Aloo Chaat

Par-boil the potatoes: Place the cubed potatoes in cold salted water and bring to a boil. Cook for just 5–6 minutes until they are about 70% cooked — they should still hold their shape and feel slightly firm in the centre when poked with a knife. Drain and spread on a tray to cool and dry for at least 10 minutes. Drying is key for a crispy fry.

About 10 min

Tip: The par-boil step ensures the inside is perfectly cooked while the outside gets fully crispy when fried. Do not skip the drying step.

Fry the potatoes: Heat oil to 175–180°C in a deep pan or heavy frying pan. Fry the par-boiled potato cubes in batches for 5–7 minutes each until golden and crispy on the outside. Do not crowd the pan. Drain on paper towels. For authentic street chaat, give them a second fry at higher heat (185°C) for 1 minute to make them extra crispy.

About 15 min

Tip: The double-fry technique (popular in Delhi) gives the potatoes an extraordinary outer crust. It is worth the extra oil.

Toss and serve: Place fried potatoes in a large bowl. Drizzle tamarind and green chutneys over them. Sprinkle chaat masala, roasted cumin powder, red chilli powder, and salt. Squeeze lime juice. Toss gently so potatoes are coated but not broken. Transfer to serving plates. Top with chopped red onion, fresh coriander, and a generous handful of sev. Serve immediately while still hot and crispy.

About 5 min

Tip: Serve immediately — once the potatoes absorb the chutney they will lose their crunch. This is strictly a serve-and-eat dish.