Recipe For Crispy Aloo Chaat

Aloo Chaat Fried crispy potato cubes swirled with spicy and sweet chutneys, ground spice powders, and commonly served with curd (yogurt), pomegranate arils, and sev. This crispy, savory aloo chat is a delectable Indian street cuisine snack that is full of flavor and taste. Because it comes in a variety of tastes, aloo chat is a crowd-pleaser. It’s sour, sweet, spicy, and salty, and it’s easy to personalize to your liking. In only 15 minutes, you can make these delicious vegan potato snacks.

Concerning Aloo Chaat

Aloo chaat is a famous and delicious street food snack made from crispy fried potato cubes. They’re tossed with spicy and sweet chutneys, ground spice powders, and lemon juice. Later, a topping of curd, mint leaves, coriander leaves, pomegranate arils, and sev was added.

This simple potato snack may be made in a variety of ways. My aloo chat recipe is a delicious, addicting vegan and gluten-free snack that will keep you going back for more. This is one of the simplest chaat recipes you will ever prepare.

The beautiful thing about aloo chat is that you may customize it to your liking! Although Delhi-style aloo chaat is highly popular, I’m going to share a simpler recipe. This simple recipe yields a tangy, sweet chatpata chaat that may be half, doubled, or quadrupled.

This recipe eliminates the need to make green chutney. In the chaat, I used a sweet tamarind chutney. I generally have tamarind chutney in the fridge, so I use it to make chaats.

However, you may omit the tamarind chutney and still enjoy this potato chaat with a mixture of crushed spices and lemon juice. It can be offered as an evening snack or as a pre-meal snack.

I shallow fried the potatoes, but you may deep fry or air cooks them to your liking. If air frying, coat the potato cubes with oil before air frying.

While we’re on the subject of aloo chat, I’d like to mention another chaat snack prepared from Aloo Tikki or crispy potato patties. I previously featured this unique Aloo Tikki Chaat recipe.

Aloo Chaat Preparation

Potatoes fried

  • 3 medium-sized potatoes (250 grams) should be rinsed and peeled in freshwater. Cut the potatoes into bite-sized chunks.
  • In a frying pan or kadhai, heat 4 tablespoons of oil over medium heat. Fry the potato cubes in a separate pan. For frying, use any neutral-flavored oil with a high smoke point.

TIP 1: If you have a large pan, cook the potatoes all at once; if you have a small pan, halve the amount and fried them twice.

TIP 2: Use a well-seasoned wok or pan to ensure that the potatoes do not cling to the pan and that you can easily cook them.

  • Start frying them after mixing them with the oil. Keep in mind to fry on medium heat.
  • The potatoes will become mushy with oil whether the oil is warm or cold. The heated oil will quickly brown the exterior shell of the potato cubes, but they will be overcooked on the inside.
  • When one side of the potatoes is brown, flip them over and cook the other side. Continue to stir the potatoes with a slotted spoon at intervals until they are evenly cooked.
  • Fry the potatoes until they are crispy and golden. Check that the potato cubes are neither raw nor undercooked on the interior.

TIP: Take 1 to 2 potato cubes out of the oil. Arrange them on a platter. Check for doneness by inserting a fork into the potato cubes. If a fork easily slides into the potatoes, they are done; if not, let them simmer for a few minutes longer.

  • When the potatoes are soft, crisp, and golden, remove them with a slotted spoon, leaving as much oil in the pan as possible.
  • To absorb excess oil, place fried potato cubes on kitchen paper towels. Then, whether you used a small or medium-sized wok or pan, sauté the second batch of potatoes.

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Expert Suggestions

How to Fry Potato Cubes in the Air

You may also air fry the potatoes instead of frying them and continue with the recipe. I tried this air-frying approach, and the potatoes tasted just as good but were a little lighter than fried aloo chat.

Coat the potato cubes in 1 to 2 teaspoons of oil. Preheat your air fryer to 180 degrees Celsius for 5 minutes. Then, air-fry the potato cubes at 180 degrees Celsius/356 degrees Fahrenheit until crispy and golden.

While air-frying, remove the air-fryer basket a couple of times. Shake or toss the basket gently, or turn the potato cubes over with a spoon, spatula, or fork. Return the basket with the potatoes to the air fryer and continue to air dry.

