Spicy, sweet and sour – this easy aloo chaat is the most addictive evening snack ever! Crispy potatoes roasted in ghee and then tossed in spices and tamarind chutney will literally have you smacking your lips. Favorite snack ever! Especially when I’m craving something spicy, chatpata and with loads of flavor.
I like to think that I’m something of an expert on chaat and street food. I stick up my nose at bad chaat and I can’t help it. I’ve grown up eating the best stuff, at home and outside. And I can’t have that taste violated.This Delhi style aloo chaat is standard snacking on Sunday evenings, holidays, festivals and we’ve sort of perfected the flavors.
If you visit Delhi markets, you will invariably come across aloo/ potatoes being fried in ghee and then being tossed in spices, chutneys and sprinkled with julienned ginger. My version is similar, but just tweaked to our tastes.
Ingredients4 medium sized potatoes, boiled and peeled
3–4 tablespoon ghee for shallow frying
1 1/2 teaspoons roasted cumin powder
1 teaspoon chaat masala
1 teaspoon red chilli powder (or paprika)
1/2 teaspoon dry mango powder/ amchur
1/2 teaspoon rock salt (kala namak)
1/2 teaspoon salt
1 1/2 teaspoon lime juice
2 tablespoons sweet tamarind chutney
1 small onion, sliced
a few coriander leaves
1/4 cup nylon sev (optional)
Method* Slice the potatoes, or cut them in half lengthwise.
* Heat ghee in a skillet or tawa. Place the potatoes on the skillet (make sure they are not overlapping/ fry them in batches if required) and let them fry on low heat, turning once or twice, till golden brown and crisp on both sides.
* Transfer the fried potatoes to a bowl and sprinkle all the masalas and salts on top and toss to mix.
* Add the lemon juice and toss again. Taste to check seasoning and add more chili powder or salt as required.
* Arrange them on a serving platter or large plate and drizzle with tamarind chutney, sliced onions, coriander and nylon sev.