Dahi Aloo Chaat Recipe | Street Style Aloo Chaat

5 from 8 votes

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

Cook Time10

Total Time25

Course: Appetizer, Dinner, Lunch, Snack

Cuisine: bengal, Delhi, gujarati, kolkata, Mumbai, north indian

Servings:

Calories: 454kcal

Author: Kushi

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

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

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.

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.