Potato
Sour & Spicy Potatoes (Alu Chaat)
- Prep time 45 minutes
- Cook time 15 minutes
- Serves 4
Author Notes
Chaat is the ultimate Indian street food, and something that many people are now familiar with. This potato version is slightly sour and spicy from the two chutneys—my favorites—that I’ve added to it.
I always have a jar of the ginger and chile chutney in the refrigerator, as it keeps for up to a couple of weeks, and while the coriander chutney lasts only a few days in the refrigerator, it takes only minutes to make. Serve this in a big dish for sharing or in individual bowls.
Recipes slightly adapted from Chetna’s 30 Minute Indian: Quick and Easy Everyday Meals by Chetna Makan. Photographer: Nassima Rothacker. Mitchell Beazley, distributed by Hachette Book Group. —Chetna Makan
What You'll Need
Watch This Recipe
Sour & Spicy Potatoes (Alu Chaat)
Ingredients
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Sour & Spicy Potatoes
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4
potatoes, such as Maris Piper, Desiree, or Yukon Gold (2 pounds 4 ounces in total), peeled and cut into 1-inch pieces
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Table salt
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4 tablespoons
Coriander Peanut Chutney (see below)
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100 milliliters
plain whole-milk yogurt, lightly whisked
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Pinch
chili powder
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2 tablespoons
Ginger & Chile Chutney (see below)
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1/4 teaspoon
chaat masala
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2 to 3 teaspoons
fine sev
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Handful of fresh pomegranate seeds
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Coriander Peanut Chutney
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30 grams
(1 ounce) raw, blanched peanuts
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1
small white or red onion, roughly chopped
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2
garlic cloves, roughly chopped
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2
green chiles, roughly chopped
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40 grams
(1½ ounces) fresh coriander (cilantro) leaves
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20 grams
(¾ ounces) fresh mint, leaves picked (stalks discarded)
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1 teaspoon
granulated sugar
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1/2 teaspoon
table salt
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Juice of ½ lime
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75 milliliters
(5 tablespoons) water
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Ginger & Chile Chutney:
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3 tablespoons
rapeseed oil, divided
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100 grams
(3½ oz) fresh root ginger, peeled and thinly sliced
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10
dried red chiles
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75 to 90 milliliters
(5 to 6 tablespoons) water
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80 grams
(2¾ oz) jaggery, grated
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2 tablespoons
tamarind paste
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1/4 teaspoon
table salt
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2 teaspoons
white sesame seeds
Directions
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For the Sour & Spicy Potatoes
Put the potato pieces in a pan, cover with water and add 1 teaspoon of salt. Bring to a boil, then cook for 5 to 7 minutes until cooked through. Drain and let them cool for 5 minutes. - Place the potatoes in a bowl with 2 tablespoons of the coriander peanut chutney and mix well. Transfer to a serving bowl and drizzle the yogurt on top. Then sprinkle with a pinch of salt and the chili powder.
- Drizzle the remaining Coriander Peanut Chutney and all the Ginger & Chile Chutney on top, followed by the chaat masala and then the sev. Sprinkle over the pomegranate seeds and serve immediately.
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Coriander Peanut Chutney
Heat a frying pan, add the peanuts and dry-roast over a low heat for 1 to 2 minutes until golden.
Transfer the roasted peanuts to a blender (preferably) or food processor, add all the remaining ingredients, and blitz until smooth. The chutney will keep in an airtight container in the refrigerator for 4 to 5 days. -
Ginger & Chile Chutney
Heat 2 tablespoons of the rapeseed oil in a pan, add the ginger, and cook over a medium to low heat for 5 minutes until it starts to change color. Then add the chiles and cook for a minute.
Transfer the ginger and chile mixture to a blender (preferably) or food processor and blitz, adding enough of the measured water to form a paste.
Return to the pan and add the jaggery, tamarind, and salt. Cook over a medium heat for 2 to 3 minutes, until the jaggery has melted and the mixture starts to bubble up. Pour into a serving bowl.
Make the tadka: Heat the remaining 1 tablespoon oil in a small pan. Add the sesame seeds and cook over a low heat for a minute or until they start to change color, then immediately pour over the chutney. You can serve this warm, but it is much better if left to cool.
The chutney will keep in an airtight container in the refrigerator for up to 2 weeks. You can add a few more drops of water if you prefer the consistency to be a little runnier.
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