Best Aloo Chaat Recipes

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ALOO CHANNA CHAAT (TANGY POTATO CHICKPEA SNACK)



Aloo Channa Chaat (Tangy Potato Chickpea Snack) image

This is a delightfully sweet and tangy snack or side dish made with chickpeas and potatoes. Tamarind paste is readily available in Indian grocery stores. Update based on a review - Shallots can be substituted with mild onions and is meant to be raw. This imparts a special crunchy flavor that is excellent in all Indian chaat and some Indian salads. Also remember that tamarind is a distinctive taste and if you're new to it, start with less and go by taste. Experiment and enjoy!

Provided by Dimpi

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 cups garbanzo beans (canned is fine)
2 medium potatoes, peeled and diced
3 shallots, chopped finely
1 tablespoon tamarind paste
6 tablespoons water
1/2 teaspoon mild chili powder
1 1/2 teaspoons brown sugar
1 pinch salt
2 tablespoons fresh cilantro leaves, finely chopped

Steps:

  • Rinse and drain the garbanzo beans; place in a bowl.
  • Boil water in a pan, add the diced potatoes and cook until they are soft and tender.
  • Remove potatoes, drain and set aside to cool.
  • In a small mixing bowl, mix the tamarind paste and water.
  • Add the chili powder, sugar and salt; mix well.
  • Pour the tamarind mixture on the garbanzo beans and add the potatoes, chopped onions and the cilantro.
  • Mix well and adjust salt to taste.
  • Garnish ideas: a slit green chili or a slice a tomato or a slice of lime with a sprig of mint leaves.

ALOO CHAAT WITH GREEN CHUTNEY



Aloo Chaat with Green Chutney image

There's almost always an aloo (potato) chaat vendor at the Old Junction train station near Chandni Chowk. I usually hear the sizzle of frying potatoes and catch their earthy aroma before I spot him. This chaat recipe is found throughout most of northern India and also makes an appearance in some eastern and western regions, where the ingredients vary based upon what vegetables are in season; that said, tomatoes, red onions, radishes, and cucumbers are all frequent dance partners. I recommend peeling the potatoes once they're cool enough to handle but still warm enough so the skins will slip off easily, and then frying them up just after peeling to avoid gumminess. I like to use Kashmiri red chile powder in this recipe, but any fiery red chile powder will do. This chaat doesn't keep well and should be eaten before the sev (fried chickpea noodles) get a chance to become soggy.

Provided by Maneet Chauhan

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 25

1/4 cup ghee, store-bought or homemade
2 large russet potatoes, boiled whole, peeled while warm, and cut into 1/2-inch cubes
1/2 teaspoon Kashmiri or other red chile powder
1/2 teaspoon ground toasted cumin
1/2 teaspoon chaat masala, plus more to taste
1 small red onion, finely chopped
Kosher salt
1/4 cup whole-milk yogurt
2 tablespoons Green Chutney, recipe follows
2 tablespoons tamarind chutney, store-bought or homemade
1/4 cup sev, plus more if desired
Pomegranate seeds, for serving
Chopped fresh cilantro, for serving
2 tablespoons chana dal
1/2 teaspoon cumin powder, roasted
1/2 teaspoon Kashmiri chile powder
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1 teaspoon chaat masala
Pinch of hing (asafetida)
1 tablespoon fresh lemon juice, plus extra for serving
1/2 cup tightly packed fresh mint leaves
1 cup tightly packed fresh cilantro leaves and stems
3 garlic cloves, peeled
1 to 3 serrano chiles, seeded3-inch knob fresh ginger, peeled with a spoon and coarsely chopped

Steps:

