A super easy and super delicious aloo chaat recipe! Shallow fried baby potato halves
in a medley of spices, lemon and a dash of tamarind chutney.
On rainy days, all that my heart desires is a good book to curl up with, a cup of tea and, of course, aloo chaat.
Aloo chaat is one of those snacks that is ready in a jiffy! And it is one that nobody, and I mean nobody can refuse. The chaat masala (a special combination of choice spices), lemon juice and tamarind give the potatoes a piquancy that is music to the taste buds.
Like with everything else, there are many, many variations of aloo chaat that you will find on the internet and each one will differ in the time taken, the ingredients used, the spice level etc. Why I like my version of this popular street food is because it ticks all the right boxes.
Note: If you want to make your own tamarind chutney at home, I found this one at Serious Eats very easy to make. It goes really well with all kinds of fried snacks. But if you truly want to save time and get going, just buy some at any Indian store. It comes sealed in a glass bottle and keeps well in the fridge for a few months.
1. Boil, peel and halve the baby potatoes.
2. Shallow fry the potato halves till they are golden brown. As the potatoes are frying, sprinkle the black salt and chaat masala on top.
3. Once the potatoes are fried, add the lemon juice and mix well.
4. Arrange the baby potatoes on a plate and drizzle the tamarind chutney on top. Garnish with chopped cilantro.
1. Black salt, chaat masala and tamarind chutney are all easily available in any Indian grocery store or even big chain supermarkets like Walmart.
2. Black salt is a kind of rock salt that is light pink in colour. It is a commonly used ingredient in Indian cooking, especially in chaats, chutneys and raitas.
3. Chaat masala is a combination of many powdered spices like paprika, cumin, black pepper, cardamom, cinnamon, ginger and mango powder.