Potato Chaat Recipe- Sweet & Green Chutney Street Food Snack

Last Updated on 2 months by Neha Deshmukh

Potato Chaat Recipe: Sweet & Green Chutney Street Food Snack

Hey everyone! If you’ve ever wandered the bustling streets of India, you know the magic of chaat. It’s a flavor explosion in every bite – sweet, spicy, tangy, and crunchy all at once. And honestly, nothing beats a plate of perfectly made Potato Chaat. I first tried this when visiting Delhi, and I’ve been trying to recreate that street food magic in my kitchen ever since! Today, I’m sharing my version, complete with homemade sweet and green chutneys. Trust me, it’s worth the effort.

Why You’ll Love This Recipe

This Potato Chaat isn’t just a snack; it’s an experience. It’s incredibly satisfying, packed with flavor, and surprisingly fun to make. The crispy potato katoris (little bowls) are the star, filled with a tangy and savory chickpea mixture, and then drizzled with vibrant chutneys and crunchy sev. It’s the perfect balance of textures and tastes! Plus, it’s a fantastic way to impress your friends and family with a little taste of India.

Ingredients

Here’s what you’ll need to make this delicious Potato Chaat:

• 2 cups thickly grated potatoes
• Oil, as needed for deep frying
• 1 cup tamarind pulp
• ½ cup dates
• 1 teaspoon dried ginger powder
• 1 teaspoon red chili powder
• ½ teaspoon crushed red chili
• ¼ teaspoon salt
• 2-3 green chilies
• 1 tablespoon lemon juice
• ½ cup mint leaves
• ½ cup fresh coriander
• 1 cup boiled chickpeas
• 2 medium boiled potatoes
• 1 cup boiled green lentil gram
• 1 medium chopped onion
• 1 medium deseeded tomato
• 1-2 chopped green chili
• Sev, for garnish (and lots of it!)
• Yogurt, for garnish

Ingredient Notes

Let’s talk about a few key ingredients to really nail this recipe:

• Tamarind Pulp: This is essential for that authentic sweet and tangy flavor in the chutney. You can find it at most Indian grocery stores. If you’re using tamarind paste, adjust the quantity accordingly – start with about ¼ cup and add more to taste.
• Dried Ginger Powder (Sonth): Don’t skip this! It adds a unique warmth and depth of flavor that fresh ginger just can’t replicate. It’s a staple in Indian cooking, and a little goes a long way.
• Sweet & Green Chutneys: Seriously, making both chutneys is what elevates this chaat. The sweet chutney provides a lovely counterpoint to the spice, and the green chutney adds a fresh, herbaceous kick. Don’t be tempted to use store-bought – homemade is SO much better!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the grated potatoes in cold water for about 10-15 minutes. This helps remove excess starch, making them extra crispy when fried. Drain, rinse thoroughly, and pat them completely dry with a clean kitchen towel. This is a crucial step, so don’t rush it!
2. Now, divide the potatoes into 10 equal portions. Press each portion between two metal tea strainers (or a potato ricer if you have one!) and carefully deep-fry in hot oil until they’re golden brown and crispy. These will become our adorable little katoris! Set aside on a paper towel-lined plate to drain.
3. While the potatoes are frying, let’s make the sweet chutney. Blend the tamarind pulp, soaked dates, dried ginger powder, red chili powder, crushed red chili, and salt in a blender until smooth. Transfer the mixture to a small saucepan and cook for just 2 minutes, stirring constantly. This helps the flavors meld together.
4. Next up, the green chutney! In a blender, combine the green chilies, lemon juice, mint leaves, coriander, and a splash of water. Blend until you have a smooth, vibrant green chutney. Add more water if needed to reach your desired consistency.
5. Now for the filling! In a large bowl, combine the boiled chickpeas, boiled potatoes (roughly mashed), boiled green lentil gram, chopped onion, deseeded tomato, chopped green chili, salt, and a generous sprinkle of chaat masala. Mix everything well.
6. Finally, the fun part – assembly! Carefully fill each potato katori with the chana mixture. Drizzle generously with sweet chutney, a dollop of yogurt, a spoonful of green chutney, and a shower of crunchy sev. Finish with a sprinkle of red chili powder and chaat masala for extra flavor.

Expert Tips

• Make sure the oil is hot enough before frying the potatoes. If it’s not, they’ll absorb too much oil and won’t get crispy.
• Don’t overcrowd the pan when frying the potatoes. Fry them in batches to ensure they cook evenly.
• Taste and adjust the seasoning of the chutneys and the filling as needed. Everyone’s spice preference is different!

Variations

• Vegan Adaptation: Simply skip the yogurt garnish! It’s delicious without it, and you won’t even miss it.
• Spice Level Adjustment: Adjust the amount of green chilies and red chili powder to your liking. My family loves it extra spicy, but you can tone it down if you prefer.
• Regional Variations:
  • Delhi Style: Often includes a sprinkle of kala namak (black salt) for a unique sulfurous flavor.
  • Mumbai Style: Usually features a generous helping of sev and a spicier green chutney.
• Festival Adaptations: This chaat is perfect for Diwali or Holi! It’s a festive and flavorful snack that everyone will enjoy.

Serving Suggestions

Serve immediately for the best texture. This chaat is best enjoyed fresh, while the potatoes are still crispy. It’s a fantastic appetizer, snack, or even a light meal. A side of chilled lassi (yogurt drink) complements it beautifully.

Storage Instructions

Honestly, this is best eaten right away. However, you can store the chutneys separately in airtight containers in the refrigerator for up to 3 days. The fried potato katoris will lose their crispness if stored, so it’s best to fry them just before serving.

FAQs

1. What is the best type of potato to use for making potato chaat katoris?

I recommend using starchy potatoes like Russet or Yukon Gold. They hold their shape well when grated and fried.

2. Can I make the chutneys ahead of time? If so, how long will they keep?

Yes, absolutely! You can make both chutneys up to 3 days in advance and store them in airtight containers in the refrigerator.

3. What is the purpose of soaking the grated potatoes in water?

Soaking the grated potatoes removes excess starch, which helps them become extra crispy when fried.

4. Can I bake the potato katoris instead of deep-frying them?

You can try baking them, but they won’t get as crispy as when deep-fried. Brush them with oil and bake at 200°C (390°F) for about 20-25 minutes, flipping halfway through.

5. What is ‘sev’ and where can I find it? Is there a substitute?

Sev is a crispy, thin noodle made from chickpea flour. You can find it at most Indian grocery stores. If you can’t find it, you can substitute it with crushed papdi (Indian crackers) or even fried potato sticks for a similar crunch.