Recipe Notes

  • Frying: Aloo chaat is commonly offered at street food establishments and is typically cooked on a large Tawa (griddle). You may cook the potatoes on a large tawa or skillet, but I like to fry them in a kadhai or wok since it is simpler. You may either deep-fried them or shallow fry them. You may air-fry or bake the potato cubes for a healthy chaat.
  • Alternatives: Aloo chat may be built in a variety of ways. Adjust the number of spice powders to your liking, and for a hot aloo chaat, add 12 to 1 teaspoon finely chopped green chilies. These chilies are fairly hot, so use them only if you enjoy raw green chilies. You can also include some curd (yogurt). Green chutney can be added as well.
  • Proportions: This is a terrific savory vegan and gluten-free potato dish that is usually a good appetizer choice for parties. To feed a large group, double or quadruple this recipe.
  • Potatoes: Use potatoes with a high starch content, such as Russet, Idaho, or Maris Piper, to create a crispy crust on the exterior and a soft, delicate feel on the inside.
  • Frying Potatoes: Check to see if the potatoes are cooked through and tender on the inside. The potatoes may become crispy on the outside before the insides are cooked. Remove a few potatoes from the pan and lay them on a dish to avoid this. Then, using a fork, poke the potato cubes to see whether they are done. If a fork readily slides into the potatoes, they are done.


What is the English name for Aloo Chaat?

It is a famous fried potato snack offered as street cuisine throughout North India. The phrase “aloo chaat” comes from Hindi. In English, also translates to potatoes, while chaat refers to a type of food with a range of flavors and textures such as sweet, sour, spicy, savory, salty, crunchy, and so on. In English, aloo chaat is a multi-flavored fried potato snack.

Is the chaat served warm or cold?

It is determined by the sort of chaat snack. Some chaat appetizers are served cold or at room temperatures, such as Dahi vada, Dahi Bhalla, and papdi chaat, while others, such as aloo Tikki chole, ragda pattice, and samosa chole, are served hot. You may serve this aloo chaat either hot or at room temperature. However, for the finest flavor and texture, serve hot or warm. It’s a terrific late-night snack.

Can I prepare this Aloo Chaat using boiling potatoes?

Of course, you may prepare this dish using boiled or cooked potatoes. Alternatively, parboil or half-cook the potatoes before pan-frying them in oil till crisp.

Recipe For Crispy Aloo Chaat

Difficulty:BeginnerPrep time: 5 minutesCook time: 10 minutesTotal time: 15 minutesServings:4 servingsCalories:160 kcal Best Season:Summer


Fried crisp potatoes are mixed with spicy and sweet chutneys, a few crushed spice powders, and then topped with curd, pomegranate arils, and sev. It is a popular street food snack.



    Frying Potatoes

  1. Peel the potatoes after rinsing them many times in freshwater. Cut the potatoes into bite-sized chunks.
  2. In a frying pan or Kadai, heat the oil (wok). Maintain medium heat. To cook the potato cubes, use any neutral oil with a high smoking point.
  3. Toss in the potato chunks. Depending on the size of the pan or Kadai, you can cook potatoes in one or two batches.
  4. When one side has turned a light golden color, flip it over and cook the other side. Continue to flip the potatoes as needed for even cooking.
  5. Fry the potatoes until they are crisp and golden. Make careful to fry the potato cubes thoroughly so that they are neither uncooked nor half-cooked in the center.
  6. Using a slotted spoon, remove from the pan. Place the fried potatoes on a plate lined with paper towels.
  7. Making Aloo Chaat

  8. Place the potatoes in a mixing basin while they are still hot.
  9. Combine all of the spice powders listed above. Spice powders can be adjusted to suit your needs.
  10. You may also season with black or white salt to taste.
  11. Add the mint and coriander leaves, finely chopped.
  12. You may also add finely chopped green chilies at this point. Green chiles have pungent and fiery flavors when eaten. If you can eat raw green chiles, add them.
  13. Toss and combine thoroughly.
  14. Then, stir in the sweet tamarind chutney and lemon juice.
  15. Toss everything together thoroughly so that the chutney, spice powders, and lemon juice are equally coated on the fried potatoes.
  16. In a serving bowl, place the aloo chaat. Garnish with pomegranate arils just before serving. You can also top with sev if desired.
  17. Serve aloo chaat as an evening snack or as an appetizer.


  • Instead of frying the potatoes, you may air fry or bake them.
  • The recipe may easily be doubled.
  • Use starchy potatoes such as Russet, Idaho, and Maris Piper for the greatest texture.
  • If desired, serve with a sprinkling of sev (gram flour vermicelli).
  • To taste, adjust the spice powders and salt.
  • In this recipe, you may alternatively use green chutney or coriander chutney. Because the recipe includes sweet tamarind chutney, you can top the chaat with 1 to 2 tablespoons or more of fresh curd (yogurt).
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Nutrition Facts

Servings 4

Amount Per Serving
Calories 160
Calories from Fat 9
% Daily Value *
Total Fat 10g16%
Saturated Fat 1g5%
Sodium 66mg3%
Potassium 377mg11%
Total Carbohydrate 17g6%
Dietary Fiber 3g12%
Sugars 4g
Protein 1g2%

Vitamin A 190%
Vitamin C 13%
Calcium 33%
Iron 3.2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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