Roast Potato Aloo Chaat Recipe
Ghee roasted potatoes, crispy on outside and soft on the inside. Our take on a classic roast potato chaat infused with Patak's Mild Squeezy Spice Paste and inspired by India's popular street food snack: aloo chaat. This aloo chaat recipe features crispy potato cubes tossed in an array of vibrant spices. The key to making this recipe really sing is ingredients like lemon juice, salt, spices, and a tangy homemade lime yoghurt. We’ve also layered it up with mango chutney and fresh pomegranate seeds to provide a lovely balance between sweet, sour, and spicy. Perfect as an appetiser or a side dish, aloo chaat captures the essence of North Indian cuisine, bringing the vibrant flavours of Delhi street food straight to your home. It’s not hard to see why it’s up there with samosas and chicken tikka masala as one of the great foods of India.
Serves
4
For The Potatoes:
550 g
Russet Potatos
2½ tbsp
Ghee
2 tbsp
Patak's Mild Squeezy Spice Paste
2 tbsp
Coriander
1½ tbsp
Lemon Juice
½ tsp
Salt
2 tbsp
Mango Chutney
For The Lime Yoghurt:
250 g
Greek Yoghurt
1 tbsp
Lime Zest
1
Lime
To Serve:
Pomegranate Seeds
Coriander
½
Red Onion
Romany Henry
Eating the world, preferably with chilli oil, Romany Henry (@dudu_eats) is a Mob chef and freelancer recipe developer who always comes at a dishes with a fun and fresh angle. Starters, mains, desserts – you name it, and she can cook it.
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Notes (1)
T
Tilda D.
2 months ago
A household staple as soon as the weather turns. I love this dish with all my stomach.
Romany Henry
Eating the world, preferably with chilli oil, Romany Henry (@dudu_eats) is a Mob chef and freelancer recipe developer who always comes at a dishes with a fun and fresh angle. Starters, mains, desserts – you name it, and she can cook it.