Spicy Aloo Chaat & Chilli Potato Recipe – Easy Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Spicy Aloo Chaat & Chilli Potato Recipe – Easy Indian Street Food

Hey everyone! If you’re anything like me, you absolutely love a good chaat. There’s just something so satisfying about that explosion of flavors – tangy, spicy, sweet, and crunchy all in one bite. Today, I’m sharing my go-to recipe for a double whammy: Spicy Aloo Chaat and Chilli Potato! It’s seriously the best of both worlds, and surprisingly easy to make at home. I first made this when I was craving the street food flavors of Delhi, and honestly, it’s been a family favorite ever since.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s incredibly versatile – you can adjust the spice level to your liking. And most importantly, it’s delicious. Plus, it’s a fantastic way to enjoy potatoes – who doesn’t love potatoes?! Whether you’re craving a snack, a side dish, or even a light meal, this recipe has you covered.

Ingredients

Here’s what you’ll need to whip up this amazing Aloo Chaat & Chilli Potato:

• 2 tbsp oil
• 4 potatoes (aloo)
• 2 tbsp green chutney
• 2 tbsp tamarind chutney
• 0.5 tsp chilli powder
• 0.25 tsp cumin powder
• 0.25 tsp aamchur (dry mango powder)
• 0.25 tsp chaat masala
• 0.25 tsp salt
• 1 tbsp coriander, chopped
• 2 tbsp onion, finely chopped
• 2 tbsp sev (crispy chickpea noodles)

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Potatoes: I prefer using Yukon Gold or Red Potatoes for this. They get beautifully crispy when fried. Avoid waxy potatoes, as they won’t crisp up as nicely.
• Chutneys: You can absolutely use store-bought chutneys to save time, and there are some great options available now. But if you’re feeling ambitious, homemade chutneys take this to another level!
• Chaat Masala: This is the magic ingredient! It adds that signature tangy, savory, and slightly fruity flavor that defines chaat. Don’t skip it! You can find it at most Indian grocery stores or online.
• Aamchur: This adds a lovely tartness. If you can’t find it, a squeeze of lemon juice can work in a pinch, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and cube the potatoes. Not too small, you want them to hold their shape when frying.
2. Heat the oil in a kadai (or a deep frying pan) over medium-high heat. Carefully add the potatoes and fry until golden brown and crispy. This usually takes about 8-10 minutes. Don’t overcrowd the pan – fry in batches if needed.
3. Once fried, drain the potatoes on paper towels to remove excess oil.
4. For Desi Style Chaat: In a large bowl, toss the fried potatoes with green chutney, tamarind chutney, chilli powder, cumin powder, aamchur, chaat masala, and salt.
5. Add the chopped coriander and onions. Mix well to ensure everything is coated evenly.
6. For Chilli Aloo: In a separate pan, heat a little oil. Stir-fry some chopped green chillies (adjust to your spice preference!), minced garlic, onions, and capsicum until softened.
7. Add a splash of soy sauce, a dash of vinegar (I like rice vinegar), and a sprinkle of chilli powder and cumin.
8. Mix in the fried potatoes and toss to coat with the sauce.
9. Finally, garnish both versions with a generous sprinkle of sev.

Expert Tips

• Double Frying: For extra crispy potatoes, fry them twice! Fry once at a lower temperature to cook them through, then again at a higher temperature to get them golden and crispy.
• Don’t Skip the Draining: Getting rid of excess oil is key to preventing soggy chaat.
• Taste as You Go: Adjust the spices to your liking. Everyone’s palate is different!

Variations

• My friend Priya loves adding a sprinkle of pomegranate seeds for a burst of sweetness and color. It’s a fantastic addition!
• For a healthier twist, my mom sometimes uses sweet potatoes instead of regular potatoes.
• If you want to add some protein, throw in some chickpeas or boiled lentils.

Vegan Adaptation

This recipe is already naturally vegan! Just double-check that your chutneys don’t contain any dairy.

Gluten-Free Adaptation

This recipe is also naturally gluten-free! Just ensure your sev is certified gluten-free, as some brands may contain wheat.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the chilli powder to ¼ tsp or omit it altogether.
• Medium: Use the recipe as written.
• Hot: Add an extra ½ tsp of chilli powder or include a finely chopped green chilli in the chilli potato version.

Festival Adaptations (Navratri, Diwali snack options)

This makes a fantastic snack for festivals! For Navratri, you can skip the onions and garlic. For Diwali, it’s a crowd-pleaser that everyone will enjoy.

Serving Suggestions

Serve immediately for the best texture. It’s perfect as a snack, a side dish with your favorite Indian meal, or even a light lunch. A side of cooling yogurt (raita) can be a lovely addition, especially if you’ve made it spicy!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the potatoes will lose some of their crispness. Reheating isn’t really recommended, as they won’t be the same.

FAQs

What type of potato is best for Aloo Chaat/Chilli Potato?

Yukon Gold or Red Potatoes are my go-to choices. They get nice and crispy!

Can I make the chutneys ahead of time?

Absolutely! Homemade chutneys can be made a day or two in advance and stored in the refrigerator.

How do I get the potatoes extra crispy?

Double frying is the secret! And make sure to drain them well on paper towels.

What is Aamchur and can I substitute it?

Aamchur is dried mango powder, adding a lovely tartness. Lemon juice can work in a pinch, but it won’t be quite the same.

Can this be made in an Air Fryer?

Yes! You can air fry the potatoes at 200°C (400°F) for about 15-20 minutes, flipping halfway through. They might not get quite as crispy as deep-fried, but it’s a healthier option.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!