Aloo chaat is a street food popular in North and East India. In this supremely satiating dish, fried, golden-brown potatoes absorb the saucy hot and sweet chutneys, the creamy yogurt, and, for addictive contrast, the chickpea noodles (also known as sev).
To make your own cilantro and tamarind chutneys, follow my recipes here: Quick Cilantro Chutney, Sweet Tamarind Chutney.
Hear Chef Maneet Chauhan on her love of chaats on this episode of our food-meets-music podcast Counterjam. —Annada Rathi
Annada Rathi, who developed this recipe, wrote more about how she developed it and the best techniques to cook through it:
"When cooking aloo chaat at home, it's important that the potato pieces gain a deep, golden-brown color and crunchy exterior (but soft interior), so that the creaminess of the yogurt and the sauciness of the chutneys against them feel pronounced. I wanted to avoid deep-frying and so went for a pan-fry with less oil, following an initial three-minute zap in the microwave to get the potatoes started.
"(Oven-roasting is definitely a faster option, but I wanted every surface of each potato golden-browned. Yes, you can be upright here and use boiled potatoes; it would still be called aloo chaat. But boiled potatoes do not rock my boat and certainly don't give me that feeling of throwing caution, routine, and discipline to the wind that is, for me, deeply associated with chaat.)
"The next step of spicing is equally important, as it makes sure that each potato is luxuriously lathered with ground cumin, salt, red chile powder, and chaat masala, an Indian street snack spice blend with a flavor blast that makes any vegetable or fruit pop.
"Now, the chutneys: They provide much of the dish's flavor contrasts. Spoon my quick cilantro chutney and sweet tamarind chutney onto the fried potato mixture for a dance between spicy (from Thai chile peppers), zingy (from ginger), and sweet (from sugar), and tangy (from tamarind)."
As you'll soon find out, you'll love the versatility and ease of what are essentially delicious potato bowls. Experiment as you wish and enjoy! —The Editors
See what other Food52ers are saying.