Aloo Chaat (Delhi Style)

Method8 steps · about 55 min

1. 1

   Step 1: For the optional garnish, julienne the one-inch ginger piece and combine with the two teaspoons lime or lemon juice, pinch salt and pinch chaat masala. Set aside while making the chaat; skip this garnish if preferred.

   Uses One 1-inch (2.5 cm) piece ginger, julienned · 2 teaspoons lime or lemon juice · pinch salt · pinch chaat masala

2. 2

   Step 2: Peel the 650 grams russet potatoes and cut into threequarter- to one-inch (2–2.5 cm) cubes. Soak in warm, non-boiling water for twenty minutes to remove surface starch.

   Soak potato cubes in warm water · 20 minUses 650 g russet potatoes (about 2 large) · Warm water as needed to soak potato cubes

3. 3

   Step 3: After the twenty-minute soak, drain and pat the potatoes completely dry with a kitchen towel. Toss with the threequarter to one tablespoon coating oil. Preheat the air fryer at 380°F (193°C) for two minutes.

   Uses Potato cubes after twenty-minute warm-water soak · 3/4–1 tablespoon oil (source uses avocado oil)

4. 4

   Step 4: If desired, lightly spray the air-fryer basket with the optional extra oil spray. Arrange the prepared potatoes in a single layer; cook in batches if necessary.

   Uses Dried oil-coated potato cubes · Oil spray as needed for air-fryer basket, optional

5. 5

   Step 5: Air fry at 380°F (193°C) for about twenty to twenty-two minutes, shaking twice. Start checking at fifteen minutes; finish when centres are tender and surfaces golden and crisp, adjusting for your air fryer and batch size.

   Air fry potatoes · 22 minUses Single layer prepared potato cubes in air fryer

6. 6

   Step 6: Transfer the cooked potatoes to a large bowl and toss with two tablespoons of the separate final lime or lemon juice (2-3 tablespoons). Taste and add the third tablespoon if desired.

   Uses Tender crisp air-fried potatoes · 2-3 tablespoons lime or lemon juice (I used lime juice)

7. 7

   Step 7: Add the half teaspoon cumin powder, half teaspoon final chaat masala, quarter teaspoon Kashmiri chili powder, quarter teaspoon kala namak, chopped green chili (1), tablespoon mint (1 tablespoon) and tablespoon cilantro (1 tablespoon). Toss well.

   Uses Cooked potatoes tossed with final citrus juice · 1/2 teaspoon cumin powder · 1/2 teaspoon chaat masala · 1/4 teaspoon Kashmiri red chili powder · 1/4 teaspoon kala namak (black salt) · 1 green chili (chopped, or more to taste) · 1 tablespoon chopped mint · 1 tablespoon chopped cilantro

8. 8

   Step 8: Divide between serving bowls, garnish with the optional prepared ginger juliennes and drizzle with optional cilantro chutney. Serve immediately.

   Uses Seasoned cooked potato chaat · Prepared optional marinated ginger juliennes · cilantro chutney (optional, for garnish)