Crispy Indian Aloo Chaat with Tamarind and Pomegranate

Name: Crispy Indian Aloo Chaat with Tamarind and Pomegranate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 750 g potatoes; 1 small red onion finely diced; 30 g ginger, peeled and finely grated; 2 green chillies deseeded and finely chopped; 1 tsp ground cumin; 2 tsp chaat masala; 1/2 tsp Kashmiri chilli powder; 1/2 tsp coarsely ground black peppercorns; 1 lemon; 1 l sunflower oil for deep-frying; 4 tbsp date and tamarind sauce; 2 tbsp coriander relish; 2 tbsp roughly chopped coriander; 3 tbsp pomegranate seeds

A vibrant and addictive Indian street food snack featuring golden, crispy fried potatoes tossed in a medley of tangy chutneys and aromatic spices. Topped with fresh pomegranate seeds and herbs, this aloo chaat is the perfect balance of sweet, spicy, and sour flavors.

Servings6 Portions

Prep Time15 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

potatoes
750 g
small red onion finely diced
1
ginger, peeled and finely grated
30 g
green chillies deseeded and finely chopped
2
ground cumin
1 tsp
chaat masala
2 tsp
Kashmiri chilli powder
0.5 tsp
coarsely ground black peppercorns
0.5 tsp
lemon
1
sunflower oil for deep-frying
1 l
date and tamarind sauce
4 tbsp
coriander relish
2 tbsp
roughly chopped coriander
2 tbsp
pomegranate seeds
3 tbsp

Step-by-Step Instructions

Prepare the potatoes by peeling and cutting them into 3cm chunks. Rinse the pieces under cold running water for 2 minutes to remove excess starch, which helps them crisp up better.

Bring a large pan of salted water to a boil. Add the potatoes and simmer uncovered for 5-10 minutes until they are just tender but still hold their shape. Drain thoroughly and spread them out on a cooling rack. Once cooled to room temperature, refrigerate for at least 30 minutes to dry the surface.

In a small bowl, prepare the dressing by mixing the finely diced red onion with the grated ginger, chopped green chillies, ground cumin, chaat masala, Kashmiri chilli powder, ground black pepper, and lemon juice. Set this mixture aside to let the flavors develop.

Heat the sunflower oil in a wok or karahi to 180°C. You can test the heat by dropping in a cube of bread; it should brown in exactly 30 seconds. Fry the potatoes in batches until they are deep golden and crispy. Drain on kitchen paper and season immediately with a little salt.