Chatpata Aloo ChaatVeg
Satisfy your cravings with this quick and delicious Aloo Chaat, a beloved Indian street food snack. This recipe features crispy, golden-fried potato cubes tossed in a medley of aromatic spices, tangy date-tamarind chutney, and fresh mint chutney. Topped with crunchy sev, fresh pomegranate seeds, and onions, this chatpata treat offers the perfect balance of spicy, sweet, and tangy flavors. It is an easy, irresistible snack that is sure to be a hit with everyone!
Ingredients
3 small Potato (cubed)
3 tbsp Oil
1 tsp Cumin Powder
1 tsp Kashmiri Red Chilli Powder
1 tsp Chaat Masala
1 tsp Tamarind Chutney
1 tsp Coriander & Mint Chutney
10 nos. Pitted Dates (chopped)
1 cup Tamarind Puree
1 tsp Red Chilli Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Black Salt
1 tsp Ginger Powder
to taste Salt
2 tsp Jaggery (Powdered)
as needed Water
2 nos. Green Chilli
A small piece Ginger
1 cup Coriander Leaves (chopped)
1 cup Mint Leaves
1 no. Lemon Juice
as needed Onion (chopped)
as needed Tomato (chopped)
For garnishing Sev (Nylon)
For garnishing Pomegranate Seeds
Instructions
Step 1— Prepare the Potatoes
1
Cut the potatoes into small, uniform cubes.
2
Heat 3 tablespoons of oil in a pan and shallow fry the potato cubes until they turn golden brown and crispy.
3
Drain the excess oil and set the potatoes aside.
Step 2— Season the Potatoes
1
In a pan, add the fried potatoes along with cumin powder, Kashmiri red chili powder, chaat masala, 1 teaspoon of tamarind chutney, and 1 teaspoon of mint chutney.
2
Toss and roast everything together for about 2 minutes so the flavors coat the potatoes well. Turn off the stove.
Step 3— Prepare the Date & Tamarind Chutney
1
Boil chopped pitted dates in water until they are soft.
2
Add the tamarind puree, red chili powder, cumin powder, coriander powder, black salt, dry ginger powder, salt, and powdered jaggery.
3
Cook on a low flame for about 5 minutes, adding a little water if needed.
4
Let the mixture cool, then grind it into a smooth paste.
Step 4— Prepare the Mint Chutney
1
Combine green chilies, a small piece of ginger, coriander leaves, and mint leaves in a blender.
2
Add lemon juice, salt, and a tablespoon of water.
3
Blend until you achieve a smooth, vibrant green chutney.
Step 5— Assembly
1
Layer the seasoned fried potatoes onto a serving plate.
2
Top with chopped onions and tomatoes.
3
Drizzle with additional mint chutney and date-tamarind chutney.
4
Sprinkle a little extra red chili powder and chaat masala to taste.
5
Finally, garnish with crunchy sev, fresh coriander leaves, and pomegranate seeds for a burst of sweetness and color.
Nutrition Facts
2 servings per recipe
