- Rinse 3 medium sized potatoes (250 grams) in fresh water and then peel them. Chop the potatoes in small bite sized cubes.
- Heat 4 tablespoons of oil in a frying pan or kadai on a medium heat. Add the potato cubes for frying. Use any neutral flavored with a high smoke point for frying.
- Mix with the oil and begin to fry them. Remember to fry at medium heat.
- When one side becomes golden, turn the potatoes over and fry them on the other side. Keep on turning the potatoes at intervals using a slotted spoon until they are fried evenly.
- Fry until the potatoes are crispy and golden. Make sure the potato cubes are not raw or half-cooked on the inside.
- Once the potatoes are tender, crisp and golden then remove them with a slotted spoon draining as much oil in the pan as possible.
7.Place fried potato cubes on kitchen paper towels to absorb extra oil. Then, fry the second batch of potatoes if you have used a small or medium-sized wok or pan.
8.When the potatoes are still hot take all of them in a mixing bowl.
9.Then add the following ground spice powders:
- ¼ teaspoon of black pepper powder
- ½ teaspoon of Kashmiri red chili powder or sweet paprika
- ½ teaspoon of roasted cumin powder
- ½ teaspoon of dry mango powder (amchur powder)
- ½ teaspoon of chaat masala powder
- black salt or pink salt or regular white salt to taste
Tip: Feel free to adjust the spice powders to your taste.
10. Next, add 1 tablespoon of finely chopped mint leaves and 2 tablespoons of finely chopped coriander leaves (cilantro).
11.Toss and mix well.
12.Then add 1 tablespoon of sweet tamarind chutney. Add less or more to suit your taste. At this step you can add coriander chutney or green chutney if you want.
13.Sprinkle 1 to 2 teaspoons of lemon juice for some tang.
14. Toss and mix everything very well. The chutney, spice powders and lemon juice should coat the fried potatoes evenly. Taste the potatoes and adjust the seasoning to your taste.
15.Add chaat to a serving bowl and serve aloo chaat garnish with pomegranate arils or sev (fried gram flour vermicelli) and serve as an evening snack or starter.
If garnishing or topping with sev then serve immediately or else they will soften and you won’t get that crunchy texture of the sev.
