Delhi-Style Aloo Chaat
Crisp fried potato cubes tossed with tangy chutneys, whisked yogurt and crunchy sev, a quintessential Delhi chaat found on nearly every street corner.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 280 kcal
Equipment
- •Kadai
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 14 g
- carbs
- 34 g
- fibre
- 3 g
- protein
- 6 g
- calories
- 280 kcal
Instructions
- 1
Deep-fry the boiled potato cubes until they are golden and crisp on the edges.
- 2
Drain them on paper towels. Immediately toss with salt, chaat masala (tangy spice mix) and roasted cumin powder.
- 3
Place the fried potatoes into a serving bowl.
- 4
Drizzle whisked yogurt evenly over the potatoes.
- 5
Spoon over the tamarind chutney, then drizzle on the green chutney.
- 6
Scatter sev (crispy chickpea noodle bits) generously over the top.
- 7
Sprinkle chopped coriander over the dish with an extra pinch of chaat masala.
- 8
Serve straight away while the potatoes are still warm and crisp.
Chef's tips
Fry the potatoes twice for short bursts if you want extra crunch that stays crisp under the yogurt and chutneys.
Ingredient substitutions
- deep frying → air frying or pan roasting for a lighter version
Storage
Not suitable for storage once assembled; potatoes can be fried ahead and stored a day.
Reheating
Reheat fried potatoes briefly in a hot pan before assembling fresh.
Common mistakes to avoid
- •Putting the dish together too early, which makes the crisp potatoes turn soggy.
Serving suggestions
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