Aloo Chaat From The Streets Of India| The Healthier Version
I am just a die hard fan of street foods and spicy chaats. PERIOD. I dream of chaats raining down from the sky and me standing beneath with my mouth wide open….ahhaaaa! May be one day I’ll change my name to “All day I dream about chaat”! And thats how much I love chaats. This aloo chaat recipe is similar to what you get on the streets in India, but just a little bit on the healthy side. I am trying to loose weight, and ideally I should avoid potatoes. But, I just can’t give up on potatoes. I was raised on bread and potatoes. But, I do try to make everything as healthy as possible. So if you are looking for a guilt-free, spicy and quick chaat recipe, you have landed in the right place 🙂
Chaats bring me back my childhood memories. We used to have a vegetable market every Tuesday and Friday near to our house back in India. After shopping for vegetables, my dad always used to bring us some chaat home. It used to be oily, unhealthy, spicy and deep fried. But, that did not stop us from fighting over the last bite of it! Traditionally aloo chaat is made by deep frying potato cubes. Here, I have baked them in a teaspoon of oil. Its true, that you won’t get the same crunch, but if you are not watching calories or your fat intake, go ahead and fry them.
This chaat is a medley of warm potatoes with cold curd and sweet chutney with spicy chutney. Its like a party in your mouth. If you ask me its damn delicious and comes together in less than 30 minutes. I have given detailed step by step recipe below. If you have any question or feedback for me, don’t hesitate to leave comments 🙂
Recipe – Makes 1 serving
- Medium size potato
- Chopped onions
- Chopped coriander
- Whisked Plain yogurt
- Tamarind chutney
- Coriander and Mint chutney
- Black salt
- Red Chili powder
- Chaat masala
- Lemon juice
- Preheat the oven at 450 F and grease a cookie sheet.
- Boil the potato whole in micrawave for 2 minutes by damping it in water and then covering it in a plastic bag. This step is optional, but it will reduce your cooking time in half.
- When the potato is cool enough to handle, peel it and then chop it in medium sized chunks.
- Add 1 teaspoon of oil to potatoes and 1/2 teaspoon salt. Mix well so that each potato chunk gets its share. Arrange them in a single layer on the cookie sheet.
- Bake the potatoes for 20-25 minutes. Toss and turn once in between so that potatoes get browned evenly on all sides.
- Take the potatoes in a serving plate. Add whisked yogurt and both the chutneys. Sprinkle black salt, chaat masala and red chili powder on top.
- Add a dash of lemon juice and garnish with coriander leaves. Serve immediately and enjoy!
Your turn now
Are you fond of street food as well? Do you try making healthier versions at home?