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Make this Oven-fried Aloo Chaat recipe, and be gifted with crispy baked potatoes, tossed with Indian spices, chutney, sliced onion and chillies. This Aloo Chaat is just as simple as it is delicious. Go on, grab the ingredients, and receive the taste of India from the comfort of your home!
What is Aloo Chaat?
Aloo Chaat is an Indian Street Food snack made with potatoes, chutney, spices, sev, onions and coriander. ‘Aloo’ in Hindi means Potato and ‘Chaat’ is a term used for boiled vegetables or fruits served with spices and chutneys. Chaat’s are typically made and served fresh from roadside trucks.
This recipe is naturally vegan, gluten-free and soy-free!
Why you’ll love this simple Aloo Chaat recipe…
oven-fried potatoes – typically aloo chaat is made with fried potatoes, making this version not only healthier but easier!
easy – although this recipe takes around 1hr to make, most of that time is used for them to bake aka time where you technically don’t have to do a thing!
SO good – I’ve made this recipe around 3 times within the last week. Just like most Indian street food dishes, it’s highly addicting!
What you’ll need to make Oven-fried Aloo Chaat
- potatoes
- onion
- green chillies
- lemon
- fresh coriander
- mint coriander chutney
- chaat masala
- amchur powder
- roasted cumin powder
- chilli powder
- salt + black pepper
- olive oil
Making roasted cumin powder…
You can use store-bought roasted cumin powder, or you can make it yourself!
All you need to do is heat a pan over low heat, add cumin seeds and roast for 10-15 minutes. Stirring constantly. Once the cumin seeds become fragrant and toasted, remove from heat and continue stirring to prevent them from burning.
Once they’ve cooled down, grind into powder. I like to do this in a coffee/spice grinder!
And just like that, you have homemade roasted cumin powder!
Store in an airtight jar – I like to reuse my empty store-bought spice jars.
Slicing the potatoes…
Want super crispy baked potatoes? The secret is to slice them at an angle, this gives them more of a flat surface. By doing so, it’ll ensure the potatoes are extra crispy!
Making oven-fried potatoes…
After the potatoes have been sliced, pop them into a pot filled with cold water. Place over high heat and once the water starts to boil, boil for 5-8 minutes or until the potatoes are 90% cooked!
Drain water using a colander, then give the colander a little shake to fluff up the edges of the potatoes.
Transfer potatoes onto a baking tray, drizzle with olive oil and sprinkle a little salt and black pepper over them. Now, gently toss until all the potatoes are covered with oil.
Next, place the potatoes facing down on the side with the flattest surface. Bake for 30 minutes, flip and bake for 15 minutes more.
Tossing the oven-fried potatoes with spices…
While the potatoes are still hot, transfer them into a bowl or a pot. Add in the chaat masala, chilli powder, amchur powder, lemon juice, sliced onions, green chillies, roasted cumin powder, salt and amchur powder. Cover bowl or pot with a lid, then give it a good shake!
The final touches…
Transfer Oven-Fried Aloo Chaat into a serving plate/bowl. Then, add mint coriander chutney over them, along with sev and freshly chopped coriander! Or… you could toss these ingredients with the others in the previous step (that’s what I like to do!)
Serve warm!
Frequently Asked Questions…
Can I pan fry these potatoes? I haven’t tried it myself, but I don’t see why not! But don’t skip on boiling them before pan-frying them!
What is sev? Sev is a crisp fried gram flour vermicelli snack that is used to garnish chaats. You should be able to find them at your local Indian grocery store. Alternatively, you can use crushed tortilla crisps if you can’t find sev!
Can I serve this cold or at room temperature? Your kitchen, your rules. However, the longer you allow the potatoes to rest after being tossed with the spices, the less crispy they will be.
How do I store Aloo Chaat? You can refrigerate them for around 1-2 days but they will lose their crunch if not eaten warm.
Love Indian food? You’ve gotta try these recipes too…
- jeera aloo
- grandma’s aloo paratha + tomato chutney
- kanda poha (Indian breakfast rice)
- samosa toastie
- aloo masala toast
Ingredients
- 4–5 medium potatoes
- 1/3 cup olive oil
- salt + black pepper (to taste)
- 1 tsp red chilli powder
- 1 tsp chaat masala
- 1/2 tsp amchur powder
- 1 tsp roasted ground cumin (*read blog post for homemade recipe)
- 2–3 green chillies (sliced)
- 1 red onion (sliced)
- juice from a small lemon
- 1–3 tbsp mint coriander chutney
- 2–3 tbsp chopped fresh coriander
- 2–4 tbsp sev
Instructions
- boil Preheat oven to 230°C/446°F. Wash, peel and chop potatoes. I like to keep my knife at an angle when chopping the potatoes, to create more surface, this creates crispier potatoes. Add chopped potatoes into a pot filled with cold water. Stir in 1/2tbsp salt and bring the water to a boil. Once the water starts to boil, boil for 5-7 minutes, or until potatoes are 90% cooked.
- bake Once your potatoes are done boiling, drain with a colander. Shake the colander a couple of times to fluff up the edges of the potatoes. Transfer potatoes onto a baking tray. Drizzle with olive oil, sprinkle with salt + black pepper. Mix together, then place the potatoes facing down on the side with the flattest surface. Bake for 30 minutes, flip and bake for 15 minutes more.
- toss with spices Transfer potatoes into a pot, or a bowl. Sprinkle red chilli powder, salt, chaat masala, amchur powder and roasted cumin powder over the potatoes. Add onions, lemon juice and green chillies. Close the pot with a lid and shake until all the potatoes are covered with spices.
- garnish Transfer onto a serving plate, top with mint coriander chutney, sev and chopped coriander. Give everything a good stir before eating warm! – You can also add these ingredients with the others in the previous step if that's easier for you!
- enjoy Enjoy warm!
Nutrition
- Calories: 311
