Dahi Aloo Chaat
A mouthwatering chaat made with fried potatoes and chickpeas topped with yogurt, mint and tamarind chutney and pomegranate pearls.
Ingredients
- 6 medium potatoes
- 1 cup chickpeas, canned or cooked
- 1 teaspoon oil
- 1/2 teaspoon salt
- 1/2 teaspoon red chilly powder
- oil for frying
For toppings
- 1 cup yogurt, whisked
- mint chutney as required
- tamarind chutney as required
- 1/2 cup pomegranate pearls
- 1/2 cup besan sev
- 2 teaspoon chaat masala
Instructions
Make Potatoes
- Wash and cut potatoes into cubes or desired shapes. Heat oil for frying in a pan on medium heat.
- Deep fry the potatoes on low medium heat until golden and crispy from both sides.
- Drain on paper towel and set aside.
Make Chickpeas
- Heat oil in a pan and add the chickpeas.
- Stir in salt and chili powder and cook until slightly roasted.
Assembling
- Arrange fried potatoes on four plates. Sprinkle with some chickpeas.
- Add a generous amount of yogurt. Drizzle desired amounts of mint chutney and tamarind chutney.
- Sprinkle pomegranate pearls, besan sev, and chaat masala.
- Serve immediately and enjoy.
Notes
Fry the potatoes only a few minutes before you are ready to serve the chaat to ensure the crispiness of potatoes. Adjust the amount of chutneys and chaat masala as per your taste.
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