Aloo Chaat (Pakistani Potato Snack) is a popular Pakistani street food that takes only 45 minutes to prepare. Spiced potatoes are layered with a yogurt sauce, pickled onions, 2 chutneys, crunchy topping, and pomegranate seeds. The result is an unforgettable explosion of flavors and textures.
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The original Chaat recipe was first created in the late 17th century by chefs in the court of emperor Shah Jahan. According to an article in thebetterindia.com, the chief cook typically got input from the Court Physician when creating delicacies for the King.
The chief physician at that time recommended a diet of spicy fried snacks and yogurt to counter the effects of the alkaline water of the Yamuna River. Chaat was born, and today, this concoction has countless varieties.
Here are a few other chaat recipes for you to try: fruit chaat, aloo chana chaat with yogurt, easy-baked taco chaat cups, dahi bhalla, and my sweet corn masala chaat recipe.
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Why you'll love this recipe
- Quick and easy recipe - The only cooking involved in this aloo chaat recipe is boiling the potatoes. Everything else can be prepped in advance. This makes it very simple to plate the final dish at the time of serving.
- Perfect meal, appetizer, or snack - I love this aloo chaat for lunch, as a late afternoon snack, or as an appetizer.
- Addictive and healthy snack - This aloo chaat is addictive, once you try it you won't be able to stop eating it. Luckily, it's a healthy meal or snack option so you can enjoy it guilt-free.
- Great vegetarian option - This recipe is a great option for a vegetarian menu.
Ingredient notes
- Potatoes - I use red or yellow potatoes for my aloo chaat. They have less starch, so they don't turn into a mash when tossed with the spices.
- Pickled onions - I like to use pickled onions versus regular ones as they add another layer of flavor. I always have a batch in my fridge to use, but a storebought brand works just as well.
- Yogurt - Plain full-fat yogurt, mixed with some sugar and chaat masala makes the perfect sweet and spicy topping for this aloo chaat.
- Sev - This is a traditional South Asian crispy snack made of spiced, deep-fried strands of gram flour. It adds much-needed texture to the snack.
- Pomegranate seeds - Fresh pomegranate seeds add juiciness, flavor, and a pop of beautiful color to the final plated aloo chaat.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Substitutions & variations
- Fry the potatoes - There is a Dilli-style version of aloo chaat in which the potatoes are boiled and then fried. I stick to the healthier boiled potatoes, but this makes a nice option once in a while.
- Make a vegan version - For a vegan version of this recipe, use a non-dairy yogurt, like coconut or cashew.
- Add a different crunchy topping - Any crispy Indian snack, or even some crushed spicy chips will do in place of the sev.
- Mix in some protein - Add in some protein in the form of chickpeas for a heartier version of this aloo chaat.
- Add different fruits and vegetables - Change it up with some tomatoes, diced mangoes, and even grapes for a slightly different flavor profile.
Step-by-step instructions
First step - Boiled, sliced, and spiced potatoes create the carb base for this aloo chaat.
Second step - Plain, full-fat yogurt, is whipped into a sauce flavored with sugar and chaat masala and drizzled on top of the potatoes.
Third step - Purple pickled onions create the next layer.
Fourth step - A drizzle of tamarind dipping sauce is next.
Fifth step - The cilantro mint chutney adds another beautiful layer.
Sixth step - Topped with some crunchy sev, the aloo chaat is almost ready.
Seventh Step - Pomegranate seeds sprinkled on top add the perfect finish!
Expert Tips
- Prep the potatoes a day ahead of time - for convenience. The potatoes must be at room temperature or colder for this recipe.
- The pickled onions - it's best to slice and marinate them in the vinegar and sugar mixture overnight. If for some reason this is not possible then you must try and marinate them for at least 4 hours.
- Pre-made Chutneys - If you are in a hurry your closest Pakistani or Indian store is likely to have pre-made bottled chutneys for you to use.
Recipe FAQS
"Chaat" is derived from the Urdu word "chaatna", which means licking one's fingers. Chaat is a snack that is popular in South Asia and the name implies that it's finger-licking good. Most varieties of chaat have a protein, paired with a carb for the base, followed by fruit, vegetables, chutneys, spices, and often a crunchy topping.
Chaat is sweet, sour, spicy, tangy in taste, and soft, juicy, and crunchy in texture.
Store any leftover chaat in an airtight container in the fridge for up to a day. Keeping it longer makes it soggy. If you think you'll be eating it over a few days, store all the components separately and then just mix yourself a plate at the time you want to eat it.
Other street food recipes you may like
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!
Aloo Chaat (Pakistani Potato Snack)
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Ingredients
- 4 whole baby red potatoes
- ½ teaspoon salt
- ½ teaspoon red chilli powder
- ½ cup pickled red onion (see notes)
- 1 cup yogurt sauce
- ? cup sev (see notes)
- ¼ cup tamarind chutney (see notes)
- ¼ cup green chutney
- 1 cup pomegranate seeds (see notes)
Yogurt Sauce
- 1 cup plain full fat yogurt (see notes)
- ¼ cup sugar
- 1 tablespoon chaat masala
Pickled Red Onion
- ½ red onion
- ½ cup white distilled vinegar
- 2 tablespoon sugar
Green Chutney
- 2 cups cilantro (see notes)
- 5 cloves garlic
- ½ inch piece of ginger
- 1 serrano pepper
- 1 lime juiced (see notes)
- ½ teaspoon salt
- ½ teaspoon cumin powder
- ½ teaspoon amchur powder
- ½ teaspoon sugar
Instructions
- Boil, peel and slice the potatoes in thin rounds.
- Mix the salt and red chili powder and sprinkle on the potatoes.
- Layer the seasoned potatoes on a platter in a single layer.
- Pour the yogurt sauce over the potatoes.
- Drain some pickled onions and add them in a layer over the yogurt.
- Drizzle some of the tamarind chutney next.
- Then add small dollops of the green chutney.
- Sprinkle some sev on top.
- Garnish with the pomegranate seeds and enjoy.
Yogurt Sauce
- Beat the yogurt with a fork till you have a smooth creamy mixture. (see notes)
- Mix in the salt and chaat masala and mix some more.
Pickled Red Onion
- Add the vinegar and sugar to a sterilized jar and stir till the sugar dissolves.
- Add thinly sliced red onions, seal and refrigerate overnight before using.
Green Chutney
- Add all of the ingredients to a blender or food processor and grind until you have a smooth chutney.
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