Crispy Aloo Chaat, Spicy Potato Chaat, Alu Chaat
by Tarla Dalal
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Added to 109 cookbooks
This recipe has been viewed 22361 times
We offer you the ever popular dilliwale roadside chaat with a pleasant twist! Instead of cubed potatoes, we use baby potatoes to make this spicy and appetizing snack.
The potatoes are boiled, deep-fried and spruced up with an assortment of exciting spice powders. Enjoyed steaming hot, this Crispy Aloo Chaat is a fun-packed snack with the potential to perk up even the dullest of days!
To get the best flavour, make sure you boil the baby potatoes in salted water. If you enjoyed this chatpata desi treat, you can also try baby potato recipes from other cuisines like the Italian Style Baby Potatoes or Mexican Style Baby Potatoes .
- Heat the oil in a deep non-stick pan, deep-fry the baby potatoes on a medium flame till they turn crispy. Drain on an absorbent paper.
- Press each deep-fried baby potato between your palms or with a back of a spoon when hot.
- Immediately place them in a deep bowl ,add all the remaining ingredients and toss well.
- Serve immediately.
Nutrient values per serving
|Vitamin A||261 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0 mg|
|Vitamin B3||1.8 mg|
|Vitamin C||25.5 mg|
|Folic Acid||25.5 mcg|
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