Dahi Aloo Chaat Recipe | Street Style Aloo Chaat
Dahi Aloo Chaat is a popular, lip-smacking Indian street-style snack recipe that has sweet, spicy, and tangy – all flavors in every single bite.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Appetizer, Dinner, Lunch, Snack
Cuisine: bengal, Delhi, gujarati, kolkata, Mumbai, north indian
Servings: 4
Calories: 454kcal
For the crispy potatoes or karare aloo
- 18 to 20 Baby potatoes or 3 to 4 medium potatoes cut into cubes
- Oil for frying
- ½ teaspoon Chaat masala
- ½ teaspoon Cumin powder
- ½ teaspoon Coriander powder
- ½ teaspoon Red chile powder
- ¼ teaspoon Salt
- 1 teaspoon Lemon juice
For Mint chutney or Green chutney
- 1 cup CIlantro or Coriander leaves
- ¼ cup Mint leaves or Pudina
- 3 to 4 Green chilies
- Salt to taste
For Tamarind chutney or Sweet chutney
- 1 Lemon-sized Tamarind soaked in ½ cup water
- ¼ cup Jaggery
- 1 teaspoon Chaat masala
- ½ teaspoon Ginger powder
- Salt , a pinch
To Assemble Dahi Aloo Chaat
- 1 cup Yogurt or Dahi
- 1 medium Pomegranate , separated for garnish
- 1 medium Onion , finely chopped for garnish
- Sev , for garnish
- Cilantro or coriander leaves, for garnish
Making of green chutney or mint chutney
Add coriander leaves, mint leaves, green chilies, salt to taste, and very little water and grind to a smooth paste in a mixer. Transfer it to a bowl. You can adjust the consistency of the chutney by adding water if desired.
1 cup CIlantro, ¼ cup Mint leaves, 3 to 4 Green chilies, Salt
Making of tamarind chutney or sweet chutney
In a bowl, add lemon-sized tamarind with ½ cup of water and keep it aside for 15 minutes. Nicely squeeze out the juice and pulp, and discard the fibrous portions.
1 Lemon-sized Tamarind
To this tamarind water, add salt, jaggery, chaat masala, and ginger powder, and mix. Bring this to a boil and continue simmering until it reduces by half. The sweet chutney thickens as it cools down.
¼ cup Jaggery, ½ teaspoon Ginger powder, Salt, 1 teaspoon Chaat masala
Making of crispy aloo or potatoes
Cook the potatoes with skin-on using any method of your choice. I generally pressure cook for two whistles.
18 to 20 Baby potatoes
Gently press the potatoes to flatten, as shown in the video here. In a pan on medium heat, heat oil for frying. Once hot, add the potatoes and fry till they are crispy on all sides. I fry them for 2 to 3 minutes on each side.
Oil
Transfer the fried potatoes to a paper towel to absorb any excess oil.
How to make Dahi Aloo Chaat Recipe | Street Style Aloo Chaat
Add the fried potatoes to a bowl. Add chaat masala, cumin powder, coriander powder, red chile powder, salt to taste, and lemon juice, and toss until combined.
½ teaspoon Chaat masala, ½ teaspoon Cumin powder, ½ teaspoon Coriander powder, ½ teaspoon Red chile powder, ¼ teaspoon Salt, 1 teaspoon Lemon juice
Nicely whisk the yogurt so that it is smooth.
1 cup Yogurt
In a serving bowl, add 3 or 4 baby potatoes or potato cubes.
Add 2 tablespoon of yogurt, followed by 1 teaspoon each of mint chutney and tamarind chutney. Garnish it with onion, pomegranate, sev, and coriander leaves, and enjoy!
1 medium Pomegranate, 1 medium Onion, Sev, Cilantro
- Assemble only when you are ready to serve. Dahi aloo chaat tastes the best when assembled and served fresh. Else the garnish or potatoes may become soggy.
- I have used baby potatoes. You can use regular ones too - just cut them into cubes or quarters after they are boiled.
- This is a really quick and easy version of tamarind and mint chutney. You can also check another version of it here. Mint chutney, Tamarind chutney
- Vary all the spices to your taste.
Calories: 454kcal | Carbohydrates: 82g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 3mg | Sodium: 568mg | Potassium: 1403mg | Fiber: 11g | Sugar: 29g | Vitamin A: 488IU | Vitamin C: 66mg | Calcium: 120mg | Iron: 3mg