Food - Drink
Aloo Chaat: The Tangy Indian Potato Dish Perfect For Parties
By HALDAN KIRSCH
Aptly named after the Hindi word “chaatna,” meaning to lick one’s fingers, chaat dishes are some of the best foods Indian cuisine has to offer. One of these delicious finger foods, aloo chaat, is easy to put together and full of flavors and fragrances, making it a perfect dish for any large gathering.
What is Aloo Chaat?
Aloo chaat is a type of chaat that uses potatoes as its base, but other than that there is plenty of variation. A proper aloo chaat consists of fried potatoes, sweet and sour tamarind chutney, cilantro, chaat masala, and crunchy pomegranate seeds. Citrus juice can be subbed in for tamarind, and brown sugar can be added for sweetness.
History of Aloo Chaat
A popular theory suggests that aloo chaat originated during a 16th-century cholera outbreak when foods were loaded with spices to fight off infection; these foods were described as “chatpati,” meaning tangy, and the origin of the name chaat. The food may have originated in Northern India, which was introduced to the potato first.
How to Make It
The most popular way to prepare the potatoes is to deep fry them to get a crispy, golden texture, although you can bake, air fry or pan fry them. Once the potatoes are cooked, mix them with seasonings, serve them up and add any desired sauces, spices, herbs, and toppings like tamarind chutney or crispy sev noodles.
Ingredients
The secret for a crispy potato base is to use the right potato; starchy potatoes like Russets work best to achieve a crunchy outside and fluffy inside, or you can sub in sweet potatoes. As far as toppings go, the sky is the limit. You can try cilantro or mint chutney, add a dollop of yogurt, some crunchy pomegranate seeds, fresh onions, or green chilies.