Chutney Wali Aloo Chaat recipe | Spicy Aloo Chaat | Monsoon Special

Chutney Wali Aloo Chaat is another popular street food from North India. It is also known as Hariyali Aloo chaat. The fried potatoes and roasted spices and tossed with Coriander chutney. So, sharing a recipe to make this delicious snack.

Chutney ke aloo is a spicy and delicious chaat which is very easy to make.

The most popular street food dish that finds its origins in the bylanes of Old Delhi and now has a good fan following elsewhere in the country as well. This chaat recipe has fried crisp potatoes topped with chatpata masalas and chutneys, and lemon juice put together for a tangy dose of a ride.

#Special Note: Want to reduce cooking/preparation time, then don’t forget to read the recipe notes/tips at the end ?

⇒Do give this recipe a try and share your comments below with me.

recipe for chutney wali aloo chaat:

 

Chutney Wali Aloo Chaat recipe | Spicy Aloo Chaat | Monsoon Special

Achala
Chutney wali aloo chaat is a spicy and delicious chaat which is very easy to make. It is also known as Hariyali Aloo chaat.
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Snack
Cuisine Indian
Servings 2

Ingredients
  

  • 2 Big raw Potatoes peeled & cubed
  • 50 gms Coriander leaves washed & cleaned
  • 50 gms Green Chilli washed
  • 2 tbsp Curd
  • Salt to taste
  • 1/2 tsp Black Salt
  • 1/2 tsp Black pepper powder
  • 1/2 tsp Red Chilli powder
  • 1 tbsp Roasted Cumin Seeds powder
  • 1 tsp Lemon juice
  • Oil for frying

Instructions
 

  • Collect all the required ingredients.
  • Take the potatoes in a pan of hot oil.
  • Deep fry directly in medium hot oil for 2 minutes or till it softens and cooks the potatoes through.
  • Drain excess oil and keep on absorbent kitchen paper.
  • Cool them a bit for 2-3 minutes. Keep aside.
  • While potatoes are cooling, prepare the spicy chutney.
  • Take coriander leaves and green chilli in a grinder.
  • Further add curd and grind to a smooth consistency.
  • Transfer chutney to a bowl, add salt and mix well.
  • Keep the spicy green chutney aside.
  • Check the potatoes whether its slightly cool or not.
  • If its still hot, let them cool and if its done then start proceeding.(mine have cool down). Place a piece of potato on board and press it lightly using a small katori.
  • Repeat the same process with all potatoes.
  • Again deep fry them boiled potatoes until golden and crisp on high flame.
  • Drain the potatoes once they are golden brown.
  • Transfer crispy potatoes to another bowl.
  • Add all the dried spices like salt, black salt, red chilli powder, roasted cumin seeds powder and black pepper powder.
  • Toss it well and add 2 tbsp of prepared spicy green chutney.
  • Mix the chutney very well, so that the potatoes are coated with the chutney evenly.
  • Now add lemon juice and mix very well.
  • Serve spicy aloo chaat immediately.
Tried this recipe?Let us know how it was!

 

how to make chutney wali aloo chaat (step by step directions with photo) :

1.Collect all the required ingredients.

chutney wali aloo chaat step -1

2.Take the potatoes in a pan of hot oil.

3.Deep fry directly in medium hot oil for 2 minutes or till it softens and cooks the potatoes through.

4.Drain excess oil and keep on absorbent kitchen paper.

5.Cool them a bit for 2-3 minutes. Keep aside.

6.While potatoes are cooling, prepare the spicy chutney.

7.Take coriander leaves and green chilli in a grinder.

8.Further add curd and grind to a smooth consistency.

9.Transfer chutney to a bowl, add salt and mix well.

10.Keep the spicy green chutney aside.

11.Check the potatoes whether its slightly cool or not.

12.If its still hot, let them cool and if its done then start proceeding.(mine have cool down). Place a piece of potato on board and press it lightly using a small katori.

13.Repeat the same process with all potatoes.

14.Again deep fry them boiled potatoes until golden and crisp on high flame.

15.Drain the potatoes once they are golden brown.

16.Transfer crispy potatoes to another bowl.

17.Add all the dried spices like salt, black salt, red chilli powder, roasted cumin seeds powder and black pepper powder.

18.Toss it well and add 2 tbsp of prepared spicy green chutney.

19.Mix the chutney very well, so that the potatoes are coated with the chutney evenly.

20.Now add lemon juice and mix very well.

21.Serve spicy aloo chaat immediately.

recipes notes  :

  1. You can increase or decrease the amount of green chilies as per taste.
  2. Frying the potatoes just once makes potatoes soft and dull in colour.
  3.  First time fry them at a medium temperature to cook the potatoes and then a second time at a slightly higher temperature to crisp them up.
  4. Allow potatoes to come down to room temperature before frying them again. It make them crisper and helps keep the fry oil temperature more constant.

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