Aloo Chat

1 pound small Yukon Gold potatoes, scrubbed
1 small onion, chopped
2 serrano chile, seeds removed if desired, chopped
1 2-inch piece ginger, peeled, chopped
1 cup chopped fresh cilantro, plus more for serving
¼ cup vegetable oil
1 can chickpeas, rinsed, patted dry
Freshly ground black pepper
2 teaspoons chaat masala
2 tablespoons prepared tamarind chutney, divided
pinch of sugar

1 cup raita yogurt

¼ cup sev or similar/fried noodles

Place potatoes in a large pot and add water to cover. Bring to a boil, season water with salt, and cook until fork-tender, 12–15 minutes. Drain; set potatoes aside.

Meanwhile, pulse onion, chile, ginger, and most of the cilantro in a food processor to a coarse paste; set aside. (Original BA recipe's amount of paste was insufficient and not spicy enough - consider adding even more peppers than listed here)

Using the palm of your hand, lightly crush potatoes (it's okay if the skins split).

Heat oil in a large skillet over medium-high and add potatoes and chickpeas. (consider frying chickpeas with curry+chile spices until crispy, removing, then frying potato and re-adding chickpeas, reserving some for garnish)

Season with salt and pepper and toss to coat. Cook, shaking pan occasionally, until potatoes and chickpeas are both very browned and crisp, 12–15 minutes.

Add masala, reserved cilantro mixture, and 1 Tbsp. tamarind chutney and toss to coat. Cook until spices are fragrant and tamarind chutney is thickened, about 2 minutes. Transfer to a platter.

Drizzle raita and 1 Tbsp (or more!). tamarind chutney over potatoes. Top with more cilantro and sev, if using.


Aloo chat
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