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    Home » In the Kitchen

    Aloo Chaat: An Indian Street Food Recipe with Free Printable

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    A bowl of Aloo Chaat in front of spices from Diaspora Co. and Chaat cookbook

    "Mughlai cuisine has deep roots in the chaat recipes of Delhi. The royal cuisine of the Indo-Persian empire, which was influenced by Turkish, Iranian, Central Asian, and Pakistani culinary traditions, thrived from the early seventeenth century to the early eighteenth century. Historians still debate what led to the empire's decline, but some speculate it was due to extreme excess. If the rich flavors of the chaat and other recipes they left behind are any indication, I suspect they're right.."

    - Maneet Chauhan

    We're back to share another exciting adventure in the kitchen and today we're talking about aloo chaat, an Indian street food recipe that will have you rethinking your spice collection!

    This inexpensive vegetarian dish is packed with flavor AND easy to make.

    Join us and learn more about cooking with kids.

    If you like making aloo chaat, you should try West African jollof and three sisters stew.

    Contents hide
    1 Family & Kids' Cooking Resources
    2 What is Chaat?
    3 What is Aloo Chaat?
    4 What is Chaat Masala?
    5 Wondering How to Use Chaat Masala?
    6 Aloo Chaat: An Indian Street Food Recipe
    6.1 Ingredients
    6.2 Equipment
    6.3 1. Add Water to a Stock Pot
    6.4 2. Boil the Potatoes
    6.5 3. Chop the Onion
    6.6 4. Peel and Cube the Boiled Potatoes
    6.7 5. Fry the Potatoes in a Pan
    6.8 6. Add Kashmiri Chilli to the Potatoes
    6.9 7. Add the Cumin and Chaat Masala to the Potato Mixture
    6.10 8. Add the Red Onion to the Bowl with the Potato Mixture
    6.11 9. Prepare the Yogurt for Making Aloo Chaat
    6.12 10. Add Tamarind Chutney to the Potato Mixture
    6.13 11. Top Aloo Chaat With Sev, the Yogurt Mixture, and Cilantro
    7 More Geography of India and Asia
    8 Free Aloo Chaat Recipe for Pre-Readers and Up
    8.1 Montessori Continent Boxes
    9 Aloo Chaat: An Indian Street Food Recipe
    9.1 Equipment
    9.2 Ingredients US CustomaryMetric 1x2x3x
    9.3 Instructions
    9.4 Notes
    9.5 Nutrition

    Disclosure of Material Connection: Some of the links in the post are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Amazon links are not affiliate links. You can read my full affiliate disclosure.

    Chaat cookbook and the included map of India

    This aloo chaat recipe comes from Chaat: Recipes from the Kitchens, Markets, and Railways of India by Maneet Chauhan and Jody Eddy.

    I'm really loving the layout of this cookbook. Maneet starts with her memories of traveling through India by train as a child and the rich culinary experiences that came with each stop.

    The cookbook offers a history of trains in India to provide the necessary context before taking you on a journey through each region of the country. In doing so, it demonstrates to readers how India's travel and food cultures are intertwined as well as why Maneet says chaat "tells India's culinary story more adeptly than any other food."

    Learn more about Maneet Chauhan and see more of Maneet's recipes.

    Cover of Chaat: Recipes from the Kitchens, Markets, and Railways of India

    Family & Kids' Cooking Resources

    Beautiful and diverse cooking resources for you!

    Shop Now

    You can also stop by our shop to see more Family & Kids' Cooking Resources.

    What is Chaat?

    As Maneet shares in Chaat: Recipes from the Kitchens, Markets, and Railways of India:

    "Chaat are typically snacks or small meals that are tangy and sweet, fiery and crunchy, savory and sour all in one topsy-turvy bite. Some iconic chaat include Bhel Puri, Puchkas, and Aloo Chaat. In much the same way that Indians have mastered other aspects of their cuisine, chaat embody the perfect balance of texture, aroma, and color. Chaat often include a main element, such as idli or puffed rice (as in bhel puri), that is served with a variety of other ingredients such as chutneys, yogurt, and chaat masala, resulting in layered flavors, textures, colors, and aromas."

