Aloo Chaat
Excerpted from Chaat
Yield:
4
Servings
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.
Chaat by Maneet Chauhan and Jody Eddy
Explore the bold flavors, regional dishes, and stunning scenery of India with Chopped judge and James Beard Award-winning chef Maneet Chauhan.
Hardcover
- 3 tablespoons 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
- ½ teaspoon chaat masala, plus more to taste
- 1 small red onion, finely chopped
- 1/4 cup whole-milk yogurt
- Kosher salt
- 2 tablespoons
- Green Chutney
- 2 tablespoons tamarind chutney, store-bought or home made
- 1/4 cup sev, plus more if desired
- Pomegranate seeds, for serving
- Cilantro leaves, for serving
- In a sauté 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 to ensure even coloring. Transfer the potatoes to a large bowl and add the chile powder, cumin, chaat masala, and onion. Stir gently until the potatoes are evenly coated with the spices.
- In a small bowl, whisk together the yogurt, 1 teaspoon water, and salt to taste. Gently stir the green chutney and tamarind chutney 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.
Jody Eddy’s writing has been published in Food & Wine, Travel + Leisure, the Wall Street Journal, and elsewhere. She was the editor of Art Culinaire, has cooked at the Fat Duck and Jean-Georges, and lives in northern Spain.
