Aloo Chaat ( Mumbai Roadside Recipes )
by Tarla Dalal
aloo chaat recipe | Mumbai roadside aloo chaat | Delhi aloo chaat | with 28 amazing images.
aloo chaat is a popular Mumbai roadside aloo chaat made from baby potatoes, marinated in Indian spices and sautéed in oil, and topped with moong, sev, curds, garlic chutney, sweet chutney and green chutney. We have added chana dal to aloo chaat which gives a nice crunch.
There are many ways to make aloo chaat recipe and ours is the Mumbai roadside aloo chaat style. In some parts of the country they deep fry the baby potatoes but we have cooked it on a non stick pan. Ours is a easy and quick aloo chaat recipe.
Delhi aloo chaat is made by deep frying the potatoes. We have made Mumbai roadside aloo chaat healthier by boiling the baby potatoes and then cooking it on a non stick pan.
Notes and tips on aloo chaat recipe. 1. To make the Aloo Chaat , we first have to wash and boil the potatoes. For that, wash the baby potatoes under running water till clean. Scrub them with the help of a brush if there is any mud and dirt stuck to it. 2. Add the baby potatoes to the boiling water and cook on a medium flame till the baby potatoes are completely cooked. They should not be very soft or else they will break on cooking. The cooking might take around 18-20 minutes on a medium flame with closed lid. 3. Add the dried mango powder for a pleasant sour (khatta) taste to the marinade. 4. Now add the besan for binding so that the potatoes don’t release water. 5. Mix gently with the help of two spoons and keep aside to marinade for 5 to 7 minutes. This is a very important step as the potatoes need to take on the flavour of the marinade. 6. Cook on a medium flame for 3 to 4 minutes, while stirring occasionally, till they are heated through and get a little browning on them. Once cooked perfectly, you can see all the masalas coat the potatoes very nicely.
We show you in detail how to cook the baby potatoes for aloo chaat. Then comes the preparation of the marinade and cooking of baby potatoes. Finally detailed step by step on how to assemble the aloo chaat recipe.
Delhi aloo chaat has a fan-following of its own, especially in the bitter cold Delhi winter, when its spiciness and warmth rejuvenate the soul.
Planning a chaat party? Check out our collection of exciting recipes of chaat like Moong Dahi Misal, Chole Tikki Chaat and Khasta Kachori Chaat. Also do check out for more recipes of Mumbai Street Foods.
Enjoy how to make Aloo Chaat recipe with detailed step by step photos and video.
Aloo Chaat ( Mumbai Roadside Recipes ) recipe - How to make Aloo Chaat ( Mumbai Roadside Recipes )
Preparation Time: Cooking Time: Total Time:
Makes 2 plates
For The Aloo Chaat Marinated Potatoes
1 1/4 cups boiled , peeled and halved baby potatoes
3 tbsp oil
1 tsp chilli powder
2 tbsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
2 tsp dried mango powder (amchur)
2 tsp besan (bengal gram flour)
salt to taste
2 tbsp finely chopped coriander (dhania)
Other Ingredients For The Aloo Chaat Recipe
1/2 cup whisked fresh curd (dahi)
2 tsp garlic chutney
4 tsp green chutney
2 tbsp sweet chutney
2 pinches cumin seeds (jeera) powder
2 pinches chilli powder
4 tbsp boiled moong sprouts
4 tsp fried masala chana dal
4 tbsp sev
Garnish For The Aloo Chaat
2 tbsp finely chopped coriander (dhania)
For the aloo chaat marinated potatoes
- For the aloo chaat marinated potatoes
- To make {span class="bold1"}aloo chaat{/span}, combine 2 tbsp oil, chilli powder, coriander-cumin seeds powder, turmeric powder, dry mango powder, besan, salt and coriander in a bowl and mix well.
- Add the potato halves, mix well and keep aside to marinade for 5 to 7 minutes.
- Heat the remaining 1 tbsp oil in a non-stick pan, add the prepared marinated potatoes, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.
How to proceed to make the aloo chaat
- How to proceed to make the aloo chaat
- Place ½ the marinated potatoes in a plate and top with ¼ cup whisked curds, 1 tsp garlic chutney, 2 tsp green chutney, 1 tbsp sweet chutney.
- Sprinkle a pinch of cumin seeds powder and chilli powder, 2 tbsp moong sprouts, 2 tsp masala chana dal and 2 tbsp sev.
- Repeat steps 1 and 2 to make 1 more plate.
- Serve the {span class="bold1"}aloo chaat{/span} immediately garnished with coriander.