    - Maneet Chauhan

    Chaat comes from the Hindi word "chaatna", meaning to lick, and I would say it's appropriately named.

    What is Aloo Chaat?

    When describing aloo chaat, Maneet states:

    "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."

    - Maneet Chauhan

    What is Chaat Masala?

    According to Chaat: Recipes from the Kitchens, Markets, and Railways of India, chaat masala is:

    "an Indian spice blend essential in many chaat recipes that contain black salt (which adds a sulfurous , hard-boiled-egg flavor and aroma) as well as other ingredients such as cumin, ajwain, coriander, tamarind powder, red chile powder, and fennel."

    Wondering How to Use Chaat Masala?

    The chaat masala we're enjoying comes from Diaspora Co. and as they describe it:

    "12 single-origin, freshly-harvested spices create a perfect balance of salty, sour, and umami flavors. Sprinkle yours on top of cut fruit, use it to rim a cocktail glass, stir it into your yogurt or seltzer, or add it to your favorite sweet and savory snacks!"

    - Diaspora Co.

    This chaat masala tastes and smells so good, we're looking forward to trying it on everything!

    A bowl of Aloo Chaat next to Chaat cookbook, Diaspora Co. spices, and a spice spoon

    Aloo Chaat: An Indian Street Food Recipe

    This aloo chaat recipe is easy to make and fun for the whole family. The best part is you can customize each flavor-packed bowl to suit individual preferences.

    ingredients and labels for making aloo chaat

    Ingredients

    • ghee
    • russet potatoes
    • Kashmiri chilli - Diaspora Co. describes these chillies as "Acidic and savoury with notes of prune, pineapple, citrus, and soy sauce, these pack a real punch!" You can also substitute any red chile powder
    • cumin
    • chaat masala - this delightful blend includes cumin, coriander, & fennel, and it smells amazing
    • red onion
    • whole-milk yogurt
    • kosher salt - we like this kosher pink Himalayan salt
    • tamarind chutney - you can make your own or purchase this sweet and tangy ingredient
    • sev
    • cilantro

    Equipment

    • stock pot with pasta insert
    • peeler
    • butcher block or cutting board
    • prep bowls
    • child-friendly knife
    • masala dabba with spice spoons
    • measuring spoons

    Our kids love the tamarind chutney and sev so they add a little extra of those to their bowls.

    The cookbook also calls for green chutney. If you have some, you can add a couple of tablespoons of that and some pomegranate seeds as well.

    kids standing in a learning tower at the stove and holding potatoes

    1. Add Water to a Stock Pot

    Wash your hands with soap and water. Rinse the vegetables. Grab a stock pot (with a pasta insert if you have one) or another large pot and fill it halfway with water. Place the pot on the stove and turn the stove on medium-high.

    Do your kids get this excited about potatoes?

    Made In stock pot with pasta insert on a farmhouse stove

    We like using this stock pot as our kids can just lift out the insert when they want to check on or remove items. A fine mesh strainer will also work.

    kids standing in a learning tower at the stove.  One child is putting a potato in a stock pot

    2. Boil the Potatoes

    We boiled the potatoes whole for 15 minutes. Our kids intermittently check the potatoes by stabbing them with a fork until they are soft and easy to puncture.

    Don't be surprised if your kids think boiling and stabbing potatoes is one of the highlights of making this dish. You heard it here first.

    sliced red onion on a butcher block

    3. Chop the Onion

    I sliced this onion a bit before our kids took over with their knives, mostly to minimize the opportunity for watery eyes.

    Set the onions aside and wash your hands.

    child reading recipe from Chaat cookbook
    kids standing at the stove in a learning tower with their hands extended over a stock pot

    Our youngest daughter is interested in heat and temperature in general right now. The kids enjoyed feeling the steam and talking about which parts of the stock pot are hot to the touch.

