Ghee roasted potatoes, crispy on outside and soft on the inside. Our take on a classic roast potato chaat infused with curry paste and inspired by India's popular street food snack: aloo chaat. This aloo chaat recipe features crispy potato cubes tossed in an array of vibrant spices. The key to making this recipe really sing is ingredients like lemon juice, salt, spices, and a tangy homemade lime yoghurt. We’ve also layered it up with mango chutney and fresh pomegranate seeds to provide a lovely balance between sweet, sour, and spicy. Perfect as an appetiser or a side dish, aloo chaat captures the essence of North Indian cuisine, bringing the vibrant flavours of Delhi street food straight to your home. It’s not hard to see why it’s up there with samosas and chicken tikka masala as one of the great foods of India.
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Step 1.
Preheat the oven to 200°C.
Step 2.
Peel potatoes and cut into quarter chunks, then add to a large pot and cover just enough water. Season with a big pinch of salt and boil potatoes until fork tender. Drain the potatoes and fluff well inside the pot. Tip the potatoes back into the strainer to air dry.
Step 3.
Grab a large rimmed baking dish, add enough oil to cover the surface, then spoon in the butter/ghee and slide into the oven for 10 mins or until the oil is hot.
Step 4.
Very carefully remove the hot tray of oil onto the stove top and carefully drop in the potatoes, it should sizzle. Use tongs to toss the potatoes in oil. Roast for 20 mins, removing and flipping for 1-1 ½ hours or until crispy golden.
Step 5.
In the meantime, make the zesty lime yoghurt by combining your yoghurt and lime with salt and leaving it in the fridge. Finely slice red onion and coriander for garnishes.
Step 6.
When the potatoes look golden dollop in the curry paste, mango chutney, and a squeeze of lemon juice. Toss, return to the oven for 10 mins to let everything sizzle. Then remove and add sliced onions in the tray and toss.
Step 7.
Swoosh all the lime yoghurt onto a big serving plate, top with crispy potatoes, garnish with pomegranate seeds, red onion, coriander and serve with mango chutney on the side.
Serves
4
For The Potatoes:
Russet Potato
Ghee
Curry Paste
Coriander
Lemon Juice
Salt
Mango Chutney
For The Lime Yoghurt:
Greek Yoghurt
Lime Zest
Lime
To Serve:
Pomegranate Seeds
Coriander
Red Onion
Serves
4
For The Potatoes:
Russet Potato
Ghee
Curry Paste
Coriander
Lemon Juice
Salt
Mango Chutney
For The Lime Yoghurt:
Greek Yoghurt
Lime Zest
Lime
To Serve:
Pomegranate Seeds
Coriander
Red Onion
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 200°C.
Step 2.
Peel potatoes and cut into quarter chunks, then add to a large pot and cover just enough water. Season with a big pinch of salt and boil potatoes until fork tender. Drain the potatoes and fluff well inside the pot. Tip the potatoes back into the strainer to air dry.
Step 3.
Grab a large rimmed baking dish, add enough oil to cover the surface, then spoon in the butter/ghee and slide into the oven for 10 mins or until the oil is hot.
Step 4.
Very carefully remove the hot tray of oil onto the stove top and carefully drop in the potatoes, it should sizzle. Use tongs to toss the potatoes in oil. Roast for 20 mins, removing and flipping for 1-1 ½ hours or until crispy golden.
Step 5.
In the meantime, make the zesty lime yoghurt by combining your yoghurt and lime with salt and leaving it in the fridge. Finely slice red onion and coriander for garnishes.
Step 6.
When the potatoes look golden dollop in the curry paste, mango chutney, and a squeeze of lemon juice. Toss, return to the oven for 10 mins to let everything sizzle. Then remove and add sliced onions in the tray and toss.
Step 7.
Swoosh all the lime yoghurt onto a big serving plate, top with crispy potatoes, garnish with pomegranate seeds, red onion, coriander and serve with mango chutney on the side.
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Notes (1)
T
Tilda D.
8 months ago
A household staple as soon as the weather turns. I love this dish with all my stomach.
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