Delhi Aloo Chaat

Name: Delhi Aloo Chaat
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g potato (medium, boiled, peeled and cubed); 2 tbsp oil; 1 tbsp tamarind paste; 1 tsp jaggery (grated); 2 tbsp water (to loosen the tamarind mixture); 1 tsp chaat masala; 0.5 tsp roasted cumin powder; 1 pinch red chili powder; 1 pinch black salt; 0.25 tsp salt; 1 pcs green chili (finely chopped); 1 tsp ginger (finely chopped); 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped); 0.25 cup pomegranate (seeds)

RATING

4.6/5(137)

TASTE SCORE

9/10

Crisp-edged potatoes tossed with tangy tamarind, fresh coriander, green chili, and chaat masala make this Delhi street-food favorite bright, spicy, and deeply satisfying in small bowl portions.

PREP

15m

COOK

25m

SERVES

1 KATORI

186 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Prep the potatoes and chaat ingredients.
1.Boil the potatoes until just tender, then cool, peel, and cut into bite-size cubes.
2.Finely chop the green chili, ginger, and coriander leaves.
3.Keep the tamarind paste, jaggery, spices, lemon juice, and pomegranate ready.
mix · ~1 min
Make the tangy tamarind mix.
Stir the tamarind paste, jaggery, and water in a small bowl until smooth and lightly pourable.
fry · ~12 min
Pan-fry the potatoes until crisp.
1.Heat the oil in a wide pan over medium heat.
2.Add the potato cubes in a single layer and fry, turning gently, until golden and crisp at the edges.
3.Sprinkle in the salt and toss once more.
TIPDo not overcrowd the pan or the potatoes will steam instead of turning crisp.
mix · ~2 min
Toss the potatoes with the chaat seasonings.
1.Lower the heat and add the tamarind mix to the pan.
2.Add chaat masala, roasted cumin powder, red chili powder, black salt, chopped green chili, and chopped ginger.
3.Toss quickly for 1 to 2 minutes until the potatoes are well coated and glossy.
TIPToss gently so the potatoes stay whole while still picking up the sticky masala.
garnish
Finish with lemon, coriander, and pomegranate.
Turn off the heat, add lemon juice and coriander leaves, then transfer to bowls and scatter pomegranate seeds on top.
serve
Serve the Delhi Aloo Chaat warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Boil the potatoes only until just tender; overcooked cubes will break when tossed with the sticky masala.
2
Let the boiled potatoes cool fully before frying so the edges crisp instead of turning mushy.
3
Use a wide pan and keep the potatoes in a single layer for proper browning on the cut sides.
4
Add the tamarind-jaggery mix only after the potatoes are crisp, or they will soften too early.
5
Taste the chaat after adding chaat masala and black salt, then adjust regular salt carefully since both are salty.
6
Add lemon juice and coriander off the heat to keep the chaat bright and fresh rather than cooked down.
7
For best texture, serve immediately after tossing; the potatoes lose their crisp edges as they sit.