Aloo Chaat

Aloo Chaat, Step by Step

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1. Boil the potato cubes in salted water for 7 minutes, until a knife meets slight resistance.

   Mark done Start 7 min timer

2. Drain hard and leave in the colander for 10 minutes to steam dry.

   Mark done Start 10 min timer

3. Shake the colander so the cubes rough up at the edges.

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4. Heat the oil in a wide frying pan over a high heat.

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5. Add the potatoes in a single layer and leave them 4 minutes without moving.

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6. Turn and fry 8 minutes more, turning occasionally, until every side is deep gold and the corners are crisp.

   Mark done

7. Tip into a bowl and add the chaat masala, chilli powder, cumin powder and black salt while still hot.

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8. Add the red onion, green chillies, tamarind chutney and lime juice and toss.

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9. Fold through the coriander.

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10. Scatter the pomegranate over and serve at once.

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Notes for Getting It Right

• Dry and cool before frying.
• Rough the cubes up in the colander.
• Season the moment they come out of the pan, while they are hot.

Swaps and Variations

• Dried chilli flakes can stand in for the green chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

What to Serve with Aloo Chaat

• Masala chai
• Cold beer
• Extra lime

Leftovers and Storage

Eat immediately. The crispness goes within ten minutes.

Aloo Chaat Nutrition

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source; sodium is not given, because the salt for the cooking water is in the ingredient list but most of it is poured away with the water, so no figure from the list would be honest. How the figures are worked out.