Navratri 2024: Tempting Dahi Aloo Chaat Recipe for Your Vrat

Navratri, one of the most significant Hindu festivals, is a time for devotion, fasting, and celebration. During these nine auspicious days, devotees observe strict dietary guidelines while offering their prayers to Goddess Durga and her nine avatars. With a focus on light, sattvic meals, the fasting rules allow the consumption of fruits, certain grains, and root vegetables. One such delicious and vrat-friendly dish is Dahi Aloo Chaat, a tempting and refreshing snack perfect for breaking the monotony of fasting food.

Ingredients for Dahi Aloo Chaat

4-5 medium-sized boiled potatoes (aloo)
1 cup of fresh curd/yogurt (dahi)
1 teaspoon sendha namak (rock salt)
1 teaspoon roasted cumin powder (jeera powder)
1 tablespoon fresh coriander leaves (finely chopped)
1 tablespoon pomegranate seeds (optional, for garnish)
1 tablespoon green chutney (made with coriander and mint, vrat-friendly)
1 tablespoon tamarind chutney (optional and vrat-friendly)
½ teaspoon black pepper powder
A few sprigs of fresh mint leaves (for garnish)
Ghee or clarified butter for frying (if preferred)

How to Make Dahi Aloo Chaat

Start by boiling the potatoes until they are soft. Once cooked, peel and chop them into bite-sized pieces. For extra crunch, you can lightly fry the boiled potato cubes in a little ghee. This step is optional but adds a delicious texture to the dish.

Whisk the curd with a pinch of sendha namak (rock salt) and roasted cumin powder until smooth. Ensure the yogurt is fresh and not too sour. In a large bowl, add the boiled or fried potato pieces. Pour the whisked curd over the potatoes, making sure all the pieces are coated.

Sprinkle roasted cumin powder, black pepper, and more rock salt as per taste. Add a spoonful of green chutney and tamarind chutney for a tangy kick (both should be vrat-friendly). Garnish with chopped coriander leaves, pomegranate seeds, and a few mint leaves. The pomegranate seeds add a burst of sweetness and color, making the chaat even more tempting. Serve immediately, as the dish tastes best when the potatoes are crunchy, and the yogurt is chilled.