5-6 large potatoes
1 cup onions, chopped fine
1 cup tomatoes, chopped fine
1/4 cup raw mango, chopped fine (optional)
1 cup fine Sev (optional)
2 tsp oil
5-6 lime wedges
2 tsp Chat Masala + more as needed
1 tsp cayenne pepper
1 cup yogurt
Sauces -
Whipped yogurt
Wash and scrub potatoes. Peel them and cut into wedges or long strips like steak cut fries.
Add to boiling water and cook partially for 5-7 minutes.
Transfer to colander, drain and spread out on a sheet pan.
Sprinkle salt and cayenne pepper and drizzle with oil.
Gently toss with fingers and transfer to 375F oven for 30-40 minutes until potatoes are cooked through and crispy.
Alternatively, you can fry the parboiled potatoes in a skillet with oil.
For whipped yogurt –
Take 1 cup thick plain yogurt in a bowl. Add a tsp of sugar to tone down the tartness.
Season with salt and ½ tsp Chat Masala and whisk well.
Add a quarter cup of water to get a thick drizzle consistency.
Set aside in refrigerator.
To assemble Aloo Chaat Option 1 -
Place some potato wedges on a plate.
Top generously with chopped onions and tomatoes.
Drizzle green chutney and tamarind chutney on top.
Drizzle some whipped yogurt on top.
Sprinkle some more cayenne pepper and Chat Masala.
Sprinkle some Sev for crunch.
Serve immediately.
Aloo Chaat Option 2 –
Place some potato wedges on a plate.
Top generously with chopped onions and tomatoes.
Squeeze lime juice on the fried potatoes.
Sprinkle cayenne pepper and Chat Masala and serve.
Makes 5-6 generous plates of Aloo Chaat.
Notes - Omit yogurt for a vegan version or use dairy free yogurt substitute.