Aloo Chaat is a popular Northern Indian street food snack and a firm fixture of our Indian Street Food Class. Traditionally this dish is made with fried potatoes but we instead like to use boiled potatoes - it's a bit healthier and also simpler to make. For the ultimate touch, top with crispy Kara Sev (seasoned and deep fried gram flour noodles) or Bombay Mix, both of which you can find at Indian grocery stores. For more inspiration, browse our collection of vegetarian Indian recipes.
Dietary: Vegan, Gluten-free | Serves 4
- 50g block tamarind
- 500g new potatoes, boiled
- 1 tin (400g) chickpeas, drained
- 1 small red onion, sliced
- 1 barely ripe mango, chopped
- 200g cherry tomatoes, halved
- Handful fresh coriander, chopped
- Pinch of salt
- 1-2 tsp red chilli flakes
- 1-2 tsp chaat masala or masala spice mix
- 1 tsp amchoor (dried mango powder )
- Handful of Kara Sev or Bombay Mix
- 2 tbsp tamarind water
- 2 tbsp soya or dairy yoghurt
- handful of pomegranate seeds
- Place the tamarind in a bowl and cover with boiling water and set aside for 30 minutes. Strain the tamarind through a sieve to remove the stones and fleshy pith and retain the tamarind ‘water’.
- Drain the cooked potatoes and chop them into small 1 cm cubes.Put them into a large mixing bowl and add the drained chickpeas.
- Add the sliced red onion, chopped mango, cherry tomatoes and coriander.
- Mix all together and then season to your taste with tamarind water, salt, chilli flakes, chaat masala and amchoor.
- Top with a handful of Kara Sev or Bombay Mix
- Drizzle with tamarind water and yoghurt and sprinkle on pomegranate seeds.
This recipe was featured in the May 2017 issue of Vegetarian Living.
Delicious food photography by Rob Wicks of Eat Pictures.
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