Aloo Chaat: The Tangy Indian Potato Dish Perfect For Parties

In the grand pantheon of wonderful foods to come out of the Indian subcontinent, some of the best can be described by a single word, "chaat." Curious Cuisinière says that this name comes from the Hindi word "chaatna," meaning to lick one's fingers, which shows just how appetizing a proper chaat can be.

Bon Appétit describes chaat as a particular genre of Indian snacks. They are most often constructed from a crisp or crunchy base, then topped with tangy, sour, and savory sauces or seasonings like the eponymous chaat masala. This delicious subcategory of finger foods are most often found as street foods being sold from carts, but they can also be found in the back of grocery stores, or sold in restaurants as well.

One of the easiest of these dishes to put together is aloo chaat. This potato-based dish captures all of the obligatory flavors and fragrances of a good chaat, and is easy and quick enough to throw together for any large gathering.

Aloo chaat is a type of chaat that uses potatoes as its base. As Bon Appétit points out, there are plenty of variations and wiggle room when it comes to ingredients used in this dish. The more important concept is that the proper array of textures, flavors, and spices are used. According to BBC, a proper aloo chaat usually consists of a base of fried potatoes, sweet and sour tamarind chutney, cilantro, chaat masala, and crunchy pomegranate seeds. Even so, the publication admits that citrus juice can also be used to sub in for tamarind, and some jaggery or light brown sugar could be used to add sweetness.

Bon Appétit also mentions that you can swap different herbs or acids in for the chutney, that yogurt or sour cream can be added, and even Fritos could work as a crunchy topping. As mentioned earlier, the more important aspect is the idea that there is an entrancing combination of textures and flavors swirling together over a crispy base.

Because chaat has such a loose definition, it's hard to say exactly when it was created, or by whom. The Hindu reports that one popular theory is that during an outbreak of cholera in the 16th century, foods were made with an abundance of spices as a protective measure. It was believed then that the spices and herbs used in these dishes would help to fight off infections within the body. The word "chatpati," or tangy, was used to describe these liberally flavored foods, and is the true origin of the name chaat. This is just one of several origin stories though, and has not been confirmed by historians.

Curious Cuisinière says that aloo chaat in particular originated in the North Indian city of Delhi. IBG News says that the potatoes which serve as the base of aloo chaat were first introduced to Indians by Portuguese traders. The crop then made its way into the rest of the country, where it became a popular dish that is grown in 23 states of India today. 

For all of the flavor that gets packed into a plate of aloo chaat, it is incredibly simple to make. However, this is dependent on the variation of the dish that is used.

According to Swasthi's Recipes, the most popular way to prepare the all-important potatoes that serve as the base of the dish is to deep fry them. There are also other methods for getting crispy, golden potatoes without having to go through the trouble of setting up a deep fryer though. The potatoes can also be baked in the oven, or parboiled and then pan fried afterwards. The BBC also recommends using an air fryer for a quick and oil-free cooking method.

Once the potatoes are cooked, they can be mixed with the chosen seasonings. All that's left afterwards is to serve them up, and top them with the rest of your desired sauces, spices, and herbs. Bon Appétit also says that there's no shame in going with store-bought when it comes to ingredients like tamarind chutney or crispy sev noodles for topping your aloo chaat instead of going through the trouble to make them at home.

One of the main keys of a good aloo chaat is crispy potatoes at the base. To obtain this texture, it's important to make sure you're using the right kind of potato. Swasthi's Recipes recommends using a high starch potato like a Russett. BBC says that it's important to have a starchier potato because it will more easily obtain a crunchy exterior while also keeping a fluffy interior texture. You can also sub in sweet potatoes to add another layer to your aloo chaat. Any kind of potato used would also benefit from a sprinkling of chaat masala, which is a savory spice mix typically used in various chaat, per Delighted Cooking.

When it comes to your toppings, it's time to get creative. Bon Appétit recommends trying out different chutneys based around different herbs like cilantro or mint, and also subbing in other sweet and sour sauces or combinations to find the right balance for your personal palette. Any kind of yogurt also makes for a creamy compliment to these tangier toppings.

The last element is usually a garnish of cilantro, along with another crunchy element. BBC recommends using pomegranate seeds for this, though Curious Cuisinière says that fresh onions or green chilies will work as well.