Mini Chatpata Aloo
by Tarla Dalal
Nothing can stop you from grabbing a Mini Chatpata Aloo as soon as your eyes rest on this wondrous creation!
A variant of the ever-popular potato chaat, the Mini Chatpata Aloo is even more attractive to behold and has an even better flavour too, thanks to the succulent softness, mild sweetness and fresh feel of baby potatoes, which retain their special touch even after being deep-fried and dressed in a mix of chatpati spice powders.
Check out many popular chaat recipes from across India like Bhel Puri , Chila Chaat , Kanji Vadas , Khasta Kachori Chaat , Meva Moodi and Usal .
Mini Chatpata Aloo recipe - How to make Mini Chatpata Aloo
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
2 1/2 cups baby potatoes
salt to taste
oil for deep-frying
To Be Mixed Together For The Masala Powder
1/2 tsp dried mango powder (amchur)
1/4 tsp chilli powder
1/4 tsp chaat masala
1/4 tsp freshly ground black pepper (kalimirch)
salt to taste
- Method
- Combine the baby potatoes and salt in enough water in a deep non-stick pan and boil on a medium flame for 15 minutes. Drain, allow it to cool slightly.
- Place each boiled baby potato between your palms of your hands and flatten them.
- Heat the oil in a deep non-stick pan and deep-fry all the potatoes till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Transfer them in a deep bowl, add the prepared masala powder and toss well.
- Serve immediately.
| Energy | 449 cal |
| Protein | 2.5 g |
| Carbohydrates | 34.8 g |
| Fiber | 2.6 g |
| Fat | 33.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 337 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 1.8 mg |
| Vitamin C | 26.3 mg |
| Folic Acid | 26.2 mcg |
| Calcium | 15.4 mg |
| Iron | 0.7 mg |
| Magnesium | 46.2 mg |
| Phosphorus | 61.6 mg |
| Sodium | 40 mg |
| Potassium | 380.4 mg |
| Zinc | 0.8 mg |
I guess the outer skin be removed after boiling. Is that so?
Potato chaat.. wow.. this was a great hit.. in my house.. the deep fried potatoes.. after boiling gives the outer cover a crunchy texture and soft from inside.The masalas was also perfectly mixed. it was best when served it immediately.. it had vanished in minutes when i served my family.. thank you for this quick chatpata chaat. Really good.. A must try.. recipe..
This is really a very tasty recipe...the only change i made was i added little lemon juice on the potatoes along with the specified masalas....serve this with a mayonnaise based dip....