How to make Delhi style Aloo Chaat

Crispy deep-fried potatoes layered with spices, lemon juice, tamarind chutney, and pomegranate pearls. This is the most scrumptious and tasty chaat you will ever attempt.

aloo chaat

Deli design aloo chaat

Crispy deep fried potatoes layered with chaat masala, mango powder, chilli powder. Sprinkled with lemon juice, coriander and mint leaves and an excellent generous quantity of tamarind chutney and lastly topped with some pomegranate pearls, This is what we call DELHI DESIGN ALOO CHAAT.

Active Ingredients Required for Aloo Chaat

  • Potatoes: Usually medium-sized salad potatoes make the very best potato chaat.
  • Spices: Chaat masala, salt, mango powder, and red chili powder.
  • Lemon: To include tanginess
  • Oil:  For deep frying. I usually utilize sunflower oil for deep frying.
  • Coriander and Mint leave: Includes some revitalizing tastes.
  • Pomegranate: Includes juciness.
  • Tamarind Chutney: To stabilize the tastes.

How to make Delhi design Aloo Chaat

Heat a pan or tava and dry roast cumin seeds. As soon as cooled, make a powder in mortar and pestle.

Heat oil for deep frying in a wok. Location potato cubes and fry on high heat for 5-7 minutes or till light golden in color. Drain pipes from oil, keeping the high flame of range fry these potatoes as soon as again till golden from both sides.

Drain on a paper towel. Take fried potatoes in a bowl. Include green chili, spices, salt, and roasted cumin powder. Mix well Include chopped ginger, tamarind chutney, mint, and coriander leaves.

Squeeze the juice of a lemon and offer it a good toss. Serve right away and delight in.

Pro tips/FAQs

How to cut the potato for aloo chaat?

First Off, boil the potatoes and peel them. Let the potatoes cool entirely and after that cut them in cubes.

Why my potato are not that crispy?

Make certain the oil is completely hot prior to including the potatoes to the oil. Likewise, their frying technique is what makes the potatoes very crispy so make certain to do it.

Can we deep fry the potatoes without boiling?

Boiled potatoes are the ones that taste super delicious in the aloo chaat. You can definitely use the raw potatoes and deep fry but I would highly recommend boiling the potatoes before deep frying.

How to store Aloo chaat?

I would suggest serving the chaat immediately after assembling it. But if you really want to make it ahead, fry the potatoes once and keep them aside. Be ready with all the other ingredients and when it is time to serve refry the potatoes and then assemble the chaat.

Like Aloo Chaat, try these reicpes…

aloo chaat delhi style

Looking for more such yummy recipes to get some ideas for your snacking? Do not miss my Puff Patties and Aloo Chips and the best ones’s Aloo Chana Chaat.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, PinterestTwitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Delhi style Aloo Chaat

Sapana Behl

Crispy deep-fried potatoes coated with spices, lemon juice, tamarind chutney, and pomegranate pearls. This is the most delicious and mouth-watering chaat you will ever try.

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Chaat

Cuisine Indian, North Indian

  • Mixing Bowl

  • Wok

  • Slotted Spatula

  • 300 gm Potatoes
  • 2 teaspoon ginger thinly sliced
  • 2 green chilies finely chopped
  • 1 teaspoon cumin seeds
  • 2 tablespoon tamarind chutney optional
  • 1/4 cup coriander leaves chopped
  • 1/4 cup mint leaves chopped
  • 1/4 cup pomegranate pearls
  • juice of one lemon
  • oil for frying

Spices

  • 1 teaspoon dried mango powder
  • 1 teaspoon red chilly powder
  • 2 teaspoon chaat masala
  • rock salt to taste
  • Heat a pan or tava and dry roast cumin seeds. Once cooled, make a powder in mortar and pestle.

  • Heat oil for deep frying in a wok. Place potato cubes and fry on high heat for 5-7 minutes or until light golden in color.

  • Drain from oil, keeping the high flame of stove fry these potatoes once again till golden from both sides.

  • Drain on a paper towel.

  • Take fried potatoes in a bowl. Add green chili, spices, salt, and roasted cumin powder. Mix well

  • Add sliced ginger, tamarind chutney, mint, and coriander leaves.

  • Squeeze the juice of a lemon and give it a nice toss.

  • Serve and enjoy.

How to cut the potato for aloo chaat?


First of all, boil the potatoes and peel them. Let the potatoes cool completely and then cut them into cubes.

Why my potato is not that crispy?


Make sure the oil is perfectly hot before adding the potatoes to the oil. Also, their frying technique is what makes the potatoes very crispy so make sure to do it.

Can we deep fry the potatoes without boiling?


Boiled potatoes are the ones that taste very scrumptious in the aloo chaat. You can absolutely utilize the raw potatoes and deep fry however I would extremely suggest boiling the potatoes prior to deep frying.

How to keep Aloo chaat?


I would recommend serving the chaat right away after assembling it. However if you truly wish to make it ahead, fry the potatoes as soon as and keep them aside. Be prepared with all the other components and when it is time to serve refry the potatoes and after that put together the chaat.

Keyword aloo chaat, delhi style aloo chatt, delhi wali aloo chaat, how to make delhi style aloo chaat

This post was originally posted in 2013, since then I have updated the pictures and content for better engagement.

Always let me know how this dish ended up in the remarks listed below. I will be so fired up to hear how you served your Aloo Chaat and please do share your pointers and techniques with me.

Don’t forget that you can likewise discover me on Facebook, Twitter, Instagram, YouTube, and  Pinterest.

Finest Regards,
Sapana Behl

Jobber Wiki author Frank Long contributed to this report.