Aloo Chaat
Aloo Chaat is a hugely popular Indian Street food dish that is found in a variety of forms but typically consists of fried potatoes, yoghurt, chutney, vegetables, and a blend of aromatic spices.
The term ‘chaat’ comes from ‘chatna’ which means licking your fingers and is the eponym of Chaat Masala, a vibrant spice blend commonly used in this dish. Though the exact origins of Chaat Masala are contested, perhaps the most common story claims it dates back to the 16th century, and the court of the Mughal emperor Shah Jahan. Stricken with a bout of cholera the emperor was unable to consume his usual hearty fare, and so, (on the advice of the royal doctor who believed spices would help destroy the bacteria) his cooks concocted a new spice blend that was used to season a variety of light snacks, such as puffed rice salad (Bhel Puri), and yoghurt coated crackers (Papdi Chaat).
Today, street food is an important part of everyday life for people of all different backgrounds throughout India and Pakistan (due, in part to the absence of kitchens in many homes). Each region boasts its own distinct street food culture, one shaped by migration (particularly after the dissolution of the British Raj in 1947 and the subsequent partition of its former colonial lands) religion and, geography, though Chaat Masala retains an almost ubiquitous status throughout.
Our version of aloo chaat consists of crispy spiced potatoes paired with a punchy yoghurt chutney and topped with a sharp but sweet tamarind sauce, fresh mint, green chilli and crunchy potato crisps.
Serves 2-4 (as a side)
Ingredients
750g of new potatoes, sliced lengthways into 1 cm thick pieces
1 tbsp of chaat masala + extra for seasoning
4 tbsps of mango chutney (we recommend Geeta’s)
2 tbsps of tamarind paste
200ml of Greek yogurt
15g of fresh coriander leaves
1/2 a lime, juiced
1 small clove of garlic
1/2 a small red onion, thinly sliced (use a mandolin if you have one)
2 green chillis, thinly sliced (optional)
A handful of fresh mint leaves, coarsely chopped
A handful of aloo bhujia or Bombay style mix
Sunflower oil
Salt
Instructions
Preheat your oven to 200°C fan.
Evenly place the sliced potatoes on a sheet of greaseproof paper in a large baking tray, cover with 2 tbsps of oil and 1 tbsp of chaat masala. Cook the potatoes for approx. 30 mins, until soft in the middle and crispy on the outside, turning half way.
Place the sliced onion in a bowl of cold water and set aside to soak - this will help remove the bitterness.
For the tamarind sauce, mix the mango chutney and tamarind paste together. You are aiming for the consistency of runny honey - add a little cold water to loosen the mixture if necessary, but don’t worry if there are a few chunks of mango.
For the yogurt chutney, add a 1/4 of the yogurt with the garlic, coriander, lime juice and 1/4 tsp of salt to a blender and blitz. Once smooth, combine with the remainder of the yogurt in a bowl and set aside.
Before serving, drain the sliced red onion and pat with a paper towel to remove any excess moisture.
Once the potatoes are cooked, remove from the oven and check the seasoning - season with salt and/or extra chaat masala if you deem necessary.
To serve, spread an even layer of yogurt chutney across the surface of a large plate or sharing platter, stack the potatoes on top, drizzle the tamarind chutney over the potatoes and finish with the onion, chillis, mint and aloo bhujia. Serve immediately.
Words Poppy Mist / Illustrations © Diogo Rodrigues