40 minChaat & street foodTimes are estimates, including soaking or resting where shown.
Aloo Chaat
Crisp potatoes with a tangy street-food finish.
Prep10 min
Cook25 min
Soak / rest5 min
Total40 min
Let’s get cooking.
- 01
Peel potatoes and cut into 2 cm cubes. Boil for 8–10 minutes until just tender. Drain well and steam-dry for 5 minutes.
- 02
Heat oil in a wide frying pan and cook potatoes for 12–15 minutes, turning, until crisp and golden on several sides.
- 03
Toss hot potatoes with chaat masala, chilli and lemon. Add finely chopped onion and coriander, drizzle with tamarind chutney and serve immediately.
A little kitchen care
Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.
Cooking temperature guide ↗Ingredients & allergy notes
This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.
FROM THE AMSAL PANTRY
Prefer an Amsal blend? Follow the quantities and method on your pack, and adjust other salt and spices accordingly.
Explore the Amsal flavourMore for your table.
All recipes40 min
15 min
5 hr