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Aloo Chaat: Indian Spicy Potato Snack
[Vegan]

PN By: Pavani Nandula

Author Bio

Cook's Hideout is all about delicious vegetarian dishes from India and also from around the... Read More

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Potato Recipes

Aloo Chaat: Indian Spicy Potato Snack [Vegan]

204

Dairy Free

Aloo chaat is a savory street food hailing from Mumbai. Baby potatoes are marinated in spices and then cooked until golden, then topped with chutney, crispy chickpea noodles, and dairy-free yogurt. The spicy sautéed potatoes are amazing just by themselves and would be amazing as a side to any dish.

Ingredients You Need for Aloo Chaat: Indian Spicy Potato Snack [Vegan]

For the Aloo Chaat:

2 cups potatoes, boiled, peeled, and halved
3 tablespoons oil
1/2 teaspoon red chili powder, to taste
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon turmeric
1 teaspoon aamchoor (dry mango powder)

To Serve:

Vegan yogurt, as needed whisked well
Green chutney, as needed (see notes)
Sweet chutney, as needed
1/2 teaspoon ground cumin
1/2 teaspoon red chili powder
Sev (Indian crispy chickpea noodles), as needed (see notes)

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How to Prepare Aloo Chaat: Indian Spicy Potato Snack [Vegan]

To Make the Potatoes:

Combine 2 tablespoons oil, chili powder, ground cumin, ground coriander, turmeric, aamchoor, chickpea flour, salt, and cilantro in a bowl.
Mix well. Add the potatoes, mix well and keep aside for about 10 minutes.
Heat the remaining 1 tablespoon oil in a non-stick pan, add the marinated potatoes, mix well and cook for 4-5 minutes, stirring occasionally. Set aside until ready to serve.

To Serve:

Place some of the cooked marinated potatoes on a plate and top it with some whisked yogurt, garlic chutney, green chutney, and sweet chutney.
Sprinkle with a pinch of ground cumin, chili powder and sev on top. Serve right away. Repeat with the remaining potatoes.

Notes

Ingredients like sev, dry mango powder, chutney, etc., can be found in your local Indian grocery.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.