Aloo Chaat, is one of the most popular street foods in the indian subcontinent. It is made with potatoes, sev, chutney and Chaat Masala. It is prepared by frying potatoes in oil but it can also be prepared with boiled potatoes adding fruits along with spices, yogurt and chutney.
- 1kg (2lbs) potatoes, peeled and cubed
- 30ml (2 tbsp) oil
- 4 garlic cloves, peeled and chopped finely
- 2.5cm (1in) fresh ginger, peeled and grated
- 1 green chilli, topped and chopped finely
- 2g (½ tsp) ground cumin
- 2g (½ tsp) chaat masala
- 1g (¼ tsp) salt
- 2g (½ tsp) red chilli powder
- 60g (4 tbsp) nylon sev
- 60g (4 tbsp) green chutney
- 60g (4 tbsp) mango chutney
- 60g (4 tbsp) plain yogurt
- 10g (½ cup) cilantro/coriander leaves, washed and chopped
- ½ pomegranate, arils only
- 8 Starter - 4 Main Course
- Prep: 15 min
- Cooking: 15 min
- Blanch the potato cubes by placing them in a pot full of salted water and bringing it to a boil.
- Once boiling point is reached, drain the potatoes and set to one side to steam dry.
- Add the oil to a large non-stick frying pan and bring a medium temperature.
- Add the garlic, ginger and chilli and fry for 30 seconds.
- Tip in the potato cubes and fry until they turn golden, which takes about 3-5 minutes, stirring constantly.
- Sprinkle the cumin, chaat masala, salt and chilli powder on top of the potatoes and stir.
- Stir for 2 minutes, check that the potatoes are now cooked. If not, continue frying until the desired texture is achieved.
- When potatoes are cooked, remove from heat and tip into a serving bowl.
- Sprinkle with nylon sev, green chutney, mango chutney, yogurt, cilantro and pomegranate.
- Serve immediately. Enjoy!
TIP: The potato cubes should ideally be cut into 2.cm (1in) cubes.
SQ Professional teamed-up with award winner food blog Greedy Gourmet to create this awesome recipe. Click here to find the full recipe and more inspiration.