Aloo Chaat Video by Tarla Dalal's Team
Popular Mumbai roadside chaat recipes
- Mumbai is famous for it's roadside chaat recipes, we have tried recreating the same stree-style recipe. Here are some recipes that you must try :
How to cook baby potatoes
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To make the Aloo Chaat , we first have to wash and boil the potatoes. For that, wash the baby potatoes under running water till clean. Scrub them with the help of a brush if there is any mud and dirt stuck to it. Here, we have taken around 1.5 cups of raw baby potatoes.
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Boil enough water in a deep non-stick pan and add salt to it.
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Add the baby potatoes to the boiling water and cook on a medium flame till the baby potatoes are completely cooked. They should not be very soft or else they will break on cooking. The cooking might take around 18-20 minutes on a medium flame with closed lid.
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Turn off the heat and drain the potatoes.
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Transfer to plate to cool them completely or run them under cold water so that they stop cooking more. Once cooled, cut them horizontally into 2 pieces.
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Now peel the potatoes with your hands. Keep aside.
Marinating & cooking potatoes for aloo chaat
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For the marinade of aloo chaat recipe, take a medium sized deep bowl and add 2 tbsp oil in it.
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Now add the chilli powder to this for a spicy kick.
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Also add the coriander-cumin seeds powder.
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Also, add the turmeric powder for a bright yellow color.
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Then add the dried mango powder for a pleasant sour (khatta) taste. If you do not have amchur, then add chaat masala, anardana powder or fresh lemon juice.
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Now add the besan for binding.
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Finally add salt to taste and coriander leaves. Add salt moderately as amchur is a little salty.
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Mix well so that the flavors come together very well.
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Add the potato halves to this.
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Mix gently with the help of two spoons and keep aside to marinade for 5 to 7 minutes. This is a very important step as the potatoes need to take on the flavor of the marinade.
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Heat the remaining 1 tbsp oil in a broad non-stick pan.
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Add the prepared marinated potatoes and mix well. Be sure to mix them gently so that the potatoes do not break. Alternately you can even toss them if you are comfortable.
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Cook on a medium flame for 3 to 4 minutes, while stirring occasionally, till they are heated through and get a little browning on them. Once cooked perfectly, you can see all the masalas coat the potatoes very nicely.
How to make Mumbai roadside aloo chaat
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For making the Mumbai roadside aloo chaat recipe, place ½ the cooked potatoes in a serving plate.
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Top it with ¼ cup whisked curd. You can add more curd if you like.
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Also add 1 tsp of garlic chutney for a little pungency.
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Spread the red chutney well and drizzle 2 tsp of green chutney evenly over it.
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Put 1 tbsp sweet chutney. You can add more or less to suit your tastebuds.
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Sprinkle a pinch of cumin seeds powder and chilli powder.
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Add 2 tbsp moong sprouts and 2 tsp masala chana dal evenly over it.
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Add 2 tbsp nylon sev over it. It provides a nice crunch to the aloo chaat recipe.
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Garnish the aloo chaat with coriander.
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Repeat step 1 to 9 to make one more plate of aloo chaat and serve immediately.
Tips for aloo chaat
-
To make the Aloo Chaat , we first have to wash and boil the potatoes. For that, wash the baby potatoes under running water till clean. Scrub them with the help of a brush if there is any mud and dirt stuck to it.
-
Add the baby potatoes to the boiling water and cook on a medium flame till the baby potatoes are completely cooked. They should not be very soft or else they will break on cooking. The cooking might take around 18-20 minutes on a medium flame with closed lid.
-
Add the dried mango powder for a pleasant sour (khatta) taste to the marinade.
-
Now add the besan for binding so that the potatoes don’t release water.
-
Mix gently with the help of two spoons and keep aside to marinade for 5 to 7 minutes. This is a very important step as the potatoes need to take on the flavour of the marinade.
-
Cook on a medium flame for 3 to 4 minutes, while stirring occasionally, till they are heated through and get a little browning on them. Once cooked perfectly, you can see all the masalas coat the potatoes very nicely.
| Energy | 656 cal |
| Protein | 17.8 g |
| Carbohydrates | 72.7 g |
| Fiber | 12.7 g |
| Fat | 31.7 g |
| Cholesterol | 8 mg |
| Vitamin A | 858.1 mcg |
| Vitamin B1 | 0.4 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 3.1 mg |
| Vitamin C | 25.9 mg |
| Folic Acid | 167.1 mcg |
| Calcium | 170.9 mg |
| Iron | 4.2 mg |
| Magnesium | 109.8 mg |
| Phosphorus | 264 mg |
| Sodium | 65.9 mg |
| Potassium | 873.1 mg |
| Zinc | 1.9 mg |