Aaloo Chaat (tangy Potatoes)

READY IN: 25mins
Recipe by Spice girl

Makes a good evening snack as well as a great side dish.

Top Review by Charishma_Ramchanda

This makes for a wonderful dish{side or main}. I made this recipe for lunch this afternoon using three different veggies. Actually, my mom is on a diet where she is not allowed to have potatoes, so, I used this recipe to make two different dishes. For mom, I used 1/4 kg. pumpkin and 1/4 kg. cauliflower, cut into florets. For myself, I followed the idea of using poatoes and stuck to that. I made both the dishes in two different pots, side by side. I used 1/2 tsp. of red chilli powder for each, 1 tsp. of chat masala powder for each, 3 tbsps. tamarind pulp only for mine{i.e., for the potatoes}, 1 onion for each, 2 green chillies for each, 1/2 tsp. turmeric powder for Mom's {i.e., for the cauliflower and pumpkin dish}, 3/4 tsp. of salt for each and the stated quantities of mint and corriander leaves for each as in the recipe. For the cauliflower and pumpkin to cook, I added a little less than 1/2 cup of water to the veggies in the pot and cooked them, covered. This was ready in about 30 minutes. We enjoyed it tremendously for our lunch. Mom had hers with rotis and I had mine with white rice spiced with cloves. I'll make this again. It's really good! My mom says Thank you to you as well :) Thanks for sharing this!

Ingredients Nutrition


  1. Heat oil in a pan and add onions fry till they soften do not brown.
  2. Now add coriander powder, chillies powder and tamrind pulp.
  3. After this add the potatoes, salt and chaat masala.
  4. Mix well.
  5. Add butter (optional).
  6. Turn off the heat.
  7. And garnish it with greens that is coriander leaves, mint leaves and green chillies.

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