Aloo Chaat

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This simple crispy, potato, and chickpea chaat is mouthwateringly good and well worth a try!
Serves 6

5 medium potatoes, roughly chopped
tamarind chutney
1 red onion, finely chopped
coriander and mint chutney
1 handful peanuts
800g chickpeas, rinsed and drained
oil of choice
handful fresh coriander, roughly chopped
200g natural yoghurt
chaat masala


– Place the potatoes in a pan, cover in water and boil until soft. Drain them and let them cool for 10 minutes. Peel and chop into bite-size pieces.

– Add 1 tbsp of oil to a hot pan. Add the peanuts and fry for 2 minutes. Transfer to a pestle and mortar, and roughly crush them.

– Add the yoghurt to a bowl and add 2 tbsp water, and ½ tsp salt. Mix well.

– Add 4 tbsp oil to a hot pan. Add the cooked potatoes and cook on high heat for 8-10 minutes. Add a pinch of salt, mix, and transfer to a large bowl.

– To the same pan, add the chickpeas and a pinch of salt. Dry roast them for 5 minutes on high heat.

– To assemble the chaat, you can mix it all in a large bowl or make up individual bowls.

– Divide potatoes and chickpeas equally into each bowl. Drizzle 1 tbsp of yoghurt, tamarind chutney, and coriander chutney on top.

– Then sprinkle a small handful of onions, fresh coriander, crushed peanuts, and ½ tsp chaat masala on top. Option to add a few chilli flakes.

Time to tuck in!

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