Aloo Chaat with Green Chutney
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 446
- Total Fat
- 16
- Saturated Fat
- 9
- Carbohydrates
- 72
- Dietary Fiber
- 9
- Sugar
- 21
- Protein
- 10
- Cholesterol
- 35
- Sodium
- 879
- Total: 40 min
- Active: 40 min
Ingredients
1/4 cup ghee, store-bought or homemade
2 large russet potatoes, boiled whole, peeled while warm, and cut into 1/2-inch cubes
1/2 teaspoon Kashmiri or other red chile powder
1/2 teaspoon ground toasted cumin
1/2 teaspoon chaat masala, plus more to taste
1 small red onion, finely chopped
Kosher salt
1/4 cup whole-milk yogurt
2 tablespoons Green Chutney, recipe follows
2 tablespoons tamarind chutney, store-bought or homemade
1/4 cup sev, plus more if desired
Pomegranate seeds, for serving
Chopped fresh cilantro, for serving
Green Chutney:
2 tablespoons chana dal
1/2 teaspoon cumin powder, roasted
1/2 teaspoon Kashmiri chile powder
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1 teaspoon chaat masala
Pinch of hing (asafetida)
1 tablespoon fresh lemon juice, plus extra for serving
1/2 cup tightly packed fresh mint leaves
1 cup tightly packed fresh cilantro leaves and stems
3 garlic cloves, peeled
1 to 3 serrano chiles, seeded3-inch knob fresh ginger, peeled with a spoon and coarsely chopped
Directions
- In a saute pan, heat the ghee over medium heat until hot but not smoking. Add the potatoes and fry until golden brown and just starting to crisp up, 6 to 8 minutes, turning frequently during the cooking process to ensure even coloring. Transfer the potatoes to a large bowl and add the chile powder, cumin, chaat masala, onions, and a pinch of salt. Stir gently until the potatoes are evenly coated with spices.
- In a small bowl, whisk together the yogurt, 1 teaspoon water, and salt to taste. Gently stir the green and tamarind chutneys into the potatoes, season with salt, and transfer to a serving platter. Sprinkle with sev, drizzle with the seasoned yogurt, and garnish with pomegranate seeds and cilantro. If desired, season with additional chaat masala and add more sev.
Green Chutney:
- Heat a cast-iron pan over high heat until nearly smoking. Add the dal and toast, swirling the pan occasionally, until the dal takes on a light golden brown color. Immediately transfer the dal to a bowl or onto a plate to prevent it from overtoasting.
- In a food processor or blender, combine the toasted dal and the rest of the ingredients and blend until quite smooth (it will still be a little chunky). Add water, 1 tablespoon at a time, to achieve a thick consistency that holds together on a spoon and is not runny. Taste and season with additional salt and lemon juice, according to taste.
Cook’s Note
This classic green chutney is a workhorse staple in the Indian pantry. It will keep refrigerated in a covered container for up to one week. After that, the vibrant green color will begin to lose its vibrancy, but thankfully it won't lose its flavor as quickly and should keep for an additional week. Peel fresh ginger using the edge of a spoon and wear gloves when seeding the chiles. I use long, slender Indian green chiles, but serrano chiles work in a pinch. My mom used to tell me that sometimes she thought my mind was a chutney because there were always so many thoughts whizzing around inside all at once. I took this as a compliment. Because chutney makes virtually any Indian recipe taste better. I also love to slather it on burger buns, use it to perk up sandwiches, add it to roasted vegetables to give them a better back-story, drop a dollop onto soups and stews to light them up, and spoon it over scrambled eggs to dress them up a bit.