Vada Pav is a popular Indian street food with a deep fried potato fritter wrapped inside a pav bun sandwiched between red and green chutneys and accompanied by fried green chili. Vada Pav is popularly known as Batata Vada Pav or Mumbai Vada Pav. Learn to make Vada Pav with step by step pictures.

The first time I had vada pavs was during our college tour to Mumbai as my friend suggested to taste it and I just loved it. This is a famous chat item in North and it is my most favorite.

About Vada Pav

Vada Pav is a Mumbai classic street food which has deep fried potato fritters sandwiched between a pav bun with red chutney and green chutney. The potato fritters can be either deep fried or tawa fried just like I did. Vada here refers to the potato fritters and Pav is Pav bun.

Vada Pav is spicy and packed with flavors and textures. I just love the potato fritters as such so make a little extra to much it separately. The garlic chutney is the highlight here so do not miss, it is super flavorful and spicy.

This is very famous chat in north India especially Mumbai and Kolkata. If you don't get pav buns go ahead with normal buns.

Similar Recipes

• Dahi puri
• Dahi papdi chat
• Pavi bhaji
• Makhana chat
• Aloo tikki chat

Vada Pav Ingredients

• Pav Bun - Pav buns are used traditionally for vada pav but you can use regular buns too.
• Potato Fritters - Boiled potato is mashed and cooked along with onion, green chili and made into small balls.
• Besan batter - A batter is made using gram flour, rice flour, turmeric powder, red chili powder.
• Red Chutney - Garlic along with red chilies, coconut, tamarind and salt are grind to make a chutney.
• Green Chutney - Green chutney is made using mint leaves and coriander leaves.

How to make Vada Pav Step by Step

For the vadas

1.Heat oil, add mustard seeds and jeera, allow it to crackle. Add green chillies, ginger garlic paste and saute for mins.Add onions and saute till it turns lightly browned. Then add mashed potatoes, turmeric powder, required salt and mix well. Add chopped coriander leaves,mix well and switch off. Allow it to cool and make small balls and keep it ready.

For the vada coating

Mix besan flour, rice flour, salt, turmeric, chilli powder, baking soda.Add little water to form a paste like we do for bajjis and bondas.

Now take the balls and dip it to the flour paste and deep fry it till golden brown (I didnt deep fry them instead toasted them in a paniyaram pan)

For the vada pav assembling

Take the buns slit it into halves taking care one end is still connected to the other bun.Apply the green chutney on one side , red chutney on another side. Keep the prepared vadas in between as shown and enjoy your vada pavs!

Enjoy Vada Pav!

Expert Tips

• Make ahead - This sure needs time but when you are ready with the chutneys then making vadas and assembling them as vada pavs is easy.
• Assembling - Usually the vadas are nothing but our aloo bondas. The chutney combination and assembling it as vada pav gives a unique taste.
• Toasting - I chose to toast in paniyaram pan, instead you can deep fry them as the orginal recipe says.

Serving and Storage

You can make the potato fritters, batter, chutneys ready well ahead of time. Then at the time of serving fry the potato fritters, assemble and serve. Serve it with fried green chili the best combo.

If you have any more questions about this Vada Pav Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Vada Pav Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Vada Pav Recipe

Vada Pav is a popular Indian street food with a deep fried potato fritter wrapped inside a pav bun sandwiched between red and green chutneys and accompanied by fried green chili. Vada Pav is popularly known as Batata Vada Pav or Mumbai Vada Pav. Learn to make Vada Pav with step by step pictures.

Course Snack

Cuisine Indian

Keyword Aloo Recipes, chaat, chaat recipes, North Indian, Potato, Potato Recipes, snack recipes

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 2 people

Calories 506kcal

Author Sharmilee J

Ingredients

• 4 pav buns
• 2 tablespoon red chutney see recipe below
• 2 tablespoon green chutney as required

For the vadas :

• 2 boiled potatoes medium sized
• ½ teaspoon cumin seeds
• ½ teaspoon green chillies chopped finely
• ½ teaspoon mustard seeds
• 1 teaspoon ginger garlic paste
• 1 onion medium sized chopped finely
• ½ teaspoon turmeric powder
• 2 teaspoon coriander leaves
• 2 teaspoon oil

For vada outer coating:

• ¼ cup besan flour
• 1 tablespoon rice flour
• ½ teaspoon chilli powder
• salt to taste
• a pinch baking soda
• oil to toast / deep fry

Red Garlic chutney:

• 5 tablespoon coconut
• 1 red chillies
• 4 garlic chopped finely
• 1 teaspoon tamarind
• salt to taste

Instructions

For the vadas:

• Heat oil, add mustard seeds and jeera, allow it to crackle.
• Add green chillies, ginger garlic paste and saute for mins.
• Add onions and saute till it turns lightly browned. Then add mashed potatoes, turmeric powder, required salt and mix well.
• Add chopped coriander leaves,mix well and switch off. Allow it to cool and make small balls and keep it ready.

