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Aloo chaat: photo of the dish
Illustrative photo: Obaid Raza — CC BY-SA 4.0, Wikimedia Commons
Appetizers & nibbles

Aloo chaat

A salad of boiled and sautéed potatoes, brightened with tamarind, chaat masala and fresh coriander. Very popular in North India as a street snack, it is eaten lukewarm and nicely tangy.

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Ingredients

Ingredients

Assaisonnement

Spices & seasoning

Optional extras

Instructions

  1. Wash the potatoes and boil them whole in salted water for 20 minutes, until a knife slides in easily.
  2. Drain, let cool, then peel and cut into 2 cm (¾ in) cubes.
  3. Heat the oil and fry the cumin seeds until they sizzle. Add the potato cubes and brown them for 5 minutes over medium-high heat.
  4. Off the heat, season with the chaat masala, cayenne and salt.
  5. Add the sliced onion, chopped green chili and grated ginger, then the tamarind chutney and lemon juice.
  6. Sprinkle with chopped coriander, toss gently and serve lukewarm.

Variations and tips

Using what's available here. Chaat masala and tamarind chutney can be found in Indian grocery stores; otherwise mix ground cumin, a little sugar and lemon juice.

Picnic version. Add cooked chickpeas for a more filling dish.

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Original Ecomely recipe.