Photograph of the finished Aloo chaat

India · Khoai tây trộn chua ngọt Aloo chaat

Aloo chaat

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Potato Potato 3.1 lb
  • Photograph of Sour tamarind Sour tamarind 4.9 oz
  • Photograph of Palm sugar Palm sugar 3.5 oz
  • Photograph of Chaat masala powder Chaat masala powder 1.1 oz
  • Photograph of Coriander Coriander 4.2 oz
  • Photograph of Fried chickpea flour noodles (sev) Fried chickpea flour noodles (sev) 7.1 oz
  • Photograph of Oil Oil 3 ⅓ cups
  • Photograph of Lime Lime 4
  • Photograph of Onion Onion 1.6
  • Photograph of Red chilli powder Red chilli powder 1.1 oz

Method

  1. 1 Boil the potatoes for 20 minutes, then let them cool completely and cut them into 2 cm cubes.
  2. 2 Let the potatoes cool completely before frying; if they're still hot, the skin won't be crispy and will fall apart in the oil.
  3. 3 Fry the potato blocks in oil at 175 degrees for 5 minutes until the outer layer is crispy.
  4. 4 Simmer tamarind juice with palm sugar for 8 minutes until it thickens into a sweet and sour sauce.
  5. 5 Mix the fried potatoes with tamarind sauce, chaat masala, chili powder, and chopped onion.
  6. 6 Sprinkle with several leaves, cilantro, and squeeze in some lemon juice right before serving to keep the several leaves crisp.

With an appliance

  • Air fryer 35 min

    Replace step 3: spray with oil, then steam in a hot air oven at 200 degrees for 16 minutes, shaking the basket twice to ensure the potato mass is evenly crispy.

Start cooking