Aloo Chaat

Curb your street food cravings with this scrumptious Aloo Chaat. A healthier make-at-home alternative without the fuss of unnecessary excess oil. Makes for a delightful weekend treat.


  • 10 – 12 Baby Potatoes
  • 8 – 10 Black Pepper
  • 1 Tsp Cumin Seeds/Jeera
  • 4 Cloves
  • 1 Tsp Coriander Seeds
  • 1 Tsp Chaat Masala (Everest)
  • 1/2 Tsp Mint Powder/Pudina
  • 1/2 Tsp Rock Salt
  • 1/2 Tsp Salt (Tata Lite)
  • 1-2 Tsp Cooking Oil (Safola)
  • 2 Tbsp Butter (Amul)
  • Pomegranate
  • Green Chutney
  • Tamarind Chutney
  • Curd (Id)


Prep: 20 minutes
Cooking: 15 minutes

  1. Wash 10-12 baby potatoes thoroughly and put them to boil with their skin.
  2. Immediately get the potatoes out from the cooker after releasing its pressure to keep them firm. (Be sure not to over boil them).
  3. Cool it and press it between the palms to get a cutlet/tikki shape.
  4. To make a chatpata masala: lightly roast 8-10 Black pepper, 1 tsp Cumin seeds, 4 Cloves, 1 tsp Coriander seeds. Grind it into a powder and to that mix 1 tsp Chaat masala, ½ tsp Salt, ½ tsp Rock-salt and ½ tsp Mint powder.
  5. Preferably heat a Cast-iron pan while any other pan would work too; and add 1 tsp Cooking oil and some butter.
  6. Place the cutlets/tikki and roast it on both the sides till the potato skin becomes dark and crispy. Sprinkle some prepared masala.
  7. Plate the roasted cutlets/tikki and sprinkle some curd, green chutney, tamarind chutney, pomegranate and some prepared masala.
  8. Enjoy this delicious Aloo Chaat.