Spicy Crispy Aloo Chaat with Tamarind and Pomegranate Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Snack
- Method: Frying
- Cuisine: Indian
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
