Aloo Chaat is fried crisp potatoes tossed in spicy and sweet chutneys, a few spice powders and then topped with curd or pomegranate arils or sev. Aloo Chaat is a simple snack made with potatoes and chaat chutneys However, this dish is also a popular street food which is made by deep frying the potatoes.
- 1 pound new potatoes or small Yukon Gold potatoes, scrubbed
- Kosher salt
- ½ small onion, chopped
- 1 serrano chile, seeds removed if desired, chopped
- 1 1-inch piece ginger, peeled, chopped
- ½ cup chopped fresh cilantro, plus more for serving
- ¼ cup vegetable oil
- 1 15.5-ounce can chickpeas, rinsed, patted dry
- Freshly ground black pepper
- 2 teaspoons chaat masala
- 2 tablespoons prepared tamarind chutney, divided
- pinch of sugar
- ¾ cup plain whole-milk Greek yogurt
- 2 tablespoons melted ghee or clarified butter
- ¼ cup sev (optional)
- Place potatoes in a large pot and add water to cover. Bring to a boil, season water with salt, and cook until fork-tender, 12–15 minutes however drain and set potatoes aside. Moreover, add pulse onion, chile, ginger, and ½ cup cilantro in a food processor to a coarse paste.
Using the palm of your hand, lightly crush potatoes. Heat oil in a large skillet over medium-high and add potatoes and chickpeas so, Season with salt and pepper and toss to coat. Cook, shaking pan occasionally, until potatoes and chickpeas are both very browned and crisp, 12–15 minutes.
Add masala, reserved cilantro mixture, and 1 Tbsp. tamarind chutney and toss to coat. Cook until spices are fragrant and tamarind chutney is thickened, about 2 minutes. Transfer to a platter.
Stir sugar into yogurt in a small bowl and season with salt. Drizzle over potatoes along with ghee and remaining 1 Tbsp. tamarind chutney. Top with more cilantro and sev, if using.