Green Chutney Aloo Chaat Recipe
Green Chutney Aloo Chaat is a refreshing, tangy, and spicy North Indian snack perfect for an evening treat or a party appetizer. This recipe combines boiled potatoes with a vibrant green chutney made from coriander, mint, and green chilies, garnished with pomegranate seeds and sev for an added crunch. Pair it with a chilled glass of masala soda or a warm cup of masala chai to enhance the flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (boiled and peeled) | 4 |
| Fresh Coriander | 1/2 cup |
| Mint Leaves | 1/2 cup |
| Green Chilies | 4 |
| Ginger (chopped) | 1/2 inch |
| Lemon (juice) | 1 |
| Peanuts | 1 tbsp |
| Sugar | Pinch |
| Salt | To taste |
| Cumin Seeds | 1 tsp |
| Garam Masala Powder | 1/2 tsp |
| Cumin Powder | 1/2 tsp |
| Chaat Masala | As needed |
| Pomegranate Seeds (for garnish) | As needed |
| Sev (for garnish) | As needed |
| Oil | As needed |
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: North Indian
Course: Snack
Diet: Vegetarian
Instructions
-
Cook the Potatoes
- Start by boiling the potatoes in a pressure cooker. Place the potatoes in the cooker with enough water and secure the lid. Cook until you hear three whistles.
- Once done, turn off the heat and allow the pressure to release naturally.
- Open the cooker, drain the water, and let the potatoes cool. Once cooled, peel and chop them into bite-sized pieces. Set aside.
-
-
Prepare the Green Chutney
- As the potatoes cool, prepare the chutney. In a blender or mixer, add fresh coriander leaves, mint leaves, chopped ginger, green chilies, salt, a pinch of sugar, lemon juice, and peanuts. Add a small amount of water and blend until smooth.
- Transfer the chutney to a bowl and set it aside.
-
Sauté the Potatoes
- In a pan, heat a little oil over medium heat. Add cumin seeds and allow them to sizzle.
- Add the boiled potato pieces and season with salt. Sauté the potatoes until they turn golden brown.
- Sprinkle garam masala and cumin powder over the potatoes, stirring well to combine. Turn off the heat and allow the potatoes to cool slightly.
-
Assemble the Chaat
- In a large mixing bowl, combine the sautéed potatoes with the green chutney. Toss until all the potatoes are well-coated in the chutney.
- Sprinkle chaat masala over the mixture, and toss again to blend the flavors.
-
Garnish and Serve
- Transfer the Green Chutney Aloo Chaat to a serving bowl. Garnish generously with pomegranate seeds and sev for a burst of color and crunch.
- For an added tang, drizzle with a bit more lemon juice, and mix gently before serving.
- Serve immediately with a refreshing glass of masala soda or masala chai for the ultimate snack experience.
This Green Chutney Aloo Chaat combines a variety of textures and flavors, making it a favorite for any chaat lover. Enjoy as an appetizer or as a side for any casual get-together!
