How to make Aloo Chaat -

Crisply fried potato wedges mixed with some fresh chaat ingredients make for deliciousness that cannot be easily forgotten

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Frozen potato wedges, Oil (ऑइल)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Aloo Chaat checkout Honey Chilli Potatoes . You can also find more Snacks and Starters recipes like Grilled Dhokla Sandwich Kumbh Shaslik Amla And Beetroot Tikki Cheese Noodle Cutlet

Aloo Chaat

Aloo Chaat Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Aloo Chaat Recipe

  • Frozen potato wedges chopped into small pieces 200 grams

  • Oil to deep fry

  • Large onion chopped 1

  • Green chilli 1

  • Fresh coriander leaves 1/4 bunch

  • Ginger peeled 1/4 inch

  • Fresh mint leaves 1/4 bunch

  • Lemon 1

  • Roasted cumin powder as required

  • Black salt to taste

  • Salt to taste

  • Chaat masala 1 teaspoon

  • Yellow chilli powder a large pi

  • Green chutney as required

  • Sweet date and tamarind chutney as required

  • Fresh pomegranate pearls 3 tablespo to garnish

  • Sev 3 tablespo to garnish

  • Fresh mint sprigs to garnish


Step 1

Heat sufficient oil in a kadai. Meanwhile, finely chop the onion. Slide the potato wedges into the hot oil and deep-fry the potato wedges in the hot oil.

Step 2

While the potatoes are frying, finely chop green chilli, fresh coriander leaves, and cut ginger into thin strips. Finely chop mint leaves. Halve the lemon

Step 3

When the potatoes turn golden and crisp, drain them on absorbent paper.

Step 4

Transfer the potatoes into a mixing bowl, add onion, green chilli, coriander leaves, mint leaves, roasted cumin powder, black salt, salt, chaat masala, yellow chilli powder, green chutney, sweet date and tamarind chutney, ginger strips, and squeeze the juice of ½ and mix well.

Step 5

Add pomegranate peals and sev, mix well and transfer into a serving bowl. Garnish with pomegranate pearls, sev and a mint sprig and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.