Aloo Chaat

Ingredients

• •4 medium (about 1.5 lb) yellow potatoes, boiled, peeled, and cut into 1-inch cubes
• •1 tbsp vegetable oil
• •1.5 tsp chaat masala
• •0.5 tsp ground cumin
• •0.25 tsp red chili powder or cayenne
• •0.5 tsp salt
• •3 tbsp tamarind chutney (store-bought)
• •0.5 cup plain yogurt, whisked smooth
• •2 tbsp green chutney (store-bought mint-coriander chutney)
• •0.5 cup red onion, finely diced
• •3 tbsp fresh cilantro, chopped
• •0.5 cup sev (thin chickpea flour noodles) or crushed plain crackers
• •2 tbsp pomegranate seeds (optional)

Directions

1. 1Pat boiled potato cubes dry with paper towel.
2. 2Heat oil in a large non-stick skillet over medium-high; add potatoes in a single layer and cook undisturbed 3–4 minutes until a crispy crust forms; flip and crisp the other side.
3. 3Remove pan from heat; sprinkle potatoes with chaat masala, ground cumin, chili powder, and salt; toss gently.
4. 4Spread crisped potatoes on a serving plate.
5. 5Drizzle tamarind chutney evenly over potatoes.
6. 6Drizzle whisked yogurt over the tamarind layer.
7. 7Drizzle green chutney on top.
8. 8Scatter red onion, cilantro, sev, and pomegranate seeds over everything.
9. 9Serve immediately so the sev stays crunchy.

💡 Chaat masala, tamarind chutney, green mint-coriander chutney, and sev are all sold at South Asian grocery stores; tamarind chutney may also be in the international aisle of larger Canadian grocers. In a pinch, substitute sev with crushed plain Bhuja mix or fine cracker crumbs for the crunch factor.

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