Best 2 Aloo Chat Mo Recipes

**Aloo Chat: A Tangy and Flavorful Indian Street Food Delight**

Aloo chat is a beloved Indian street food that tantalizes taste buds with its harmonious blend of flavors and textures. This popular dish features crispy fried potato cubes, also known as aloo tikki, immersed in a melange of tangy tamarind sauce, sweet and spicy green chutney, creamy yogurt, and a sprinkling of aromatic spices. Each bite offers a symphony of flavors, ranging from the tanginess of tamarind to the sweetness of chutney, the coolness of yogurt, and the warmth of spices. Aloo chat is often garnished with chopped coriander leaves, sev (fried chickpea noodles), and pomegranate seeds, adding a vibrant pop of color and extra layers of texture. With its irresistible taste and versatility, aloo chat has become a staple of Indian cuisine, enjoyed by people of all ages.

**Variations of Aloo Chat:**

1. **Classic Aloo Chat:** This is the traditional version of aloo chat, made with boiled potatoes, which are then spiced and fried until crispy. It is served with a tangy tamarind sauce, green chutney, yogurt, and a sprinkling of spices.

2. **Aloo Tikki Chaat:** This variation uses aloo tikkis, which are potato patties made with mashed potatoes, spices, and herbs. The tikkis are shallow-fried until golden brown and served with the same toppings as the classic aloo chat.

3. **Dahi Aloo Chaat:** This version features boiled potatoes tossed in a creamy yogurt sauce. It is often served with a sprinkle of chaat masala, cumin powder, and a drizzle of tamarind sauce.

4. **Papdi Chaat:** This variation uses papdi, which are crispy fried flour wafers, instead of potatoes. The papdi is topped with boiled potatoes, chickpeas, yogurt, tamarind sauce, green chutney, and a variety of other toppings.

5. **Fruit Chaat:** This sweet and savory chaat is made with a variety of fruits, such as mango, pineapple, watermelon, and pomegranate. The fruits are tossed in a tangy tamarind sauce, green chutney, and yogurt, and then topped with a sprinkling of spices.

Here are our top 2 tried and tested recipes!

ALOO CHAAT

Aloo chaat image

Enjoy a popular Indian festival snack. These lemony fried potatoes are seasoned with cumin and chaat masala, with green chilli, red onion and pomegranate

Provided by Roopa Gulati

Categories Snack

Time 45m

Yield Serves 4-6

Number Of Ingredients 14

Ingredients

750g potatoes (Maris Piper or King Edward)
1 small red onion, finely diced
30g ginger, peeled and finely grated
2 green chillies, deseeded and finely chopped
1 tsp ground cumin
2 tsp chaat masala
½ tsp Kashmiri chilli powder
½ tsp coarsely ground black peppercorns
1 lemon, juiced
1 litre sunflower oil, for deep frying
2 tbsp coriander relish (see 'goes well with' below)
4 tbsp date and tamarind sauce (see 'goes well with' below)
2 tbsp roughly chopped coriander
3 tbsp pomegranate seeds

Steps:

Peel the potatoes, cut them into 3cm chunks, and rinse under cold running water for 2 mins. Bring a large pan of salted water to the boil, add the potatoes and simmer, uncovered, until tender. Drain and tip the potatoes onto a cooling rack. Leave to cool, then chill them for 30 mins - this will dry the surface.
Mix the onion with the ginger, green chillies, cumin, chaat masala, chilli powder and black pepper. Add the lemon juice and set aside.
Heat the oil in a wok or karahi to 180C, or when a cube of bread browns in 30 seconds. Deep-fry the potatoes in batches until golden, drain on kitchen paper, and season with salt.
Mix the warm potatoes with the onion and chilli mixture. Drizzle with date and tamarind sauce, spoon over the coriander relish, and sprinkle with coriander and pomegranate seeds. Serve straight away.

Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

ALOO CHAAT WITH GREEN CHUTNEY

Aloo Chaat with Green Chutney image

There's almost always an aloo (potato) chaat vendor at the Old Junction train station near Chandni Chowk. I usually hear the sizzle of frying potatoes and catch their earthy aroma before I spot him. This chaat recipe is found throughout most of northern India and also makes an appearance in some eastern and western regions, where the ingredients vary based upon what vegetables are in season; that said, tomatoes, red onions, radishes, and cucumbers are all frequent dance partners. I recommend peeling the potatoes once they're cool enough to handle but still warm enough so the skins will slip off easily, and then frying them up just after peeling to avoid gumminess. I like to use Kashmiri red chile powder in this recipe, but any fiery red chile powder will do. This chaat doesn't keep well and should be eaten before the sev (fried chickpea noodles) get a chance to become soggy.

Provided by Maneet Chauhan

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 25

Ingredients

1/4 cup ghee, store-bought or homemade
2 large russet potatoes, boiled whole, peeled while warm, and cut into 1/2-inch cubes
1/2 teaspoon Kashmiri or other red chile powder
1/2 teaspoon ground toasted cumin
1/2 teaspoon chaat masala, plus more to taste
1 small red onion, finely chopped
Kosher salt
1/4 cup whole-milk yogurt
2 tablespoons Green Chutney, recipe follows
2 tablespoons tamarind chutney, store-bought or homemade
1/4 cup sev, plus more if desired
Pomegranate seeds, for serving
Chopped fresh cilantro, for serving
2 tablespoons chana dal
1/2 teaspoon cumin powder, roasted
1/2 teaspoon Kashmiri chile powder
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1 teaspoon chaat masala
Pinch of hing (asafetida)
1 tablespoon fresh lemon juice, plus extra for serving
1/2 cup tightly packed fresh mint leaves
1 cup tightly packed fresh cilantro leaves and stems
3 garlic cloves, peeled
1 to 3 serrano chiles, seeded3-inch knob fresh ginger, peeled with a spoon and coarsely chopped

Steps:

In a saute pan, heat the ghee over medium heat until hot but not smoking. Add the potatoes and fry until golden brown and just starting to crisp up, 6 to 8 minutes, turning frequently during the cooking process to ensure even coloring. Transfer the potatoes to a large bowl and add the chile powder, cumin, chaat masala, onions, and a pinch of salt. Stir gently until the potatoes are evenly coated with spices.
In a small bowl, whisk together the yogurt, 1 teaspoon water, and salt to taste. Gently stir the green and tamarind chutneys into the potatoes, season with salt, and transfer to a serving platter. Sprinkle with sev, drizzle with the seasoned yogurt, and garnish with pomegranate seeds and cilantro. If desired, season with additional chaat masala and add more sev.
Heat a cast-iron pan over high heat until nearly smoking. Add the dal and toast, swirling the pan occasionally, until the dal takes on a light golden brown color. Immediately transfer the dal to a bowl or onto a plate to prevent it from overtoasting.
In a food processor or blender, combine the toasted dal and the rest of the ingredients and blend until quite smooth (it will still be a little chunky). Add water, 1 tablespoon at a time, to achieve a thick consistency that holds together on a spoon and is not runny. Taste and season with additional salt and lemon juice, according to taste.

Tips for Making Perfect Aloo Chat Mo

Use fresh, firm potatoes for the best texture.
Boil the potatoes until they are just tender, but not mushy.
Allow the potatoes to cool completely before mashing them.
Use a light hand when mashing the potatoes, so that they retain some texture.
Add the spices and herbs to the mashed potatoes to taste.
Serve the aloo chat mo immediately, or store it in the refrigerator for up to 2 days.

Conclusion

Aloo chat mo is a delicious and versatile dish that can be enjoyed as a snack, appetizer, or main course. It is a great way to use up leftover potatoes, and it is also a healthy and affordable meal. With its simple ingredients and easy preparation, aloo chat mo is a must-try for any home cook.