Aloo Chaat – Spiced Potato Salad
Crisp potatoes tossed with tangy tamarind, fresh herbs and aromatic spices, served as a vibrant, handheld lunch bowl.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 7
Parboil the potatoes until just tender, then drain and let steam dry for 5 minutes; this helps them crisp later.
-
Step 2 of 7
Heat the oil in a large skillet over medium‑high heat, add cumin and mustard seeds and fry until they pop.
-
Step 3 of 7
Add the potatoes, spreading them in a single layer, and fry, stirring occasionally, until golden and crisp, about 8‑10 minutes.
-
Step 4 of 7
Sprinkle coriander powder, garam masala, red chilli powder, chaat masala and salt; toss to coat the potatoes evenly.
-
Step 5 of 7
Stir in tamarind paste and lemon juice, cooking for another minute until the glaze clings to the pieces.
-
Step 6 of 7
Remove from heat and fold in the diced onion, green chilli, coriander and mint; serve warm in bowls or as a filling for flatbread.
-
Step 7 of 7
Enjoy immediately, garnished with an extra pinch of chaat masala if desired.
Notes from the kitchen
If tamarind paste is unavailable, substitute with 1 tbsp plum sauce mixed with a dash of vinegar. Store leftovers in an airtight container; re‑heat briefly to regain crispness.
Liked this recipe? Get one like it every week.
New recipes, seasonal ideas and kitchen tips in one short e-mail a week.
Reviews
No reviews yet. Be the first to tell us how it went.