    2 kids in a learning tower looking at Chaat cookbook

    While you're waiting for the potatoes to be ready, it's an excellent opportunity to explore the cookbook further. I can tell you there's plenty of interest in the tamarind chutney recipe now that we've been enjoying this aloo chaat.

    kids in a learning tower looking at Chaat cookbook
    closeup of a child cutting a boiled potato

    4. Peel and Cube the Boiled Potatoes

    Once the potatoes have finished boiling, you can turn off the stove, remove the potatoes from the pot and let them cool a bit. While they're still warm, peel the skins using a peeler.

    After peeling the potatoes, immediately cut them into coins or rounds and then cut them into cubes. This will ensure they're prepped before they have a chance to get gummy.

    child pouring a bowl of cubed potato into a cast iron skillet

    5. Fry the Potatoes in a Pan

    Heat up your pan on medium heat. Add the ghee. Once the ghee is hot, add the cubed potatoes to the pan. Fry the potatoes for 6 - 8 minutes, turning frequently while they cook, until golden brown.

    When the potatoes are finished, place them in a large bowl. Don't forget to turn off the stove. I would say our potatoes were lightly browned on this day. We were hungry and ready to dig in.

    open jars of Diaspora Co. chaat masala and Kashmiri chilli with spice spoons inside. In the background is a masala dabba with additional spices

    6. Add Kashmiri Chilli to the Potatoes

    You can use a measuring spoon to measure the Kashmiri chilli needed for the recipe and add it to the bowl with the potatoes.

    Our kids love these perfectly-sized spice spoons and got creative with their estimations. Sometimes it's fun to put the measuring spoon down and follow your instincts.

    closeup of chaat masala in a spice spoon over a bowl of aloo chaat ingredients

    7. Add the Cumin and Chaat Masala to the Potato Mixture

    closeup of a child pouring a bowl of red onion into a bowl of ingredients

    8. Add the Red Onion to the Bowl with the Potato Mixture

    Give it a stir. If your kids aren't fans of red onion, you can scale back the amount of onion you add here and keep the rest separate for anyone who enjoys it.

    a measuring spoon with pink himalayan salt over a bowl with yogurt

    9. Prepare the Yogurt for Making Aloo Chaat

    Add the yogurt, water, and salt as desired to a small bowl and whisk to combine.

    a bowl of aloo chaat ingredients next to a spoonful of tamarind chutney

    10. Add Tamarind Chutney to the Potato Mixture

    You can use a measuring spoon to add the correct amount of tamarind chutney to the potato mixture. After tasting it, our kids were all about the chutney.

    If you have green chutney, you can add that here.

    four kids standing in a learning tower in the kitchen
    closeup of aloo chaat next to Diaspora Co. spices and a spice spoon

    11. Top Aloo Chaat With Sev, the Yogurt Mixture, and Cilantro

    Add some of the potato mixture to a clean bowl. Top with sev, the yogurt mixture, and some fresh cilantro. If you have pomegranate seeds, go for it.

    You can build your bowl to your liking. Enjoy!

    four kids standing in a learning tower in the kitchen

    Four kids, one learning tower, and one exciting dish.

    Waseca Biomes Asia Biome Mat with feature cards and labels

    More Geography of India and Asia

    Want to extend the learning with activities that explore the physical geography of India and other parts of Asia? This Asia Biome Mat teaches kids about biomes, mountains, rivers, deserts, and more.

    It includes feature cards with labels and multi-level command cards. There's also a control map included, making this an excellent set of materials for independent learning and self-directed research.

    Save $15 on your first Waseca Biomes purchase.

    ingredients list and recipe instruction cards for making aloo chaat

    Free Aloo Chaat Recipe for Pre-Readers and Up

    Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.

    The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for Asia.

    Treasures From Jennifer Continent Boxes and Schleich penguin, blue whale, leopard seal, and orca

    Montessori Continent Boxes

    Explore every continent with these solid maple hardwood boxes.

