Aloo Chaat Recipes
ALOO CHAAT
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
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
DELHI ALOO CHAAT
The iconic street food of Delhi is chaat, a variety of snacks that are meant to deliver a rave of tastes and sensations to the tongue, from crunchy to soft, tart to hot and sweet. The word is derived from the verb to lick. In Delhi, you can find nearly a dozen different kinds of chaat on the streets and they all involve something fried and starchy just like the recipe offered here.
Provided by Member 610488
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Chop the boiled potatoes into cubes. Deep-fry the potatoes in oil in a wok or dutch oven until golden brown and well cooked. Drain potatoes on a paper towel.
- In a frying pan heated to sizzling, quickly saute the cumin powder, chaat masala and cayenne powder for 30 seconds. Place the spices in a large bowl and add the the fried potatoes, along with the salt, and mix thoroughly.
- Add tamarind chutney and mint chutney and combine throughly. Garnish with fresh coriander leaves and serve.
Nutrition Facts : Calories 166.8, Fat 0.3, SaturatedFat 0.1, Sodium 13.8, Carbohydrate 37.6, Fiber 4.8, Sugar 1.7, Protein 4.4
ALOO CHANNA CHAAT (TANGY POTATO CHICKPEA SNACK)
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
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.
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