Aloo Chaat (Potato Chaat) | Lisa’s Kitchen | Vegetarian Recipes | Cooking Hints

This refined version of the popular Indian street food features potatoes tossed in chutneys and spices and garnished with fried noodles and pomegranate seeds

Preparation: 25 minutes
Cooking time: 20 minutes

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Potatoes:

• 4 medium potatoes (2 lbs or 900 g), scrubbed and cut into quarters
• coriander peanut chutney (see below)
• ginger and chili chutney (see below)
• 1/4 teaspoon chili powder
• 1/2 to 1 teaspoon sea salt, to taste
• 1 teaspoon chaat masala
• 3 tablespoons fine sev (fried chickpea flour noodles)
• 1 cup pomegranate seeds for garnish

Coriander Peanut Chutney::

• 1/4 cup unsalted peanuts
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1/3 cup cilantro leaves, chopped
• 1 cup fresh mint, stalks removed and chopped
• 1 teaspoon brown or coconut sugar
• 1/2 teaspoon sea salt
• juice from 1 lime (2 tablespoons)
• 5 tablespoons water

Ginger and Chili Chutney:

• 3 tablespoons olive oil, divided
• 2-inch piece fresh ginger, thinly sliced
• 10 dried whole red chilies
• 5 tablespoons water
• 3 tablespoons brown or coconut sugar
• 2 tablespoons tamarind paste
• 1/4 teaspoon sea salt
• 2 teaspoons sesame seeds

Instructions:

• Bring the potates to a boil in a large pot of lightly salted water. Cook for 7 minutes until fork tender—they should be cooked through but not falling apart. Drain and let cool for 10 minutes.

• While the potatoes are cooking and cooling, prepare the chutneys. For the coriander peanut chutney, dry roast the peanuts in a small saucepan over low heat for a few minutes until they begin to brown. Transfer to a blender and add the onion, garlic, cilantro, mint, sugar, salt, lime juice, and water. Process until smooth. Transfer to a small bowl or storage container if making ahead.

• To make the ginger and chili chutney, heat 2 tablespoons of the oil in a small saucepan over medium-low heat, then add the ginger. Cook, stirring often, for about 5 minutes until the ginger begins to change color. Add the chilies and cook for another minute. Transfer to a blender, add the water, and process to a paste. Return the pan to the heat and add the sugar, tamarind paste, and salt. Cook for another few minutes, stirring, until the sugar dissolves and the mixture is bubbling. Transfer to a small bowl. Return the pan to the heat, add the remaining tablespoon of olive oil, and sprinkle in the sesame seeds. Cook for a minute until the sesame seeds darken a few shades, and then immediately pour into the chutney. Let sit for 5 minutes or longer.

• To complete the dish, remove the skins from the cooked potatoes and cut into roughly 1 inch pieces. Transfer to a large bowl. Toss with half of the coriander peanut chutney to coat. Sprinkle in the chili powder, salt, and chaat masala. Add half of the ginger and chili chutney, and toss again to coat. Transfer to a serving dish and drizzle with the remaining chutneys. Sprinkle the fine sev overtop, garnish with the pomegranate seeds, and serve.

Makes 4 to 6 servings