  • In a saute pan, heat the ghee over medium heat until hot but not smoking. Add the potatoes and fry until golden brown and just starting to crisp up, 6 to 8 minutes, turning frequently during the cooking process to ensure even coloring. Transfer the potatoes to a large bowl and add the chile powder, cumin, chaat masala, onions, and a pinch of salt. Stir gently until the potatoes are evenly coated with spices.
  • In a small bowl, whisk together the yogurt, 1 teaspoon water, and salt to taste. Gently stir the green and tamarind chutneys into the potatoes, season with salt, and transfer to a serving platter. Sprinkle with sev, drizzle with the seasoned yogurt, and garnish with pomegranate seeds and cilantro. If desired, season with additional chaat masala and add more sev.
  • Heat a cast-iron pan over high heat until nearly smoking. Add the dal and toast, swirling the pan occasionally, until the dal takes on a light golden brown color. Immediately transfer the dal to a bowl or onto a plate to prevent it from overtoasting.
  • In a food processor or blender, combine the toasted dal and the rest of the ingredients and blend until quite smooth (it will still be a little chunky). Add water, 1 tablespoon at a time, to achieve a thick consistency that holds together on a spoon and is not runny. Taste and season with additional salt and lemon juice, according to taste.

ALOO CHAAT



Aloo chaat image

Enjoy a popular Indian festival snack. These lemony fried potatoes are seasoned with cumin and chaat masala, with green chilli, red onion and pomegranate

Provided by Roopa Gulati

Categories     Snack

Time 45m

Yield Serves 4-6

Number Of Ingredients 14

750g potatoes (Maris Piper or King Edward)
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
1 litre sunflower oil, for deep frying
2 tbsp coriander relish (see 'goes well with' below)
4 tbsp date and tamarind sauce (see 'goes well with' below)
2 tbsp roughly chopped coriander
3 tbsp pomegranate seeds

Steps:

  • Peel the potatoes, cut them into 3cm chunks, and rinse under cold running water for 2 mins. Bring a large pan of salted water to the boil, add the potatoes and simmer, uncovered, until tender. Drain and tip the potatoes onto a cooling rack. Leave to cool, then chill them for 30 mins - this will dry the surface.
  • Mix the onion with the ginger, green chillies, cumin, chaat masala, chilli powder and black pepper. Add the lemon juice and set aside.
  • Heat the oil in a wok or karahi to 180C, or when a cube of bread browns in 30 seconds. Deep-fry the potatoes in batches until golden, drain on kitchen paper, and season with salt.
  • Mix the warm potatoes with the onion and chilli mixture. Drizzle with date and tamarind sauce, spoon over the coriander relish, and sprinkle with coriander and pomegranate seeds. Serve straight away.

Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

Aloo Chaat Recipes - A Delicious Indian Snack

Indian cuisine is known for its rich and diverse flavors, and one of the most popular snacks in India is aloo chaat. Aloo chaat is a street food that originated in the northern regions of India, but it can now be found all over the country. This delicious snack is easy to make and can be enjoyed by people of all ages.
What is Aloo Chaat?
Aloo chaat is made with boiled potatoes that are then mixed with a variety of spices and chutneys. The dish is sweet, salty, and tangy all at the same time, making it a favorite among street food enthusiasts in India. The dish is also topped with crispy noodles, pomegranate seeds, and a variety of other ingredients to add texture and flavor.
Types of Aloo Chaat
There are various types of aloo chaat available in India, and each region has its own unique take on this popular snack. Some of the most popular types of aloo chaat include Punjabi aloo chaat, Delhi aloo chaat, and Kolkata aloo chaat. Each of these variations has a distinct flavor profile, and it's worth trying them all to find your favorite.
Ingredients Used in Aloo Chaat
The base of aloo chaat is boiled potatoes, but the rest of the ingredients vary depending on the recipe. Some of the most common ingredients used in aloo chaat include: - Chaat masala: A spice mix that gives the dish its signature tangy flavor. - Tamarind chutney: A sweet and sour chutney made with tamarind pulp and spices. - Mint-coriander chutney: A green chutney made with mint, coriander, and spices. - Yogurt: To balance out the flavors and add a creamy texture to the dish. - Pomegranate seeds: For a burst of freshness and crunch. Other ingredients that can be used in aloo chaat include onions, tomatoes, green chilies, sev (crispy noodles), and cilantro. The beauty of aloo chaat is that it's a versatile dish that can be customized to your liking.
How to Make Aloo Chaat
There are many variations of aloo chaat, but the basic recipe involves boiling potatoes and then mixing them with spices and chutneys. Here's a step-by-step guide to making aloo chaat: 1. Boil potatoes until tender, then peel and chop them into bite-sized pieces. 2. In a mixing bowl, add the chopped potatoes, a pinch of salt, chaat masala, and tamarind chutney. Mix well to coat the potatoes in the spices and chutney. 3. Add mint-coriander chutney and yogurt to the bowl and mix well. 4. Top the aloo chaat with crispy noodles, pomegranate seeds, chopped onions, tomatoes, and cilantro. Serve the aloo chaat immediately, as it's best enjoyed fresh and hot.
Where to Find Aloo Chaat
Aloo chaat is a popular street food in India, and you can find it being sold by street vendors all over the country. It's also a popular snack in restaurants and cafes that specialize in Indian cuisine. If you're traveling to India, make sure to try aloo chaat for a taste of the country's vibrant street food culture.
Conclusion
Aloo chaat is a delicious Indian snack that's easy to make and perfect for any occasion. Whether you're in the mood for something sweet, spicy, or tangy, aloo chaat has got you covered. Try different variations of the dish to discover your favorite, and don't forget to top it off with crispy noodles and pomegranate seeds for added texture and flavor.

