Alu chaat is a street food popular in North and East India. In this supremely satiating dish, golden brown, taut-skinned potatoes absorb the saucy, spicy, hot and sweet chutneys, the creamy yogurt to end with the crunch of chickpea noodles. —Annada Rathi
1 hour 30 minutes
medium-sized golden or white potatoes
red chile powder
quick cilantro chutney
sweet tamarind chutney
plain yogurt, mixed well with a spoon
chopped cilantro for garnish
In This Recipe
Peel around 4 medium-sized potatoes and cut them into pieces about 1/2" wide and 1/2" long. Place them in a microwaveable bowl and fill with water in such a way that all the potatoes are submerged in water. Microwave for 3 minutes.
Pour the potatoes carefully in a sieve and drain the water. After the potatoes have cooled down, wipe them dry on a kitchen towel or paper napkin.
Heat a cast iron or a thick-bottomed skillet. Pour half the vegetable oil. Divide the potatoes into two batches to ensure that the pieces get heated in a single layer without crowding each other. Insert the potatoes in the cast iron pan.
Saute the potatoes very 2-3 minutes to prevent them from sticking to the pan. The goal is for the potatoes to acquire a taut, golden brown skin on all the surfaces. This takes about 15-18 minutes. Repeat the process with the next batch.
Put the roasted potatoes in a mixing bowl. Add salt, red chile powder, cumin powder and chaat masala. Mix well. Add cilantro chutney and sweet tamarind chutney. Mix well.
Divide potatoes between two serving plates. Pour the yogurt on the potatoes. Layer sev on top and garnish with cilantro. Serve right away.