Aloo Chaat

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

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.

   Mark done

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

   Mark done

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

   Mark done

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.

   Mark done

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

   Mark done

9. Fold through the coriander.

   Mark done

10. Scatter the pomegranate over and serve at once.

    Mark done

Chef’s Tips

• 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.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, 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.

Pairing Suggestions

• Masala chai
• Cold beer
• Extra lime

Storage & Reheating

Eat immediately. The crispness goes within ten minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.