Tips for Making Delicious Aloo Chaat

Aloo chaat is a popular Indian street food that is loved by everyone. It is a perfect snack for those who are looking for something spicy and delicious. It is easy to make and can be made with a few simple ingredients. Here are some valuable tips that can help you make the perfect aloo chaat recipe.
1. Choose the Right Potatoes
When it comes to making aloo chaat, choosing the right potatoes is very important. You should choose fresh and firm potatoes that are not too big. Potatoes that are too big might take longer to cook and might become mushy. You should also make sure that the potatoes are not too hard as they might be difficult to cut into small pieces. Look for potatoes that are medium-sized, firm, and have a smooth skin.
2. Cut the Potatoes Carefully
When cutting the potatoes, it is important to be careful. You should cut the potatoes into small cubes or bite-sized pieces. Do not cut them too small as they might turn into mashed potatoes when you cook them. You should also make sure that the pieces are of the same size so that they cook evenly.
3. Fry the Potatoes Properly
The key to making crispy aloo chaat is frying the potatoes properly. You should heat the oil in a pan and then add the potatoes. Make sure that the oil is hot enough before adding the potatoes. You should also be careful when adding the potatoes as the oil might splatter. Fry the potatoes until they are crispy and golden brown. Once they are done, remove them from the oil and place them on a paper towel to remove excess oil.
4. Choose the Right Spices
Spices play a very important role in making aloo chaat. You should choose the right spices to give the chaat the perfect flavor. Some of the spices that are commonly used in aloo chaat include cumin powder, coriander powder, red chili powder, chaat masala, and amchur powder. You can also use fresh herbs like cilantro and mint to give the chaat a fresh and flavorful taste.
5. Add the Right Toppings
Toppings are what make aloo chaat unique and delicious. You can add a variety of toppings to make the chaat more flavorful. Some of the common toppings include chopped onions, tomatoes, green chilies, sev, tamarind chutney, and yogurt. You can also add some lemon juice for a tangy flavor.
6. Serve at the Right Temperature
Aloo chaat is best served hot or warm. Make sure that you serve it immediately after making it. If you are making it for a party or a gathering, you can keep the fried potatoes and the toppings separately and assemble them just before serving.
7. Experiment with Different Ingredients
Aloo chaat is a versatile dish and you can experiment with different ingredients to create different flavors. You can add boiled chickpeas, boiled potatoes, or boiled corn to the chaat to make it more wholesome. You can also add some grated cheese or paneer to make it more indulgent. The possibilities are endless.
8. Make it Healthier
If you are watching your diet, you can make a few changes to make aloo chaat healthier. You can bake the potatoes instead of frying them to reduce the oil content. You can also use low-fat yogurt instead of regular yogurt. You can skip the sev or use a smaller quantity to reduce the calorie count.

Conclusion

Making delicious aloo chaat is easy if you follow the right tips. Make sure that you choose the right potatoes, cut them carefully, and fry them properly. Add the right spices and toppings to give the chaat the perfect flavor. Experiment with different ingredients to create different flavors. Above all, enjoy making and eating aloo chaat.

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