Spicy Crispy Aloo Chaat with Tamarind and Pomegranate Recipe

Introduction

Aloo chaat is a vibrant Indian street food snack featuring crispy fried potatoes tossed in a tangy, spicy dressing. It’s bursting with bold flavors and textures that make it an irresistible treat for any time of day.

Ingredients

• 750g potatoes (Maris Piper or King Edward)
• 1 small red onion, finely diced
• 30g ginger, peeled and finely grated
• 2 green chillies, deseeded and finely chopped
• 1 tsp ground cumin
• 2 tsp chaat masala
• ½ tsp Kashmiri chilli powder
• ½ tsp coarsely ground black peppercorns
• 1 lemon, juiced
• 1 litre sunflower oil, for deep frying
• 2 tbsp coriander relish (see ‘goes well with’ below)
• 4 tbsp date and tamarind sauce (see ‘goes well with’ below)
• 2 tbsp roughly chopped coriander
• 3 tbsp pomegranate seeds

Instructions

1. Step 1: Peel the potatoes and cut them into 3cm chunks. Rinse them under cold running water for 2 minutes to remove excess starch.
2. Step 2: Bring a large pan of salted water to a boil. Add the potatoes and simmer uncovered until tender. Drain well and spread the potatoes on a cooling rack to dry. Chill them in the fridge for 30 minutes to dry the surface.
3. Step 3: In a bowl, mix the finely diced onion with grated ginger, chopped green chillies, ground cumin, chaat masala, Kashmiri chilli powder, and black pepper. Add the lemon juice and set this mixture aside to develop flavor.
4. Step 4: Heat the sunflower oil in a wok or karahi to 180°C, or until a cube of bread browns in 30 seconds.
5. Step 5: Deep-fry the chilled potatoes in batches until golden and crispy. Drain on kitchen paper and season immediately with salt.
6. Step 6: While the potatoes are still warm, toss them with the onion and chilli mixture. Drizzle over the date and tamarind sauce and spoon on the coriander relish.
7. Step 7: Sprinkle roughly chopped coriander and pomegranate seeds on top. Serve the aloo chaat straight away for best texture and flavor.

Tips & Variations

• Use waxy potatoes like Maris Piper or King Edward for the best texture that holds up to frying.
• Adjust the amount of green chillies and chilli powder to suit your heat preference.
• For a vegan option, confirm the coriander relish and date-tamarind sauce are free from animal products or make your own.
• Add finely chopped tomatoes or cucumber for extra freshness and crunch.
• If you prefer a lighter version, pan-fry the potatoes instead of deep-frying.

Storage

Aloo chaat is best enjoyed fresh to retain the crispy texture of the potatoes. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat gently in an oven or air fryer to crisp up before serving again, but note the toppings are best added fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make aloo chaat gluten-free?

Yes, aloo chaat is naturally gluten-free as it uses potatoes and spices. Just ensure the chaat masala, sauces, and other condiments are free from gluten-containing ingredients.

What can I serve with aloo chaat?

Aloo chaat pairs wonderfully with yogurt-based dips or mint chutney. It also makes a great side dish to larger Indian meals or can be enjoyed as a flavorful snack on its own.

Spicy Crispy Aloo Chaat with Tamarind and Pomegranate Recipe

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★★★★★

4.5 from 140 reviews

Aloo Chaat is a vibrant and flavorful Indian street food snack featuring crispy deep-fried potato chunks tossed with a tangy, spicy onion and chili mixture. Enhanced with aromatic spices like cumin and chaat masala, and finished with refreshing coriander relish, date-tamarind sauce, and pomegranate seeds, this dish offers a perfect balance of textures and flavors.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Snack
• Method: Frying
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Potatoes

• 750g potatoes (Maris Piper or King Edward)

Spice Mix and Toppings

• 1 small red onion, finely diced
• 30g ginger, peeled and finely grated
• 2 green chillies, deseeded and finely chopped
• 1 tsp ground cumin
• 2 tsp chaat masala
• ½ tsp Kashmiri chilli powder
• ½ tsp coarsely ground black peppercorns
• 1 lemon, juiced
• 2 tbsp coriander relish (preferred to be fresh)
• 4 tbsp date and tamarind sauce
• 2 tbsp roughly chopped coriander
• 3 tbsp pomegranate seeds

For Frying

• 1 litre sunflower oil, for deep frying

Instructions

1. Prepare the Potatoes: Peel the potatoes and cut them into 3cm chunks. Rinse the potatoes thoroughly under cold running water for 2 minutes to remove excess starch, which helps in achieving a crispy texture when fried.
2. Boil the Potatoes: Bring a large pan of salted water to a boil. Add the potatoes and simmer uncovered until they are tender but not falling apart, approximately 10-12 minutes. Drain the potatoes well and transfer them onto a cooling rack. Allow them to cool completely, then refrigerate for 30 minutes to dry the surface, ensuring they crisp well when fried.
3. Make the Spice Mixture: In a bowl, combine the finely diced red onion, grated ginger, chopped green chillies, ground cumin, chaat masala, Kashmiri chilli powder, and coarsely ground black peppercorns. Add the freshly squeezed lemon juice and mix well. Set aside to let the flavors meld.
4. Heat the Oil: In a wok or karahi, heat sunflower oil to 180°C (350°F). You can test the temperature by dropping a cube of bread into the oil; if it browns in about 30 seconds, the oil is ready for frying.
5. Deep Fry the Potatoes: Fry the potatoes in batches to avoid overcrowding, which can lower the oil temperature and reduce crispiness. Fry until golden brown and crispy, typically around 4-5 minutes per batch. Remove the potatoes with a slotted spoon and drain on kitchen paper. Season immediately with salt while still hot.
6. Combine and Serve: While the potatoes are still warm, toss them gently with the prepared onion and chili mixture. Drizzle the date and tamarind sauce over the potatoes, spoon over the coriander relish, and then sprinkle the roughly chopped coriander and pomegranate seeds on top. Serve immediately to enjoy the full contrast of flavors and textures.

Notes

• Prefer Maris Piper or King Edward potatoes as they have a fluffy interior ideal for chaat.
• Drying the potatoes after boiling is crucial to getting a crispy exterior when fried.
• The date and tamarind sauce adds a sweet tangy flavor, but can be adjusted to personal taste.
• Use fresh coriander relish for added freshness and aroma.
• Serve immediately after assembling to maintain the crispiness of the potatoes.

Keywords: Aloo chaat, Indian snack, potato chaat, street food, spicy potato, deep-fried potatoes, chaat masala recipe