Indian cuisine · Salads & Mezze

Aloo Chaat

Crispy fried potato cubes, tossed warm with onions, chaat masala, lime and tamarind chutney.

Ingredients · for 4 servings

• 800 g waxy potatoes
• 4 tbsp oil
• 1 red onion
• 1 green chili
• 1/2 bunch cilantro
• 2 tsp chaat masala
• 1 tsp cumin
• 1/2 tsp chili powder
• 3 tbsp tamarind chutney
• 1 lime
• Salt

Instructions

1. Peel the potatoes, cut into 2 cm cubes and cook in salted water for 8–10 min. until just tender; drain well and let steam dry.
2. Toast the cumin in a dry pan for 1 min. until fragrant and crush coarsely in a mortar.
3. Heat the oil until very hot in a wide pan and fry the potato cubes for 8–10 min., turning only occasionally, until golden and crisp all over.
4. Meanwhile, finely dice the onion, cut the green chili into thin rings and roughly chop the cilantro.
5. Toss the warm potatoes in a bowl with the onion, chili, chaat masala, toasted cumin, chili powder, salt and the juice of the lime.
6. Drizzle with tamarind chutney, sprinkle with cilantro and serve immediately while warm – the chaat loses its appeal once cold.