Aloo Chaat is a popular Indian street style snack made using potatoes, spice powders, raw onion, plain sev , coriander leaves etc. It is a quick chaat that you can make when you suddenly feel like eating something different. The taste is spicy, little tangy and very comforting to eat. It is super addictive and delicious chaat that you can make easily and quickly.
This chaat is also commonly made on fasting days as potatoes keeps you full for longer time. Just few ingredients from kitchen is enough to make this tasty chaat. I usually make this during evening time when everyone wants some filling snack.
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About Aloo Chaat
'Aloo' in Hindi means potato and 'Chaat' is a dish with sweet, spicy and tangy flavors. Aloo Chaat is a popular Indian street style snack where potatoes are deep fried until crisp and tossed in chat chutneys, spice powders then garnished and served with raw onion, sev, coriander leaves and pomegranate.
Most chat shops serve this as it is a very popular chaat especially in North India. Street vendors use a large tawa frying the aloo until crisp and golden. They mix the chat chutneys, spice powders garnish with raw onion, sev, coriander leaves and serve instantly.
The texture of this chaat has a crisp outside with a soft inside with a burst of flavors. 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 like. 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 Video
Aloo Chaat Ingredients
- Potatoes - I have used medium sized potatoes for this recipe. I deep fried them until crisp and used. You can even shallow fry them.
- Spice powders - I use red chilli powder for little heat, not too much. Roasted jeera powder and chat masala powder gives nice street style chaat flavor. You can adjust the spice powders as per liking.
- Chat chutneys - I have used sweet chutney for mild sweetness and green chutney for flavor, freshness.
- Oil - I have used to deep fry the potatoes. It helps in getting light golden color and better taste. You can use any cooking oil.
- Lemon juice - 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.
- Raw onion - sprinkled while assembling.
- Plain sev - added for crunch and taste.
- Pomegranate - added for taste, sweetness and crunch.
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.Cut 3 medium sized potatoes into small cubes, skin removed. Add in batches to hot oil.
2.Deep fry until golden brown.
3.Repeat to finish for the other batches too. They should be fried until golden brown and crisp.
4.Add salt to taste, ⅛ teaspoon black salt, 1 teaspoon red chili powder, ½ teaspoon cumin powder, ½ teaspoon chat masala powder.
5.Mix it well.
6.Add 1 teaspoon lemon juice, 1 ½ tablespoon sweet chutney and 1 ½ tablespoon green chutney.
7.Mix it well.
8.Transfer a portion to a serving plate. Sprinkle raw onion.
9.Sprinkle plain sev, coriander leaves.
10.Finally add pomegranate and serve.
Serve immediately.
Expert Tips
- Potato cooking - I deep fry them for a crisp texture. You can boil them then toast it too if you don't prefer deep frying.
- Frying patiently - I usually fry potatoes in medium flame. This helps them get even color. Do not rush frying in high flame.
- Mixing spices - Add spice powders and toss well with salt, black salt then add the chat chutneys.
- Garnishing - Do the garnishing only at the time of serving, You should garnish and serve immediately.
- 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 deep frying?
Yes you can, but frying gives crisp texture. You can either shallow fry or boil potatoes then toast and use it too.
2.Can I air fry or bake the potatoes?
Yes preheat the air fryer at about 180 DEG C for 10 mins. Then arrange them in a tray and air fry them for about 10-15 minutes or until crisp.
For baking on oven preheat oven at 200 DEG C for 10 minutes. Bake at 200 DEG C for 15-20 minutes.
3.Can I skip onions?
Yes but raw onion adds a crunch and chat flavor so I would recommend adding it.
4.Is this chaat spicy, Can kids eat this?
Yes it is absolutely kid friendly. In fact the major portion was enjoyed by both my kids. Also it is mildly spiced. You can adjust chilli powder, other spice powders accordingly.
5.Can I cook potatoes in advance?
You can deep fry in advance and keep but it may lose its crisp texture.
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📖 Recipe Card
Aloo Chaat Recipe (Potato Chaat)
Ingredients
- 3 medium sized potatoes
- ⅛ teaspoon black salt
- 1 teaspoon red chili powder
- ½ teaspoon cumin powder
- ½ teaspoon chat masala powder
- 1 teaspoon lemon juice
- 1 ½ tablespoon sweet chutney
- 1 ½ tablespoon green chutney
Garnishing
- ¼ cup raw onion
- ¼ cup plain sev
- 3 tablespoon coriander leaves
- 3 tablespoon pomegranate
Instructions
- Cut 3 medium sized potatoes into small cubes, skin removed. Add in batches to hot oil.
- Deep fry until golden brown.
- Repeat to finish for the other batches too. They should be fried until golden brown and crisp.
- Add salt to taste, ⅛ teaspoon black salt, 1 teaspoon red chili powder, ½ teaspoon cumin powder, ½ teaspoon chat masala powder.
- Mix it well.
- Add 1 teaspoon lemon juice, 1 ½ tablespoon sweet chutney and 1 ½ tablespoon green chutney.
- Mix it well
- Transfer a portion to a serving plate. Sprinkle raw onion.
- Sprinkle plain sev, coriander leaves.
- Finally add pomegranate and serve.
- Serve immediately.
Video
Notes
- Potato cooking - I deep fry them for a crisp texture. You can boil them then toast it too if you don't prefer deep frying.
- Frying patiently - I usually fry potatoes in medium flame. This helps them get even color. Do not rush frying in high flame.
- Mixing spices - Add spice powders and toss well with salt, black salt then add the chat chutneys.
- Garnishing - Do the garnishing only at the time of serving, You should garnish and serve immediately.
- Serving - I prefer serving this chaat immediately. Keeping it for long time makes potatoes soggy.
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