Gunpowder Aloo Chaat

Gunpowder Aloo Chaat

10m prep | 40m cook

Last updated

Aloo chaat is a popular street food in most parts of India. This version with crispy, spicy potatoes topped with punchy chaat masala and gunpowder spice takes aloo chaat to the next level.

Chaat masala adds funky, spicy, salty and sour flavours and gunpowder spice gives roasted earthiness and texture. The result is crunchy, tangy, sweet, spicy and salty – a perfect snack, side dish or starter.

Ingredients (Serves 6)

FOR THE POTATOES

  • 1kg small/baby potatoes, unpeeled

  • 60g ghee
  • 2 tbsp mustard oil
  • 2 tbsp gunpowder spice
  • 1 tbsp Kashmiri chilli powder
FOR THE LENTIL SALAD

  • 200g cooked green lentils

  • 2 ripe tomatoes, finely chopped
  • 1 medium red onion, finely chopped
  • 1 green chilli, sliced
  • ½ tsp black salt (kala namak)
  • ½ tsp mango powder (amchoor)
  • Handful fresh coriander leaves, roughly chopped
TO SERVE

  • Tamarind chutney/green chilli pickle (or your favourite Indian pickle)

  • 200g natural yoghurt mixed with 1 tsp sugar
  • Fresh coriander leaves
  • 2 tbsp chaat masala
  • 2 tbsp gunpowder spice

 

    Boil potatoes in salted water for about 20 minutes until cooked through. Drain and cool, then squash each one flat using the bottom of a cup or glass.

    Heat oven to 220C. Melt ghee in a baking pan in the oven with mustard oil. Remove pan from oven and add the gunpowder spice, kashmiri chilli and squashed potatoes tossing well. Roast for 15 minutes, then carefully turn the potatoes to ensure both sides crisp evenly.  Return to the oven until the potatoes are dark golden and crunchy

    In a large mixing bowl, combine all the ingredients for the lentil salad and toss until well combined.

    To assemble the aloo chaat, place roasted potatoes on a large serving plate and top with 2/3 of the lentil salad. Sprinkle half the gunpowder spice and chaat masala over top, then drizzle over the sweetened yoghurt and tamarind chutney. Top with the remainder of the lentil salad, gunpowder spice and chaat masala, and finish with the fresh coriander leaves.

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