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–+ servings
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
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Course Main Course, Snack
Cuisine Indian
Servings 4 people
Calories 275 kcal

Equipment

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!