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  • Writer's pictureRima Patel

Baked Aloo Chaat

Gazillions ways to make this simple savory, sweet, tangy recipe and yet each one is equally enticing. Mind you this is not your average Aloo Chaat that you will find on those chaat corners or your fabulous kitchens counters. This one got a major turn that will surprise your taste buds. So quick quick grab your aprons and lets get cooking.


Ingredients - Serves 2


5-6 Medium Sized Potatoes (Diced bite sized - Can keep skin if you want)

1 1/2 table spoon of corn starch

1 small onion finely chopped

1 small tomato finely chopped

1/2 cup coriander chopped

1/2 cup yogurt

1 tea spoon chaat masala

1/2 tea spoon cumin powder

1/2 tea spoon rock salt

1/4 tea spoon amchur powder

1/2 cup Fine Sev


1/3 cup sweet tamarind chutney

few kernels of pomegranate seeds to garnish

oil as required

STEP 1- Take potatoes peel the skin slice them in half and dip them in cold water for 10 mins or so. You can keep the skin on if you would like. Once done pat dry on a cloth and leave for 5-6 mins. Dice them in to bite size pieces. Take a bowl and coat them nicely with corn starch. Once done add couple of table spoons oil and mix well. Toss them in the oven on 375 Deg F for 40 mins till they are nicely golden brown and crispy. ( Turn them over midway while baking so they can cook evenly- You can also use air fryer to make them crispy)

STEP 2- Make yogurt sauce- Take yogurt and add amchur, rock salt, chaat masala and cumin powder. Mix everything together with a whisk.

STEP 3- Let the potatoes cool to room temperature and now its time to assemble the chaat.

STEP 4- Add potatoes, chopped onions & tomatoes. You can add ready made papdi if you want more crunch. Add yogurt sauce, GREEN HABENERO SAUCE & sweet chutney. Add chopped coriander , fine sev and pomegranate seeds to garnish.

**Note- The Habenero sauce is spicy so adjust quantity to your liking or add less if making for kids if they don't eat spicy food**


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