Have you ever craved a snack that's bold, tangy, and utterly irresistible? Look no further than Delhi's Karare Aloo Chaat, a street food sensation that will leave you wanting more. Sharing tips on how to make crunchy potatoes and the secret chaat masala, just like the streets of Delhi. Let's get started.
This was inspired by my Aloo Tikki Chaat on TBRTM, and pairs well with this amazing Chole Bhature.
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What is Karare Aloo ki Chaat
If you have have walked through the streets of Delhi, one of the most loved snacks that tempt passersby is the crispy and tangy Aloo Chaat. It's not just a snack; it's a taste of Delhi's spirit!
Karare Aloo ki Chaat is a unique mix of flavors and textures. Imagine biting into spiced, crispy potatoes that burst with a tang from zesty lemon juice, green chutney and tamarind chutney. It's the chaat masala—a secret blend of spices—that really makes it irresistible. Each mouthful is a little party for your taste buds.
Recreating this mouthwatering delicacy at home can seem daunting. How do you achieve that perfect balance of textures and tastes? What's the secret to that addictive crunch? What's the secret spice that the Delhi Chaat vendors use? Don't worry – we've got you covered! In this blog post, we'll unravel the mysteries of Delhi Aloo Chaat, guiding you through every step from potato preparation to final assembly. Get ready to embark on a culinary adventure that'll transform your snack game forever!
Ingredients for Aloo Chaat Recipe
- Boiled Potatoes
- Oil for frying
- Sweet Tamarind Chutney
- Spicy Green Chutney
- Chaat Masala
- Roasted Cumin Powder
- Fresh Lemon juice
- The secret ingredient, Old Delhi's special Kala Chaat Masala
See recipe card for quantities.
Step to step instructions to make Aloo Chaat
- Boil 2 Potatoes the previous night (Russet, Idaho)
- Once Cool, peel and cut the potato into 1 inch cubes.
- Heat oil in a wok or kadhai to fry, fill it only 2/3rd of the size of the utensil.
- Once the oil is hot, place a handful of potatoes in a wire skimmer and dunk and leave the potatoes to fry on medium to high heat until, crisp and golden brown.
- Line a plate with a paper towel and remove the fried potatoes and spread them on the paper towel, to remove the excess oil. Repeat until all potatoes are fried.
- Toss the potatoes in a bowl, add the green chutney, tamarind chutney, chaat masala, kala chaat masala and roasted cumin powder, lemon juice and mix the ingredients to coat well.
- Adjust flavors to your taste buds. Garnish with chopped cilantro and enjoy.
Hint: If you don't want to fry the potatoes, you can make them in the air fryer following our Breakfast Potatoes recipe, just skip the season though.
Variations
- Spicy - add green chilies, chili pepper flakes for an extra kick.
- Sweet & Sour Twist - Add some diced pineapple or pomegranate seeds for a fruity punch
- Chickpea Charm: Toss some boiled chickpeas into the mix for added protein and texture.
- Tangy Yogurt: Drizzle some sweetened yogurt on top before serving for a cooler taste.
- Healthful Swap: Use sweet potatoes instead of regular potatoes for a healthier twist.
Storage
It's best consumed when freshly made. After a while the chutneys will make the chaat soggy. If you make a large batch, don;t add the wet ingredients to the potatoes and store them in an airtight container for 2-3 days. Air fry to crisp the potatoes before adding the chutneys.
Ofcourse, this cannot be frozen.
How to Present Aloo Chaat Like a Street Vendor
To make your Aloo Chaat look like it's straight from the bustling streets of Delhi:
- Use a Pattal (Paper Plate) : Serving on a simple paper plate will give it that authentic street food presentation.
- Top it Off: With fresh coriander, spices and chutneys on top right before serving.
Secrets to street style Aloo Chaat
- Potatoes - Pick the right potatoes, starchy potatoes like Russet potatoes, Idaho potatoes, most sweet potatoes are high in starch content and low in moisture, making them perfect for frying, baking, boiling. They don't loose their texture. Boil then a night before. Using these potatoes will give your that addictive crunch.
- Kala Chaat Masala - is a street side essential if you want to enjoy the notes of Delhi.
Fusion Adaptations of this Aloo Chaat Recipe
Unlesh your creativity
Aloo Chaat Tacos: Crispy taco shells filled with spiced potatoes and chaat toppings.
Aloo Chaat Pizza: Thin-crust pizza topped with chaat-inspired flavors
Chaat-spiced Potato Wedges: A Western twist on the classic, perfect for parties
Related
Looking for other recipes like this? Try these:
Pairing
I like to pair my Karare Aloo Chat with my other favorite chaats.
Delhi's Karare Aloo Ki Chaat Recipe
Have you ever craved a snack that's bold, tangy, and utterly irresistible? Look no further than Delhi's Karare Aloo Chaat, a street food sensation that will leave you wanting more. Sharing tips on how to make crunchy potatoes and the secret chaat masala, just like the streets of Delhi. Let's get started.
Ingredients
- Boiled Potatoes 2
- Oil for frying
- Sweet Tamarind Chutney 3-4 tbsp
- Spicy Green Chutney 3-4 tbsp
- Chaat Masala 1/2 tsp
- Roasted Cumin Powder 1/2 tsp
- Fresh Lemon juice
- The secret ingredient, Old Delhi's special Kala Chaat Masala 1 tsp
- Chopped cilantro for garnish
Instructions
- Boil 2 Potatoes the previous night (Russet, Idaho)
- Once Cool, peel them.
- Cut the potato into 1 inch cubes
- Heat oil in a wok or kadhai to fry, fill it only 2/3rd of the size of the utensil.
- Once the oil is hot, place a handful of potatoes in a wire skimmer and dunk and leave the potatoes to fry on medium to high heat until, crisp and golden brown.
- Line a plate with a paper towel and remove the fried potatoes using a wire skimmer, and spread them on the paper towel, to remove the excess oil. Repeat until all potatoes are fried.
- Toss the potatoes in a bowl, add the green chutney, tamarind chutney, chaat masala, kala chaat masala and roasted cumin powder, lemon juice and mix the ingredients to coat well.
- Adjust flavors to your taste buds. Garnish with chopped cilantro and enjoy.
Notes
- Potatoes - Pick the right potatoes, starchy potatoes like Russet potatoes, Idaho potatoes, most sweet potatoes are high in starch content and low in moisture, making them perfect for frying, baking, boiling. They don't loose their texture. Boil then a night before.
- Kala Chaat Masala - is an essential if you want to enjoy the notes of Delhi.
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