Aloo Chaat (New Delhi Special)


It’s been a hectic week! Too much work, too much running around. But it’s been a fun week too. Got a chance to catch up with some really close friends and relive all the fun I had during my college days. Plus, it rained a lot this week, and well, what else do I need to feel all pepped up!! After the rains, the temperatures that had hovered around the warmer side have plummeted again and it is in this cold weather that we really understand the fun of eating steaming hot, spicy things. And when you live in Delhi, what better than the spicy Aloo Chaat? Make it at home, Dilli style, and know the difference. Here’s the recipe:


2 large potatoes
1/2 tablespoon tamarind pulp
1 green chilly (very finely chopped)
1 teaspoon roasted cumin powder
1 teaspoon roasted coriander powder
1 teaspoon mint powder
1 teaspoon red chilly powder
1/2 teaspoon rock salt
1/2 teaspoon black pepper powder
1 teaspoon chaat masala powder
Salt (to taste)
Juice of 1 lemon
Oil (to deep fry the potatoes)


Peel and par-boil the potatoes in boiling water for about 10 mins. Remove from water and let cool. Cut into cubes and keep aside. Heat oil in a wok and deep fry the potato cubes till they turn crisp and golden. Remove on to a paper towel to absorb the extra oil. Transfer to a bowl and add cumin powder, coriander powder, mint powder, red chilly powder, black pepper powder, rock salt, chaat masala, salt, green chilly, tamarind pulp and lemon juice. Mix well with a spoon and serve piping hot.

Eat, drink and be merry! 🙂

PS: You can also bake the potatoes and keep the rest of the process same to enjoy a healthier version of Aloo Chaat.


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