Delhi Aloo Chaat Recipes

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

Ingredients

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

DELHI ALOO CHAAT

Delhi Aloo Chaat image

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

Ingredients

4 potatoes, boiled peeled
1 teaspoon chat masala
1 teaspoon cumin powder
1 tablespoon tamarind chutney
1/2 tablespoon mint chutney
1/2 teaspoon cayenne powder
oil, for frying
1 tablespoon cilantro leaf, chopped (garnish)
salt, per taste

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

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