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Aloo chaat recipe

Aloo chaat recipe

1 rating

Crunchy, crispy and spicy all over, this Indian potato salad is a dinner party favourite. Purple onions, green limes and red pomegranate seeds make this a real rainbow of a dish See method

  • Serves 2
  • 8 mins to prepare and 12 mins to cook
  • 392 calories / serving
  • Vegetarian
  • Gluten-free


  • 360g floury potatoes, cut into 4cm cubes
  • 2 tsp ground turmeric
  • 50g salted butter
  • 1 tsp cumin seeds
  • 2cm piece fresh ginger, peeled and very finely chopped
  • 1½ tsp garam masala
  • 1½ tsp hot chilli powder
  • 1½ tsp tamarind paste
  • 1 heaped tbsp full-fat Greek yogurt
  • ½ small red onion, finely sliced
  • ½ green chilli, sliced
  • 25g pomegranate seeds
  • 5g fresh coriander, leaves picked
  • ½ lime, cut into wedges
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    23g 33%
  • Saturates

    14g 70%
  • Sugars

    6g 7%
  • Salt

    1g 16%

of the reference intake
Carbohydrate 37.2g Protein 6g Fibre 5.6g


  1. Parboil the potatoes for 8-10 mins until just tender. Drain and let them steam in the colander for a couple of mins. Put the potatoes and turmeric in a bowl and toss to coat. 
  2. Melt the butter in a frying pan over a medium heat. Add the cumin seeds and ginger, then fry for 1-2 mins until fragrant. Add the potatoes, increase the heat to high and fry for 10 mins, stirring occasionally, until crispy. 
  3. Remove from the heat and transfer to a serving bowl with the garam masala, chilli powder, tamarind paste and a pinch of salt. Dollop over the yogurt, then scatter with the red onion, chilli, pomegranate seeds and the coriander. Serve with the lime wedges for squeezing over.

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