    Shop Now
    Aloo Chaat and Diaspora Co. spices next to a spice spoon and a masala dabba

    Aloo Chaat: An Indian Street Food Recipe

    Kristin
    This aloo chaat recipe will leave your family wanting more chaat masala and Indian street food recipes to make with it. Grab your free kid-friendly recipe with pics and learn more about this flavor-packed dish.
    5 from 1 vote
    Pin Recipe Print Recipe
    Prevent your screen from going dark
    Prep Time 35 mins
    Cook Time 25 mins
    Total Time 1 hr
    Course Main Course, Snack
    Cuisine Indian
    Servings 4 people
    Calories 275 kcal

    Equipment

    • Stock Pot with Pasta Insert
    • Peeler
    • Butcher Block
    • Prep Bowls
    • Child-Friendly Knife
    • Measuring Spoons
    • Masala Dabba with Spice Spoons
    • Whisk
    • Measuring Cup
    • Chaat Cookbook

    Ingredients 
     

    • 3 tablespoon ghee
    • 2 russet potatoes large
    • ½ teaspoon Kashmiri chilli or other red chile powder
    • ½ teaspoon cumin
    • ½ teaspoon chaat masala
    • 1 red onion small
    • ¼ cup whole-milk yogurt
    • 2 tablespoon tamarind chutney
    • ¼ cup sev
    • salt to taste
    • cilantro for serving

    Instructions 

    • Wash your hands with soap and water. Rinse the vegetables. Grab a stock pot (with a pasta insert if you have one) or another large pot and fill it halfway with water. Place the pot on the stove and turn the stove on medium-high.
    • Boil the potatoes whole for 15 minutes. You can periodically check the potatoes by stabbing them with a fork until they are soft and easy to puncture.
    • Chop the onions using a kid-friendly knife as needed. Set the onions aside and wash your hands.
    • Once the potatoes have finished boiling, you can turn off the stove, remove the potatoes from the pot and let them cool a bit. While they're still warm, peel the skins using a peeler. After peeling the potatoes, immediately cut them into coins or rounds and then cut them into cubes. This will ensure they're prepped before they have a chance to get gummy.
    • Heat up your pan on medium heat. Add the ghee. Once the ghee is hot, add the cubed potatoes to the pan. Fry the potatoes for 6 - 8 minutes, turning frequently while they cook, until golden brown. When the potatoes are finished, place them in a large bowl. Don't forget to turn off the stove.
    • You can use a measuring spoon or the masala dabba spice spoons to measure or estimate the Kashmiri chilli needed for the recipe. Add it to the bowl with the potatoes.
    • Add the cumin and chaat masala to the potato mixture.
    • Add the red onion to the bowl with the potato mixture. Give it a stir.
    • Add the yogurt, water, and salt as desired to a small bowl and whisk to combine.
    • Use a measuring spoon to add the correct amount of tamarind chutney to the potato mixture. If you have green chutney, you can add the same amount of that as well.
    • Add some of the potato mixture to a clean bowl. Top with sev, the yogurt mixture, and some fresh cilantro. If you have pomegranate seeds, go for it. Enjoy!

    Notes

    • The same amount of another red chile powder can be substituted for Kashmiri chilli
    • Feel free to adjust the amount of each item to suit your preferences
    • This aloo chaat recipe does not keep well and should be eaten before the sev get soggy
    • Never leave cooking food unattended
    • Always have good ventilation when using a gas stove
    • See more guidelines at USDA.gov
    • Full Lesson Info and Pictures at:  https://happyhomeschooladventures.com/aloo-chaat

    Nutrition

    Calories: 275kcalCarbohydrates: 37gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 31mgSodium: 264mgPotassium: 813mgFiber: 7gSugar: 8gVitamin A: 4478IUVitamin C: 9mgCalcium: 93mgIron: 4mg

    Estimated nutrition information is provided as a courtesy and is not guaranteed.

    Tried this recipe?Let us know how it was!

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