Aloo Chaat
Flavorful and colorful aloo chaat made with potatoes, chickpeas, onions, spicy and sweet chutneys and all the crispy elements like sev and boondi, pomegranate arils etc.
Servings: 4 servings as appetizer
Ingredients
- 4 - 5 medium sized potatoes I have used 3 types of potatoes and purple sweet potato
- 1 cup boiled chickpeas/ Chana
- 1/4 cup Tamarind Chutney store bought
- 1/4 cup Green Cilantro Chutney store bought
- 1/3 cup plain Yogurt whisked
- 1/4 tsp salt
- 1 tsp sugar
- 1 cup each Sev & Boondi
- 1 small finely chopped Onion
- 1 Green Chili finely chopped
- 1/3 cup Pomegranate
- ¼ cup Cilantro
- Pinch Chaat Masala
Instructions
- Boil potatoes in hot water for about 8-10 mins. We want to boil potatoes at almost al dente stage, where they are still firm but can be sliced or chopped easily. They will be fried to make them tender. You can do this step-in advance too.
- Take some oil in pan, and shallow fry sliced potatoes. I sliced them, you can cube them too. Same way, you can oven roast them at 350 for 15-20 minutes in a preheated oven until they are cooked slightly golden in color. If you have an air -frier you can air fry them too. Remove them and let it cool down for a bit.
- In a small bowl, whisk plain yogurt with sugar and salt. Leave it aside.
- If you are ready to serve it, then assemble it in a serving platter or dish. You can also assemble it in separate/individual serving ware. I like to leave everything out and let people assemble it on their own and add toppings of their choice.
- In the same baking dish or serving dish, spread some yogurt and add potato slices, add boiled chana, onions, green chili, sprinkle chaat masala at this stage so potatoes and chana also have some seasoning. Followed by drizzle of both chutney’s cilantro and tamarind. Drizzle yogurt too.
- Add sev and boondi, and pomegranate and cilantro. Finally sprinkle some chaat masala on top at the very end. Serve it.
Notes
- You can keep potatoes ready in advance. Add or assemble close to serving. Only add chutneys and yogurt just before serving and keep some extra on the side for people to individually add more. That way it will stay fresh.
• Chutneys can be prepared a day or a week in advance, they keep well in the fridge. Store-bought chutneys are big time saver. Do not hesitate to take a short cut.
• You can skip yogurt or use vegan yogurt.
• I also like to season yogurt a little bit, so you get flavors in every layer.
• Additionally, to two chutneys, I add red chili garlic chutney too. To mimic the flavors, you can use sriracha. It adds nice spicy element.