Delhi is famous for all kinds of food, specially chaat, papdi, tikki and gol gappas. Among this list is one of my favorite dish -Delhi Aloo Chaat, during navaratri aloo chaat and fruit chaat are both in high demand at my place. I miss Delhi Chaat very much here, which I use to eat quite often in A Block Connaught Place my favorite among all aloo chaat’s I have tried, there are times when you really crave for the food you love and have grown up eating. I love having chaat and Delhi is the place for it.
I tried making my aloo chaat similar to the chaat I use to have in Delhi but the only difference is that this time I baked the aloo (potatoes) instead of deep-frying them. 
What I got was crisp aloo’s straight from the oven, they looked yum, and I will say for this dish – Easy, Simple and with less ingredients you will be able to satisfy your stomach – chatpati aloo chaat.
I added tamarind chutney and mint chutney without onions,(if you are not fasting then you can add this coriander mint chutney) to my baked potatoes, sprinkled some chaat masala and lemon juice and I got a platter full of crispy potatoes dipped in tangy sauces – mouth-watering isn’t it?
So here I am sharing with you all an all time easy and simple recipe of Delhi Aloo Chaat.
PrintBaked Potatoes – Aloo Chaat
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Crispy baked potatoes seasoned with Indian spices, perfect for dipping in tangy tamarind and mint chutneys.
Ingredients
- 4 medium-sized potatoes, diced into small cubes
- 1 tablespoon oil
- Salt, to taste
- Chilli powder, to taste
- Cumin powder, to taste
- Chaat masala or dry mango powder, to taste
- Juice of 1 lime
- Tamarind chutney, for serving
- Green mint chutney, for serving
Instructions
- Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit).
- Dice the potatoes into small cubes. Place them in a bowl.
- Rub oil on your palms and gently coat the potato cubes with the oil.
- Spread the potato cubes on a baking tray in a single layer.
- Bake in the preheated oven for approximately 30 minutes, turning occasionally, until the potatoes are crispy and golden brown.
- Once baked, remove from the oven and immediately sprinkle with salt, chilli powder, cumin powder, and chaat masala or dry mango powder to taste.
- Drizzle with lime juice and toss to coat evenly.
- Serve hot with tamarind chutney and green mint chutney on the side for dipping.
Notes
For a more authentic taste, use chaat masala. If you are not fasting, you can add coriander mint chutney with onions. Serve immediately for the best texture. Store leftovers in an airtight container and reheat in the oven to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3 grams
- Sodium: 400 mg
- Fat: 7 grams
- Carbohydrates: 45 grams
- Fiber: 5 grams
- Protein: 5 grams
- Cholesterol: 0 mg
I made the aloo chaat (baked version). Turned out to be absolutely yum. Wife loved it !!
Where are the potatoes in the ingredient list?