In search of Aloo Chaat

Aloo Chaat is a dish made of diced potatoes spiced with chilli, cumin, chaat masala, chutney and coriander. One of the most common forms of chaat available in the streets of Delhi, this snack is prepared at home with equal fervor.

1. Hot Aloo Chaat:


3 medium sized potatoes, washed and peeled

1/2 a teaspoon of chilli powder

1 teaspoon of cumin powder

1 teaspoon of chaat masala lemon juice

1 tomato, washed and diced 1 medium sized onion, washed and diced

Tamarind and mango chutney, or preferred chutney

Chopped parsley leaves for garnish

Salt and pepper, to taste


Dice the potatoes into small cubes and deep fry these, until they are golden brown in colour. If you are fat conscious, in place of fried potato pieces you can also use fresh potato pieces.

Place the fried potatoes, diced tomatoes and onion in a bowl and toss with the red chilli powder, salt and pepper, cumin powder and chaat masala.

Add chutneys and lemon juice according to taste and coat evenly and garnish with parsley leaves.


Though, Aloo Chaat is often served as a stand-alone snack, it can also be offered with Indian flat breads like chapati or naan or plain white rice on the side.

In the case of chutneys, mango and tamarind are the most common ones used to spice up the chaat, but several others can also be explored, like mint, cucumber, aubergine and orange!

The snack can be garnished with almost anything! Diced bell peppers, mint leaves, pomegranate seeds, cooked chickpeas or even shredded coconut.

2.Cold Aloo Chaat


4 large potatoes.

2 Large onions.

4 Tablespoons Chopped Ginger.

Half Tablespoon, Garlic paste.

Half cup chopped coriander leaves.

Two large tomatoes.

4 green chilies.

2 Tbs fresh lemon juice (for garnishing)


1 tea spoon salt.

1 tea spoon black pepper.

One forth teaspoon red chili.

1 table spoon Coriander powder.

1 table spoon anardana powder.

1 table spoon roasted jeera powder.

1 table spoon amchoor powder.


Boil and peel potatoes, and dice them into small cubes. Let the cool. Finely chop onions and tomatoes.

Mix them well in a shallow dish by hand. Put masala, prepared previously by mixing masala ingredients, and mix again thoroughly.

Mix half of chopped ginger, coriander leaves and green chilies.

Set the mixture in a tray, and use the rest of chopped ginger, coriander leaves and green chilies as garnish. Pour lemon juice all over.


2 Responses to In search of Aloo Chaat

  1. Chacha says:

    For all the spices that it boasts off, Aloo Chaat in more ways than one is still a blank canvaas. It leaves all the room for you to execise your imagination and awareness alike. By subtle variations and a sleight of the hand it can be made ‘continental’ smooth or ‘Mexican’ hot. Once divest of certain ingredients it serves as the literal ‘break -fast’ after certain fasting rituals held in very high esteem by the major Indian community ! It can be an all indulgence affair of crispy golden aloos deep fried in ‘desi ghee’ for good measure or it can be an essential part of weight watchers meal by substituting the same with boiled potatoes. It can be chunky or mashed to suit the texture of all pallates, young or old. As far as garnishings are concerned anything goes ! If its a foodies addiction, it also offers interesting options to doting mothers to camouflage the much needed veggies in a perfect garb to the otherwise choosy generation next ! Aloo Chaat is even more of Khaas baat !

  2. shikha says:

    ths is smthng mouth watering n yummiest blog i hve evr come across, keep up d gud work, so tht v indians can relish thze dishes untill v can rule d world wd these yummmmy food…all the very best

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