place potato cubes and fry on high heat for 5-7 minutes or until light golden in color. Drain from oil, keeping the high flame of stove fry these potatoes once again till golden from both sides.
Drain on a paper towel. Take fried potatoes in a bowl. Add green chili, spices, salt, and roasted cumin powder. Mix well Add sliced ginger, tamarind chutney, mint, and coriander leaves.
Squeeze the juice of a lemon and give it a nice toss. Serve immediately and enjoy.
Pro tips/FAQs
How to cut the potato for aloo chaat?
First of all, boil the potatoes and peel them. Let the potatoes cool completely and then cut them in cubes.
Why my potato are not that crispy?
Make sure the oil is perfectly hot before adding the potatoes to the oil. Also, their frying trick is what makes the potatoes super crispy so make sure to do it.
Can we deep fry the potatoes without boiling?
Boiled potatoes are the ones that taste super delicious in the aloo chaat. You can definitely use the raw potatoes and deep fry but I would highly recommend boiling the potatoes before deep frying.
How to store Aloo chaat?
I would suggest serving the chaat immediately after assembling it. But if you really want to make it ahead, fry the potatoes once and keep them aside. Be ready with all the other ingredients and when it is time to serve refry the potatoes and then assemble the chaat.
Like Aloo Chaat, try these reicpes…
Looking for more such yummy recipes to get some ideas for your snacking? Do not miss my Puff Patties and Aloo Chips and the best ones’s Aloo Chana Chaat.
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Delhi style Aloo Chaat
Equipment
- Wok
Ingredients
- 300 gm Potatoes
- 2 teaspoon ginger thinly sliced
- 2 green chilies finely chopped
- 1 teaspoon cumin seeds
- 2 tablespoon tamarind chutney optional
- 1/4 cup coriander leaves chopped
- 1/4 cup mint leaves chopped
- 1/4 cup pomegranate pearls
- juice of one lemon
- oil for frying
Spices
- 1 teaspoon dried mango powder
- 1 teaspoon red chilly powder
- 2 teaspoon chaat masala
- rock salt to taste
Instructions
- Heat a pan or tava and dry roast cumin seeds. Once cooled, make a powder in mortar and pestle.
- Heat oil for deep frying in a wok. Place potato cubes and fry on high heat for 5-7 minutes or until light golden in color.
- Drain from oil, keeping the high flame of stove fry these potatoes once again till golden from both sides.
- Drain on a paper towel.
- Take fried potatoes in a bowl. Add green chili, spices, salt, and roasted cumin powder. Mix well
- Add sliced ginger, tamarind chutney, mint, and coriander leaves.
- Squeeze the juice of a lemon and give it a nice toss.
- Serve and enjoy.
Notes
How to cut the potato for aloo chaat?
First of all, boil the potatoes and peel them. Let the potatoes cool completely and then cut them into cubes.Why my potato is not that crispy?
Make sure the oil is perfectly hot before adding the potatoes to the oil. Also, their frying trick is what makes the potatoes super crispy so make sure to do it.Can we deep fry the potatoes without boiling?
Boiled potatoes are the ones that taste super delicious in the aloo chaat. You can definitely use the raw potatoes and deep fry but I would highly recommend boiling the potatoes before deep frying.How to store Aloo chaat?
I would suggest serving the chaat immediately after assembling it. But if you really want to make it ahead, fry the potatoes once and keep them aside. Be ready with all the other ingredients and when it is time to serve refry the potatoes and then assemble the chaat.This post was originally posted in 2013, since then I have updated the pictures and content for better engagement.
Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your Aloo Chaat and please do share your tips and tricks with me.
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Best Regards,
Sapana Behl
this is new
i dont think i have ever had this dish before
would love to try this
perfect ! just want to have a bite.
aloo chat looks delicious 🙂
Yummy & tangy chaat !! Love this with a hot cuppa coffee 🙂
very yummy snack. i love to have at any time of the day.
Perfect evening chat…
Lovely Alloo chat….Mouth watering recipe.