Aloo Chaat (Pakistani Potato Snack)
Aloo Chaat (Pakistani Potato Snack) is prepared by layering spiced boiled potatoes, yogurt, chutney, onion, sev, and pomegranate seeds.
Servings: 4 servings
Calories: 255kcal
Ingredients
- 4 whole baby red potatoes
- ½ tsp salt
- ½ tsp 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 tbsp chaat masala
Pickled Red Onion
- ½ red onion
- ½ cup white distilled vinegar
- 2 tbsp 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 tsp salt
- ½ tsp cumin powder
- ½ tsp amchur powder
- ½ tsp 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.
Notes
Pickled red onion - I usually have a batch in my fridge at all times and love the taste of these versus plain fresh onions. You can find pickled onions in most grocery stores if you don't want to make your own or stick to freshly sliced onions if that's easier.
Yogurt sauce - The yogurt sauce should have a pouring consistency and plain full-fat yogurt has the perfect consistency for this. If you find that you need to thin the yogurt a little after you've beaten it, just add a tablespoon or two of plain milk.
Tamarind chutney - You can make your batch of tamarind dipping sauce for this recipe or use a store-bought tamarind sauce.
Sev - This is available at all South Asian stores and on Amazon. However, you can use any savory crunchy snack in place of this. Spicy chili chips would work great as an example.
Cilantro - Make the chutney with 2 packed cups of cilantro for ideal results.
Lime juice - Usually, the juice of 1 lime is sufficient liquid for the chutney. If you feel you need more, feel free to add some. Make sure to adjust the spices accordingly, so the taste is balanced.
Pomegranate seeds - While these look beautiful and add the perfect taste to the chaat, they are not always available. I have used both mangoes and grapes in the past in my chaat recipes and they both taste wonderful.
Nutrition
Serving: 1g | Calories: 255kcal | Carbohydrates: 46g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 880mg | Potassium: 480mg | Fiber: 4g | Sugar: 35g | Vitamin A: 1113IU | Vitamin C: 19mg | Calcium: 189mg | Iron: 1mg