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.
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.
Keyword aloo chaat, delhi style aloo chatt, delhi wali aloo chaat, how to make delhi style aloo chaat