Potato Chaat (Aloo Chaat)
Recipe GLPR6655605bde2566
A vibrant Indian street food side dish featuring tender boiled potatoes tossed with crisp bell peppers and onions, seasoned with warm chaat masala, tangy tamarind, and bright lemon juice. Served at room temperature or warm, this colorful and flavorful chaat makes an excellent accompaniment to any meal.
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Ingredients
2 small potatoes, boiled and cubed
1½ tablespoons vegetable oil
½ medium onion, diced into small cubes
½ medium green bell pepper, diced into small cubes
½ medium red bell pepper, diced into small cubes
½ medium yellow bell pepper, diced into small cubes
1 teaspoon chaat masala
1 teaspoon red chili powder
½ teaspoon black pepper powder
Salt to taste
¼ tablespoon tamarind paste
1 tablespoon tomato ketchup
½ tablespoon fresh lemon juice
4 sprigs fresh cilantro, finely chopped
Directions
Heat 1 tablespoon of the oil in a large pan over medium heat. Once the oil is hot, add the cubed boiled potatoes and sauté them, stirring occasionally, until they develop light golden-brown edges, about 4 minutes. Transfer the potatoes to a serving plate.
In the same pan, add the remaining ½ tablespoon of oil. Once hot, increase the heat to medium-high and add the diced onion and all three colors of bell pepper (green, red, and yellow). Sauté for 4–5 minutes, stirring frequently, until the vegetables are tender-crisp and still have some crunch.
Return the sautéed potatoes to the pan and mix gently with the peppers and onion, being careful not to break the potato pieces.
Sprinkle the chaat masala, red chili powder, and black pepper powder over the mixture. Toss well to distribute the spices evenly throughout.
Add the tomato ketchup, tamarind paste, and lemon juice. Mix gently but thoroughly, ensuring all components are well coated with the tangy, spiced sauce.
Taste and adjust salt as needed. Transfer to a serving dish and garnish generously with the finely chopped fresh cilantro.
Serve hot or at room temperature as a flavorful side dish.
