Indian · Snack · All year
Aloo Chaat
4.6 community
15m
Prep
20m
Cook
Easy
Level
280
kcal
Delhi street food logic: crispy potato cubes hit with chaat masala, amchur's green-mango tang, chutney-adjacent drizzles, and everything at once.
What you need
Ingredients
Servings
4
600 g
🥔 Yukon Gold Potatoes ›
boiled, cubed, dried
3 tbsp
🛢️ Vegetable Oil ›
2 tsp
🍛 Chaat Masala ›
1 tsp
🥭 Amchur ›
1/2 tsp
🟤 Cumin ›
100 g
🥛 Greek Yogurt ›
whisked loose
2 tbsp
🟤 Tamarind Paste ›
thinned with honey and water
1 handful
🌿 Cilantro ›
1/2
🧅 Red Onion ›
fine dice
1
🍋 Lime ›
Add all to shopping list
Mise en place
Before you start
15m
Prep
20m
Cook
35m
Total
4
Serves
Equipment
Mixing bowl
Prep checklist
Yukon Gold Potatoes
— boiled, cubed, dried
Greek Yogurt
— whisked loose
Tamarind Paste
— thinned with honey and water
Red Onion
— fine dice
3 steps
Method
1
Crisp the boiled potato cubes in oil over medium-high, turning rarely, 10–12 minutes to golden armor.
Learn the technique ›
2
Off heat, dust hot with chaat masala, amchur, and cumin — hot potatoes grab spice like velcro.
Learn the technique ›
3
Plate; zigzag yogurt and tamarind-honey; onion, cilantro, lime. The point is chaos in balance: hot, cold, crisp, soft, sweet, sour, right now.
💡
Chaat means "to lick" — the plate's destiny.
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Airtight container, 3 days.
Freezing
Usually better fresh.
Reheating
A hot dry pan or 180°C oven re-crisps almost anything in 3–5 minutes.
Make ahead
Portion into grab-and-go containers; most keep 3 days.
Wine pairing
Whatever's open.
Beer pairing
Whatever's cold.
On the plate
Serve it with
Sides
·
A dipping sauce
·
Crunchy vegetables
Garnish
A pinch of flaky salt
Chili flakes
Taste map
Flavor profile
Sweet
Salty
Sour
Bitter
Umami
Heat
Per serving
Nutrition
280
kcal
5g
protein
42g
carbs
11g
fat
3g
fiber
520mg
sodium
Just for you
My notes
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