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Crunchy Indian Potato Salad - Quick Aloo Chaat

Crunchy Indian Potato Salad - Quick Aloo Chaat

This is a simple twist on a firm Indian street favourite, the aloo chaat. Many create their own recipes with their favourite ingredients or whatever they have to hand.

bar Crunchy Indian Potato Salad - Quick Aloo Chaat
The recipe is also a good way of using up leftover ingredients, especially salads and vegetables.

Picture by Manju Malhi

Serves 4

800g Charlotte or baby potatoes
1 tsp sunflower oil
1 tbsp unsalted butter
1 tsp ground coriander
1 tsp ground cumin
½ green chilli, finely chopped
½ cucumber, finely sliced
3 tbsp mango chutney
½ tsp chaat masala
½ lemon, juiced
1 tbsp washed and chopped coriander leaves
4 spring onions, trimmed and finely chopped


Bring a large pan of salted water to the boil and cook the potatoes for 15 minutes. Once the potatoes are cooked, drain and set aside
Meanwhile, heat the oil and butter in a large frying pan, then add the ground coriander, ground cumin and chilli and cook for 2-3 minutes or until fragrant.
Add the drained potatoes and crush them gently to flatten.
Cook the potatoes on a medium-high heat for 5 minutes, turning once until golden and crispy.
Once the potatoes are cooked, stir through the coriander and spring onions and mix well to combine.
Squeeze over the lemon juice and chaat masala and mix the potatoes together with the cucumber.
Combine the mango chutney and lemon together in a bowl and drizzle over the salad.
Serve with the spring onions.


(c) 2012

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