Aloo Chaat
Crispy fried potato cubes tossed with tangy tamarind chutney, cooling yogurt, and aromatic spices. A vibrant Indian street food snack that's crunchy, savory, and perfectly balanced.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 8g
Ingredients
- 1 lb waxy potatoes (such as red or fingerling)
- 2 cups vegetable oil for frying
- ½ cup plain yogurt
- 3 tbsp tamarind paste
- ½ tsp cumin seeds
- ¼ tsp red chili powder
Instructions
- 1
Wash the potatoes under cold running water and pat them completely dry with a kitchen towel — this prevents oil splatter when frying.
- 2
Cut each potato into 3/4-inch cubes by first cutting lengthwise into thick slabs, then cutting those slabs into sticks, then cutting crosswise to create small cubes.
- 3
In a small bowl, stir together the yogurt, tamarind paste, cumin seeds, red chili powder, and 1/4 teaspoon of salt until completely smooth and combined.
- 4
Pour 2 cups of vegetable oil into a deep heavy-bottomed pot or deep skillet, then heat over medium-high heat until the oil shimmers and a single potato cube dropped in immediately sizzles and floats upward, about 8–10 minutes.
- 5
Carefully add half the potato cubes to the hot oil, one piece at a time, spreading them in a single layer — they should sizzle loudly when they hit the oil.
- 6
Fry these cubes for 8–10 minutes, stirring gently once every 2 minutes with a slotted spoon, until they turn golden-brown like caramelized toast and feel crispy when you tap one against the pot side.
- 7
Use a slotted spoon to lift the fried potatoes out of the oil and place them on a plate lined with paper towels to drain.
- 8
Repeat steps 5–7 with the remaining raw potato cubes, letting the oil return to a shimmer between batches.
- 9
Transfer all the fried potato cubes to a serving bowl.
- 10
Pour the tamarind-yogurt mixture over the potatoes and gently toss with a large spoon until every cube is lightly coated, about 30 seconds.
- 11
Divide the chaat between two bowls and serve immediately while the potatoes are still warm and crispy.
Tools you’ll need
- sharp chef's knife
- cutting board
- small mixing bowl
- deep heavy-bottomed pot or deep skillet
- slotted spoon
- paper towels
- large serving bowl
- large spoon for tossing
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