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.
Print
Baked 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 tbsp (15 ml) 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: Side Dish
- 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
If You Liked This Recipe, You’ll Love These
- Bombay Aloo: Masala Potatoes
- Safed Aloo: Rajasthani White Potato Curry
- Miso and Roasted Garlic Mashed Potatoes
- Loaded Baked Potato Casserole with Broccoli and Cheddar
Frequently Asked Questions
Why does this recipe bake the potatoes instead of deep-frying them?
The author specifically developed this as a lighter alternative to the traditional Delhi street version, which is deep-fried. Baking at 200°C (392°F) for about 30 minutes — turning occasionally — still produces crispy, golden cubes without the added oil from frying.
What is chaat masala and can I substitute dry mango powder?
Chaat masala is a tangy, savory spice blend common in Indian street food; the notes say to use it for the most authentic taste. Dry mango powder (amchur) is listed as an alternative in the ingredient list and works as a substitute, though the flavor will be more purely sour without chaat masala’s complexity.
Can I serve these for a Navratri fast?
Yes — the article notes this recipe was developed specifically because aloo chaat is in high demand during Navratri. Serve with tamarind chutney and mint chutney without onions. The notes add that you can include coriander mint chutney with onions if you are not fasting.
How do I keep the potatoes crispy if I have leftovers?
The notes say to store leftovers in an airtight container and reheat them in the oven rather than the microwave to retain crispiness. The article also says to serve them immediately for the best texture.
I made the aloo chaat (baked version). Turned out to be absolutely yum. Wife loved it !!
Where are the potatoes in the ingredient list?