Green Chutney Aloo Chaat Recipe
A Perfect Snack for Chaat Lovers
Green Chutney Aloo Chaat is a delectable and tantalizing North Indian street food that’s bound to transport your taste buds straight to the busy streets of Delhi or Mumbai. This quick snack is a burst of flavors, combining crisp, fried potatoes (aloo) with a zingy, fresh green chutney. The dish is garnished with refreshing pomegranate kernels and crunchy sev, making it the perfect balance of textures and tastes.
Whether you’re hosting a casual get-together or simply craving a delightful bite, this chaat is an ideal choice for vegetarians and anyone who loves bold, flavorful Indian snacks.
Ingredients
For Potatoes (Aloo):
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 4, boiled |
| Cumin seeds (Jeera) | 1 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Cumin powder (Jeera) | 1/2 teaspoon |
| Salt | To taste |
| Oil | For cooking |
For Green Chutney:
| Ingredient | Quantity |
|---|---|
| Coriander (Dhania) Leaves | 1/2 cup |
| Mint Leaves (Pudina) | 1/2 cup |
| Green Chillies | 4, chopped |
| Ginger | 1/2 inch, chopped |
| Lemon | 1, juiced |
| Roasted Peanuts (Moongphali) | 1 tablespoon |
| Sugar | A pinch |
| Salt | To taste |
| Water | As needed to grind chutney |
For Garnishing:
| Ingredient | Quantity |
|---|---|
| Fresh Pomegranate Kernels | For garnish |
| Sev | For garnish |
| Chaat Masala Powder | For sprinkling |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | Approx. 180 kcal |
| Carbohydrates | 30 g |
| Protein | 3 g |
| Fat | 7 g |
| Fiber | 3 g |
| Sodium | 250 mg |
| Sugar | 3 g |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 4
Instructions
-
Boiling the Potatoes:
Begin by washing the potatoes thoroughly and placing them in a pressure cooker with enough water to cover them. Secure the lid and cook the potatoes on medium heat for about 3 whistles. Once the cooking time is complete, turn off the heat and allow the pressure to release naturally. Once the pressure has been released, discard the water and set the potatoes aside to cool. Once cool enough to handle, peel the skin off the potatoes and cut them into bite-sized pieces. -
Preparing the Green Chutney:
While the potatoes are cooling, let’s get started on the green chutney. In a mixer or blender, add the coriander leaves, mint leaves, green chillies, ginger, lemon juice, roasted peanuts, sugar, and salt. Add a little water to facilitate grinding and blend until you have a smooth, thick chutney. -
Frying the Potatoes:
Heat a non-stick pan and add a little oil to it. Once the oil is hot, add the cumin seeds and let them splutter. After the cumin seeds have popped, add the boiled and chopped potatoes to the pan. Stir-fry the potatoes over medium heat until they turn a light golden brown on the outside, ensuring that they become crispy and crunchy. Season with salt to taste, then sprinkle the cumin powder and garam masala powder over the potatoes, stirring well to coat the potatoes with the spices. -
Assembling the Chaat:
Once the potatoes are fried, let them cool slightly before tossing them with the freshly made green chutney. Stir gently to coat the potatoes evenly in the chutney, making sure every piece gets a good amount of flavor. Sprinkle some chaat masala powder for that extra tangy kick. -
Serving:
Transfer the spiced and chutney-coated potatoes into serving bowls. Garnish with fresh pomegranate kernels for a burst of juiciness and crunch, followed by a generous sprinkling of sev on top. If desired, add a squeeze of lemon juice for an added zing. -
Enjoying the Chaat:
Serve the Green Chutney Aloo Chaat immediately as a delightful snack, especially when paired with other chaat dishes like Rajma Cutlet (Kidney Beans Patties) and Dahi Bhalla Papdi Chaat. You can also serve it alongside Masala Soda Shikanji for a refreshing, tangy beverage to complement the flavors.
Tips for the Perfect Green Chutney Aloo Chaat
- Boiling Potatoes: For the best texture, make sure the potatoes are boiled just enough to be soft inside but not mushy. Overcooked potatoes can lose their shape when fried.
- Crispy Potatoes: Frying the potatoes in a little oil helps them get crispy on the outside, which contrasts beautifully with the smooth green chutney.
- Chutney Consistency: The chutney should not be too runny, so add just enough water to grind the ingredients. A thick chutney coats the potatoes better.
- Customization: You can tweak the chutney by adding yogurt for a creamier version or adjusting the number of green chillies depending on how spicy you like it.
- Vibrant Garnish: Fresh pomegranate kernels not only add a pop of color but also give a burst of sweetness that complements the spiciness of the chaat.
Conclusion
Green Chutney Aloo Chaat is an irresistible North Indian snack that combines all the elements of a perfect chaatโcrunchy, spicy, tangy, and refreshing. The blend of aromatic spices, fresh herbs, and the crunch of sev and pomegranate makes each bite a memorable one. Whether you’re enjoying it as an afternoon snack or serving it at a party, this chaat will undoubtedly be a hit. Enjoy every bite, and don’t forget to serve it alongside your favorite chaat accompaniments!
