Aloo Chaat is a very popular street food in India. This chaat is typically made by deep-frying parboiled potatoes and adding different spices to spike the flavors.
Delhi is the capital of India and is situated in the northern parts. It is the largest city in India (area-wise) and is the second most populated city in the world. Delhi is a Union territory and is a very famous historical icon.
It borders Haryana and Uttar Pradesh. Delhi has a humid subtropical climate and has hot summers and cold winters.
I grew up in the Northern part of India (Kanpur and Lucknow) and visited Delhi quite a few times as a kid. I can highly relate to the busy streets and hot summers with dust storms blowing in our faces to cool and very foggy winters.
I remember eating out quite a bit but have no strong memories. Doing this marathon has spiked my interest and I would really love to go back again to relish the culinary delights.
Delhi has a big Mughlai influence since it was the Mughal capital as well. It can be said that the Mughlai cuisine originated in Delhi. Due to the fast-paced life in Delhi, street foods are very famous. Dining at Dhaba is very popular among the residents.
Gali Paranthe Wali (street of fried food) is a street in Chandni Chowk that is very popular for its eateries. The whole street is occupied by fast-food restaurants and street vendors.
Because of the very famous street food culture, I chose to make one of the very popular street foods of Delhi, the Aloo chaat - made the Dilli way. It is also called the Dilli Style Aloo Chaat.
This chaat is typically made by deep-frying parboiled potatoes and adding different spices to spike the flavors. I made it slightly healthy by oven-roasting the potatoes rather than frying them.
Boiling the potatoes before roasting them ensured that the inside of the potatoes remained soft while having a crunchy exterior. I served the chaat with some sweet tamarind chutney, spicy green chutney, and dahi (yogurt) on the side. Preparation time - 15 minutes Cooking time - about 30 minutes Difficulty level - easy
Ingredients to make Aloo Chaat - serves 3
- Potatoes - 5 large
- Onion - 1 small (preferably red onion)
- Cilantro - ¼ cup (finely chopped)
- Lemon juice - 3 tbsp
- Red chili powder - ½ tsp
- Roasted cumin powder - ½ tsp
- Chaat Masala - ¾ tsp
- Salt - to taste
- Oil - about 3 tbsp
To serve - Optional
- Green spicy chutney
- Sweet tamarind chutney
- Yogurt
Procedure -
- Peel and chop the potatoes into 1-inch cubes. Place them in a microwave-safe bowl and microwave until halfway cooked (about 8 minutes). Check to see if the potatoes are fork-tender but not too mushy.
Preheat the oven to 425 F. Line a baking tray with aluminum foil and spread the potatoes on the tray. Add the oil and about ½ teaspoon of salt and toss the potatoes well so that the oil coats the potatoes.
Bake in the oven for about 20 - 30 minutes. Keep checking and tossing the potatoes every 10 minutes. They have to become golden brown and crispy all the way around.
- Place the roasted potatoes in a large bowl and add all the rest of the ingredients. Toss and mix well and serve with the chutneys and yogurt on the side.
- Serve them right away as the potato tends to lose its crispness and becomes chewy after a while.
My other posts from this series -
- Andhra Pradesh - Pesarattu
- Arunachal Pradesh - Panch Phoron Tarkari
- Assam - Bhendir Sorsori
- Bihar - Aam Jhora
- Chattisgarh - Kusli
Recipe
Equipment
- ▢ bowl
- ▢ spatula
Ingredients
- ▢ 5 large Potatoes
- ▢ 1 small Onion preferably red onion
- ▢ ¼ cup Cilantro finely chopped
- ▢ 3 tablespoon Lemon juice
- ▢ ½ teaspoon Red chili powder
- ▢ ½ teaspoon Roasted cumin powder
- ▢ ¾ teaspoon Chaat Masala
- ▢ to taste Salt
- ▢ 3 tablespoon Oil
To serve - Optional
- ▢ Green spicy chutney
- ▢ Sweet tamarind chutney
- ▢ Yogurt
Instructions
- Peel and chop the potatoes into 1 inch cubes. Place them in a microwave safe bowl and microwave until half way cooked (about 8 minutes). Check to see if the potatoes are fork tender but not too mushy.
- Preheat the oven to 425 F. Line a baking tray with aluminum foil and spread the potatoes on the tray. Add the oil and about ½ teaspoon of salt and toss the potatoes well so that the oil coats the potatoes.
- Bake in the oven for about 20 - 30 minutes. Keep checking and tossing the potatoes every 10 minutes. They have to become golden brown and crispy all the way around.
- Place the roasted potatoes in a large bowl and add all the rest of the ingredients. Toss and mix well and serve with the chutneys and yogurt on the side.
- Serve them right away as the potato tends to lose it crispness and becomes chewy after a while.
Nutrition
More Chaat
- Churumuri | Beach Style Masala Pori
- Dry Garlic Chutney Powder Recipe
- Buttered Sweet Corn Salad
- Samosa | Vegan Potato And Peas Filled Savory Pastry
Aloo Chaat from Delhi – Dilli Style Aloo Chaat (Baked Version)
Equipment
- bowl
- spatula
Ingredients
- 5 large Potatoes
- 1 small Onion preferably red onion
- ¼ cup Cilantro finely chopped
- 3 tablespoon Lemon juice
- ½ teaspoon Red chili powder
- ½ teaspoon Roasted cumin powder
- ¾ teaspoon Chaat Masala
- to taste Salt
- 3 tablespoon Oil
To serve – Optional
- Green spicy chutney
- Sweet tamarind chutney
- Yogurt
Instructions
- Peel and chop the potatoes into 1 inch cubes. Place them in a microwave safe bowl and microwave until half way cooked (about 8 minutes). Check to see if the potatoes are fork tender but not too mushy.
- Preheat the oven to 425 F. Line a baking tray with aluminum foil and spread the potatoes on the tray. Add the oil and about ½ teaspoon of salt and toss the potatoes well so that the oil coats the potatoes.
- Bake in the oven for about 20 – 30 minutes. Keep checking and tossing the potatoes every 10 minutes. They have to become golden brown and crispy all the way around.
- Place the roasted potatoes in a large bowl and add all the rest of the ingredients. Toss and mix well and serve with the chutneys and yogurt on the side.
- Serve them right away as the potato tends to lose it crispness and becomes chewy after a while.
