Aloo chaat
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
Aloo chaat is a combination of different flavours all in one dish. It reminds me of childhood with my friends and is a great sharing dish. Bhujia is a crisp fried chickpea noodle that adds extra crunch - don't skip it!
By Romy Gill
Ingredients
For the aloo chaat
- potatoes: 600g/1lb 5oz potatoes, peeled and cut into small chunks
- cumin: 1 tsp ground cumin
- coriander: 1 tsp ground coriander
- fennel seeds: 1 tsp fennel seeds, crushed
- chaat masala: 2 tsp chaat masala
- chilli powder: 1 tsp red chilli powder
- fresh coriander: 15²µ/½´Ç³ú fresh coriander, chopped
- pomegranate: 1 pomegranate, seeds separated
- chillies: 1–2 green chillies, chopped, seeds in
- lemon: ½ lemon, juice only
- yoghurt: 60g/2¼oz Greek-style yoghurt
- caster sugar: 1 tsp caster sugar
- cumin: 1 tsp cumin seeds, toasted and crushed
- milk: 2 tbsp milk
- tamarind: 6 tsp tamarind chutney
- 40²µ/1½´Ç³ú bhujia
- salt
For the mint and coriander chutney
- garlic: 1 large garlic clove, roughly chopped
- shallots: 40²µ/1½´Ç³ú shallots, peeled and diced
- chillies: 1–2 green chillies, roughly chopped, seeds in
- mint: 10²µ/â…“o³ú mint leaves
- fresh coriander: 10²µ/â…“o³ú fresh coriander, roughly chopped with stems
- cumin: 1 tsp ground cumin
- ½ tsp salt
- chaat masala: 1 tsp chaat masala
- lemon: ½ lemon, juice only
- olive oil: 4 tsp olive oil
- yoghurt: 2 tsp Greek-style yoghurt
Method
To make the aloo chaat, cook the potatoes in a saucepan of lightly salted boiling water until just cooked through. Drain and leave to cool. Put the cooled potatoes, all the spices (except the cumin seeds), 10²µ/â…“o³ú fresh coriander and 35g/1¼oz pomegranate seeds in a large bowl with the chillies, lemon juice and ½ tsp salt. Mix together and set aside.
Put the yoghurt, sugar, cumin seeds and milk in a bowl and whisk together.
To make the mint and coriander chutney, place all of the ingredients together with 20–30ml/¾–1fl oz water in a food processor or blender and blend until smooth.
Place the potato mixture on a large serving plate. Spoon the yoghurt mixture over the potatoes. Top with 4 teaspoons of tamarind chutney and 4 teaspoons of mint and coriander chutney. Sprinkle with the bhujia, remaining pomegranate seeds and fresh coriander, then spoon over 1 teaspoon of mint and coriander chutney and 2 teaspoons of tamarind chutney. Serve for everyone to share.
Recipe tips
Any leftover mint and coriander chutney will keep in an airtight jar in the fridge for about a week.
