Photo: Billjones94 · CC0 · Wikimedia Commons

Jammukashmir · Snack

Kashmiri Aloo Chaat

Traditional 10. Kashmiri Aloo Chaat recipe

🧺 Ingredients

• 400g medium potatoes (new potatoes if possible)
• 2 tbsp oil (30ml)
• 1 tsp cumin seeds (2g)
• 1 medium onion (80g, finely chopped)
• 2 green chillies (finely chopped, 15g)
• 1 tbsp tamarind paste (15g)
• 2 tbsp chaat masala (12g)
• ¼ tsp black salt (kala namak, 1.5g)
• ½ tsp salt (2.5g)
• 2 tbsp roasted cumin powder (jeera, 12g)
• 1 tbsp chopped coriander (3g)
• 1 tbsp chopped mint (3g)
• Lemon juice (1 tbsp, 15ml)

👩‍🍳 How to make Kashmiri Aloo Chaat

1. Boil potatoes in salted water 12-15 min until tender (knife pierces easily)
2. Drain, cool slightly, peel, cut into 1-inch cubes (approximately 400g)
3. Heat oil in pan on medium heat
4. Add cumin seeds, let crackle 20 sec
5. Add chopped onion, fry 2 min until softened
6. Add green chillies, fry 1 min
7. Add potato cubes, stir-fry 2-3 min (potatoes heat, coat with spices)
8. Add tamarind paste, chaat masala, black salt, salt
9. Stir gently 2-3 min (potatoes should absorb flavours)
10. Remove from heat
11. Sprinkle roasted cumin powder over top
12. Add chopped coriander and mint
13. Squeeze lemon juice over top
14. Toss gently once more
15. Serve warm or at room temperature
16. Visual cue: Cubed potatoes coated with spices, herbs visible throughout, golden-brown from frying, tangy aroma, creamy inside tender cubes
17. ---

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