The original Chaat recipe was first created in the late 17th century by the chefs in the court of emperor Shah Jahan. Per an article in thebetterindia.com, it was typical of the chief cook to get input from the Court Physician when creating delicacies for the King. To counter the effects of the alkaline water of the Yamuna River, a diet of spicy fried snacks and yogurt was recommended by the chief physician at that time. Chaat was born, and today there are about 500 varieties of this concoction per desidakaar.com. A few other chaat recipes for you to try are aloo chana chaat with yogurt, easy-baked taco chaat cups, and my sweet corn masala chaat recipe.
Why you’ll love this recipe
Quick and easy recipe - The only cooking involved in this aloo chaat recipe is boiling the potatoes. Everything else can be prepped in advance. This makes it very simple to plate the final dish at the time of serving. Perfect meal, appetizer, or snack - I love this aloo chaat for lunch, as a late afternoon snack, or as an appetizer. Addictive and healthy snack - This aloo chaat is addictive, once you try it you won’t be able to stop eating it. Luckily, it’s a healthy meal or snack option so you can enjoy it guilt-free. Great vegetarian option - This recipe is a great option for a vegetarian menu.
Ingredient notes
Potatoes - I use red or yellow potatoes for my aloo chaat. They have less starch, so they don’t turn into a mash when tossed with the spices. Pickled onions - I like to use pickled onions versus regular ones as they add another layer of flavor. I always have a batch in my fridge to use, but a storebought brand works just as well. Yogurt - Plain full-fat yogurt, mixed with some sugar and chaat masala makes the perfect sweet and spicy topping for this aloo chaat. Sev - This is a traditional South Asian crispy snack made of spiced, deep-fried strands of gram flour. It adds much-needed texture to the snack. Pomegranate seeds - Fresh pomegranate seeds add juiciness, flavor, and a pop of beautiful color to the final plated aloo chaat.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Substitutions & variations
Fry the potatoes - There is a Dilli-style version of aloo chaat in which the potatoes are boiled and then fried. I stick to the healthier boiled potatoes, but this makes a nice option once in a while. Make a vegan version - For a vegan version of this recipe, use a non-dairy yogurt, like coconut or cashew. Add a different crunchy topping - Any crispy Indian snack, or even some crushed spicy chips will do in place of the sev. Mix in some protein - Add in some protein in the form of chickpeas for a heartier version of this aloo chaat. Add different fruits and vegetables - Change it up with some tomatoes, diced mangoes, and even grapes for a slightly different flavor profile.
Step-by-step instructions
Seventh Step - Pomegranate seeds sprinkled on top add the perfect finish!
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!
