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Easy aloo chaat

A bowl of aloo chaat

Easy aloo chaat

Name: Easy aloo chaat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Indian
Ingredients: 750g potatoes (Maris Piper or King Edward); 1 small red onion finely diced; 30g ginger peeled and finely grated; 2 green chillies deseeded and finely chopped; 1 tsp ground cumin; 2 tsp chaat masala; ½ tsp Kashmiri chilli powder; ½ tsp coarsely ground black peppercorns; 1 lemon juiced; 1 l sunflower oil for deep-frying; 4 tbsp date and tamarind sauce (use shop-bought, or try our recipe below); 2 tbsp coriander relish (use shop-bought or try our recipe below); 2 tbsp roughly chopped coriander; 3 tbsp pomegranate seeds

Roopa Gulati

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Serves 4 - 6

Easy

Prep: 15 mins

Cook: 30 mins

plus cooling and at least 30 mins chilling

A star rating of 5 out of 5.2 ratingsRate

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Enjoy this moreish potato-based side dish to accompany an Indian feast. Scatter colourful coriander leaves and pomegranate seeds to serve

Dairy-free

Egg-free

Gluten-free

Vegan

Vegetarian

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Date & tamarind sauce (sonth)

A star rating of 0 out of 5.0 ratings

Coriander relish

A star rating of 5 out of 5.1 rating

Saag aloo

A star rating of 4.4 out of 5.163 ratings

Ingredients

Nutrition

Units:

MetricUS

750g potatoes

(Maris Piper or King Edward)
1 small red onion

finely diced
30g ginger

peeled and finely grated
2 green chillies

deseeded and finely chopped
1 tsp ground cumin
2 tsp chaat masala
½ tsp Kashmiri chilli powder
½ tsp coarsely ground black peppercorns
1 lemon

juiced
1 l sunflower oil

for deep-frying
4 tbsp date and tamarind sauce

(use shop-bought, or try our recipe below)
2 tbsp coriander relish

(use shop-bought or try our recipe below)
2 tbsp roughly chopped coriander
3 tbsp pomegranate seeds

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Nutrition: Per serving (6)

kcal233
fat11g
saturates1g
carbs30g
sugars10g
fibre3g
protein3g
salt0.3g

Method

step 1

Peel the potatoes, cut into 3cm chunks and rinse under cold running water for 2 mins. Bring a large pan of salted water to the boil, add the potatoes and simmer, uncovered for 5-10 mins until tender. Drain and tip onto a cooling rack. Leave to cool, then chill for 30 mins to dry the surface.
step 2

Mix the onion with the ginger, spices and lemon juice. Set aside.
step 3

Heat the oil in a wok or karahi to 180C, or when a cube of bread browns in 30 seconds. Batch fry the potatoes until golden, drain on kitchen paper and season with salt.
step 4

Mix the potatoes with the dressed onions, drizzle with the date and tamarind sauce and coriander relish, and sprinkle with the coriander and pomegranate seeds. Serve straightaway.

Recipe from Good Food magazine, October 2022

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A star rating of 5 out of 5.2 ratings

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