Aloo Chaat is a tasty snack made using potatoes mixed with spice powders and herbs, It is quick dish you can make when you suddenly feel like eating something different. The taste is spicy, little sour and very comforting to eat. I usually make this during evening time when everyone wants some snack.
This chaat is also commonly made on fasting days as potatoes keep you full for longer time. It does not need chutneys or deep frying. Just few ingredients from kitchen is enough. It tastes good hot and even when slightly warm. You can even make it when guests come suddenly.
Jump to:
About Aloo Chaat
Aloo chaat is a popular Indian street style snack where potatoes are cooked till firm and then seasoned well. The key is getting the potato texture right. If potatoes are too soft, they will mash and spoil the chaat. Firm potatoes hold the spice coating better. This step decides the final taste a lot.
The texture of this chaat is soft inside with little crisp outside. You can lightly fry the potatoes to get good bite and flavor. Spices and masalas gives that chaat taste. Lemon juice adds freshness and slight sharp taste to it. All together it gives a nice classic chaat feel.
This is a very flexible recipe. You can adjust spice level easily. Some add onions or green chillies, but I like keeping it simple. Even small changes in spice gives different taste each time. You can play around with what you have. It hardly takes any time and needs very less effort.
I usually make this chaat fresh and serve immediately. It does not need planning or advance preparation. It is one snack that gets over very fast once served. Everyone ends up asking for more.
Aloo Chaat Ingredients
- Potatoes - I have used medium sized potatoes for this recipe. I pressure cook them till just firm so it is easy to cube. Overcooked potatoes will break while frying so try not to cook more.
- Spice powders - I use red chilli powder for little heat, not too much. Roasted jeera powder gives nice chaat flavor. Amchur adds tanginess and chaat masala gives that street style taste. You can adjust all as per liking.
- Oil - I have used to shallow fry the potatoes. It helps in getting light golden color and better taste. You can use any cooking oil.
- Lemon - I squeeze at the end. I always remove seeds before squeezing. It gives freshness to the chaat.
- Coriander leaves - I add for freshness and color. It also balances the spice taste. You can skip if not available.
Why This Recipe Works
- It is very easy and needs only basic ingredients.
- Spices coat the potatoes well and give good flavor.
- Potatoes makes it filling and a satisfying snack.
- You can just adjust spice and sourness easily.
- No chutney or complicated prep is needed.
Similar Recipes
How to make Aloo Chat Step by Step
1.Pressure cook whole potatoes for 3 whistles (It should be firm and not mushy, you should be able cube it, adjust the number of whistles accordingly). Peel off the skin, and cut into cubes.
2.Heat oil in a pan, add the potatoes, fry till slightly golden. It will take at least 7-10 minutes in low flame.
3.Drain in tissue paper. Transfer it to a mixing bowl, add jeera power, red chilli powder, amchur, chat masala powders and required salt.
4.Toss it well.Now squeeze lemon to extract lemon juice. Don't forget to discard the seeds from lemon before you squeeze.
5.Add chopped coriander leaves. Toss it again. Serve.
Serve!
Expert Tips
- Potato cooking - I cook them till firm. If they turn soft, chaat will become mushy. Try not to overcook.
- Frying patiently - I usually fry potatoes in low flame. This helps them get even color. Do not rush frying in high flame.
- Mixing spices - I add spice powders only after potatoes are slightly cooled. If added first, spices may burn and taste bitter.
- Lemon - I just add lemon juice at the end after switching off flame. This keeps the flavor fresh and not bitter.
- Serving - I prefer serving this chaat immediately. Keeping it for long time makes potatoes soggy.
Serving and Storage
Serve aloo chaat hot or warm. You can serve this with hot tea in evening or during weekend snack time. It is also a good idea for party starter or when guests come suddenly. This chaat tastes best when fresh. Avoid storing leftovers as texture will change.
FAQS
1.Can I skip frying?
Yes you can, but frying gives better taste and texture.
2.Is this chaat spicy?
No it is mild spicy. You can adjust chilli powder.
3.Can I add onions?
Yes you can add chopped onions if not fasting.
4.Can kids eat this?
Yes just reduce chilli powder.
5.Can I cook potatoes in advance?
You can cook and cube earlier, but fry and mix just before serving.
If you have any more questions about this Aloo Chaat Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Aloo Chaat Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Aloo Chaat Recipe
Ingredients
- 3 medium sized potatoes
- 1 teaspoon red chilli powder heaped
- ½ teaspoon roasted jeera powder
- ¼ teaspoon amchur powder
- ¼ teaspoon chat masala powder
- salt to taste
- 1 tablespoon oil
- ½ small sized lemon
- 2 teaspoon coriander leaves chopped
Instructions
- Pressure cook potatoes for 3 whistles (It should be firm and not mushy, you should be able cube it). Peel off the skin, and cut into cubes.
- Heat oil in a pan, add the potatoes, fry till slightly golden. It will take at least 7-10 mins in low flame.
- Drain in tissue paper. Transfer it to a mixing bowl, add jeera power, red chilli powder, amchur. chat masala powders and required salt.
- Toss it well. Now squeeze lemon to extract lemon juice. Don't forget to discard the seeds from lemon before you squeeze.
- Add chopped coriander leaves. Toss it again. Serve Aloo Chaat hot or warm!
Notes
- Pressure cook potatoes until soft yet firm enough to cube.
- The measurement of spice powders can be adjusted according to your preference
Leave a Reply