This popular chaat finds its origins in the by lanes of Delhi and now has a good fan following elsewhere in the country as well. In this aloo chaat recipe potato cubes are fried to a crisp and then topped with chatpata masalas, chopped onions, fresh coriander and lemon juice. Sometimes aloo chaat is also served topped with an array of chutneys. Weight watchers can enjoy this chaat by baking instead of deep frying the potatoes.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
2 medium potatoes (boiled, peeled and cubed)
1 onion (chopped)
1 green chilly
Handful of fresh coriander leaves
4 Tbsp fresh tamarind chutney
2 Tbsp hot mint chutney
1 spring onion
A pinch of chaat masala
Salt to taste.
How to Make Delhi wale Fried Aloo Chaat
1.Deep fry the boiled potatoes until golden and crisp, drain excess oil on absorbent kitchen paper and put them into a bowl.
2.Add the chopped onion, green chilly and coriander leaves. Then add the tamarind and mint chutney.
3.Squeeze in the lime juice, add the chaat masala, spring onion and season with salt.
4.Mix everything together nicely to combine.
5.Serve hot or warm in small bowls.