- Aloo (potatoes), peeled
- 1/2 tsp red chilli powder
- 1 tsp roasted cumin powder
- 1 tsp chaat masala
- Tamarind Chutney
- Mint Chutney
- Chopped Coriander Leaves
- optional garnish - chopped onion, tomato julienne (tomato cut into long narrow strips), fresh pomegranate seeds
- oil for frying
Dice aloo (potatoes) into a fairly large dice – 3/4 to 1 inch cubes.
Heat oil in a karai and deep fry potatoes, till golden brown and cooked through. Drain on paper.
In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala.
Add mint chutney, tamarind chutney according to taste and toss to coat evenly.
Serve, with toothpicks, in individual bowls, garnished with coriander leaves.
You can also additionally garnish the special indian aloo chaat with chopped onion, tomato julienne or pomegranate