Aloo chaat is a serving of shallow fried baby potato halves in a medley of spices and a dash of tamarind chutney. Gluten-free, dairy-free and vegan!
On rainy days, all that my heart desires is a good book to curl up with, a cup of tea, and… aloo chaat. Aloo chat 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.
what makes this aloo chaat recipe work
- It’s easy – This is an aloo chaat recipe that almost anyone can make. No culinary skills required. Seriously. Just shallow fry some boiled baby potatoes in a cast-iron skillet and mix in a few spices and that’s it.
- It’s quick – How much time does it take to toss a few ingredients together? If you have boiled potatoes at hand, it’s ready in 5 minutes, tops.
- It’s super-tasty – I challenge you to have just one or two potato halves and stop. Once you start, you will be craving for more, so don’t be surprised if you find yourself devouring the whole bowl!
- It’s gluten-free, dairy-free and vegan – it’s a real treat for people who don’t eat meat, dairy or if they are on a gluten-free diet.
- It has a few choice ingredients – 7 ingredients including the potatoes. That’s it!
Note: If you want to make your own tamarind chutney at home, here’s one by Serious Eats that 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. I just shake out some on the potatoes straight from the bottle and I’m done.
How to make this spicy potato salad
This potato chat comes together in just three easy steps:
1. Boil, peel and halve baby potatoes.
2. Toss them in a skillet with some spices and lemon.
3. Top with tamarind chutney and cilantro.
Note: Instead of boiling the potatoes, you can steam them if you have an instant pot! Here’s how to do it –
- Peel and halve the baby potatoes.
- Arrange them in a steamer basket.
- Fill the inner liner of the instant pot with 1 cup water.
- Place the steamer basket inside the pot.
- Select the pressure cooking (manual in some models) mode and close the vent.
- Set the timer to zero minutes and go.
- Release the pressure as soon as the timer goes (QPR) and remove the lid.
- You have perfect steamed baby potatoes ready for your chaat!
Tips for making the tastiest aloo chat
1. Use a cast iron skillet for this aloo chat recipe – the heat is distributed more evenly in a heavy skillet, and the potatoes get fried quickly with a lovely brown crust.
2. The chat potatoes should be boiled soft but still firm. If they are over-cooked and mushy, they won’t hold their shape.
3. Serve this potato salad warm. It doesn’t taste as good at room temp or out of the fridge. You can even have it straight out of the skillet with a fork like I do sometimes!
Other vegetarian snacks you might likePrint
aloo chaat (piquant potato salad)
Aloo chaat is a serving of shallow fried baby potato halves in a medley of spices and a dash of tamarind chutney. Delicious!
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: Serves 4 1x
- Category: Snack
- Method: Shallow Frying
- Cuisine: Indian
- 24-ounce baby potatoes (approximately 18-20)
- 1 tsp black salt
- 1 tsp chaat masala
- 2 tsp lemon juice
- 1 sprig cilantro leaves, chopped fine
- A dash of tamarind chutney
- 4 –5 tbsp cooking oil
- Boil, peel and halve the baby potatoes.
- Heat the oil in a skillet and shallow fry the potato halves till they are golden brown. As the potatoes are frying, sprinkle the black salt and chaat masala on top.
- Once the potatoes are fried, add the lemon juice and mix well.
- Arrange the baby potatoes on a plate and drizzle the tamarind chutney on top. Garnish with chopped cilantro.
- Black salt, chaat masala and tamarind chutney are all easily available in any Indian grocery store or even big chain supermarkets like Walmart.
- 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.
- Chaat masala is a combination of many powdered spices like paprika, cumin, black pepper, cardamom, cinnamon, ginger and mango powder.
- I recommend using a cast iron skillet for this recipe. The heat is distributed more evenly in a heavy skillet and the potatoes get fried quickly with a lovely brown crust. However, if you don’t have a cast iron skillet, a regular pan works too.
- Serving Size: 1/2 cup
- Calories: 243.8
- Sugar: 6.1 g
- Sodium: 423.3 mg
- Fat: 14 g
- Saturated Fat: 1 g
- Unsaturated Fat: 12.3 g
- Trans Fat: 0
- Carbohydrates: 30.2 g
- Fiber: 6 g
- Protein: 6.3 g
- Cholesterol: 0
Keywords: aloo chaat, potato snacks
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