For the vada coating:

• Mix besan flour, rice flour, salt, turmeric, chilli powder, baking soda. Add little water to form a paste like we do for bajjis and bondas.
• Now take the balls and dip it to the flour paste and deep fry it till golden brown (I didnt deep fry them instead toasted them in a paniyaram pan)

Red Chutney

• Dry roast coconut and tamarind till lightly browned. Grind together with all other ingredients. Do not add water its slighly pastey and dry.
• For the vada pav assembling:
• Take the buns slit it into halves taking care one end is still connected to the other bun.
• Apply the green chutney on one side , red chutney on another side. Keep the prepared vadas in between as shown and enjoy your Vada Pavs!

Notes

• This sure needs time but when you are ready with the chutneys then making vadas and assembling them as vada pavs is easy.
• Usually the vadas are nothing but our aloo bondas.
• The chutney combination and assembling it as vada pav gives a unique taste. I chose to toast in paniyaram pan
• You can make the chutneys ready the before day itself and refrigerate them.
  The red garlic chutney is fiery hot which makes a apt combination for this vada pav.

Nutrition

Serving: 75g | Calories: 506kcal | Carbohydrates: 57g | Protein: 12g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 1344mg | Potassium: 410mg | Fiber: 5g | Sugar: 16g | Vitamin A: 483IU | Vitamin C: 40mg | Calcium: 47mg | Iron: 2mg

The post Vada Pav Recipe appeared first on Sharmis Passions.

Sweet Potato Fries are a simple crispy spicy snack made with sweet potato, spices baked in oven. It is a healthier version of regular fries and can be enjoyed without much guilt also. These fries are usually made for evening tea time, small snack or even light dinner.

The outside becomes lightly crisp while inside stays soft and sweet. The spice coating gives nice balance to the natural sweetness of sweet potatoes. It tastes too good with mayonnaise or tomato sauce on side. This is one snack which feels simple but still very satisfying to eat at home.

About Sweet Potato Fries

Sweet Potato Fries are made using fresh sweet potatoes cut into long sticks and baked with few basic spices. Unlike deep fried fries, these are baked so they feel lighter and less oily on eating. Sweet Potato itself has natural sweetness which makes these fries taste different from normal potato fries.

The texture depends lot on how evenly you cut the sweet potato sticks. If pieces are uneven then some fries cook fast and some stay under done. Pepper, chilli flakes and garlic adds spice and flavor but does not overpower the taste much. Olive oil helps in baking and also gives that slight crisp which makes it nice to eat.

Sweet potato is also known for its health benefits and is more filling. It is rich in fiber and gives good energy for the body. When baked properly, fries turn golden brown on edges and stay soft inside part. Compared to regular fries, this feels more light and less heavy. That makes it a good snack option even for kids also.

I usually make this on weekends when I want something snacky but not deep fried. It is easy to prepare and needs very less effort. I make this often when sweet potato is already there at home.

Sweet Potato Fries Ingredients

• Sweet Potato - Used for making the fries, it gives soft texture inside. You can use medium ones also if that is what you have.
• Pepper powder - I added this for mild heat and flavor. Freshly ground pepper gives better taste always. You can reduce it if kids are eating.
• Chilli flakes - I have used this for slight spice and color. You can just add more or less as per your taste.
• Crushed garlic - I crushed it with my garlic press. It adds strong flavor and aroma. You can use garlic paste also.
• Olive oil - I have used this for coating the fries. It helps in even baking and slight crisp. You can use any cooking oil too.

Why This Recipe Works

• It is easy to make and needs very less preparation work.
• Baking makes it lighter than deep fried fries.
• Sweet potato gives natural sweetness and soft bite inside.
• The spices balance sweet and spicy flavor very well.
• It can be served as snack or side dish easily anytime.

Similar Recipes

• Idli fry
• Tortilla chips
• Kurkure bhindi fry
• Papdi
• Sweet potato jamun

How to make Sweet Potato Fries

1.Trim the edges, peel off the skin and chop them lengthwise like we do it for french fries.

2.Rinse it well, then drain water and let it dry for few minutes. You can even dab using a cloth or tissue.Then add required salt, pepper powder and chilli flakes.

3.Add crushed garlic or garlic paste. I used my garlic press. Preheat oven at 200 deg C.

4.Add oil, toss it well so that is is evenly coated

5.On a baking tray with aluminium foil, spread them. Bake in preheated oven at 200 deg C for 15-20 minutes or until golden browned. Toss in between for even baking.

Serve it as such or with ketchup.

Expert Tips

• Cutting - I cut sweet potato into even sized sticks so it bakes evenly. Uneven pieces will cook faster and some may stay under cooked and some may get burnt.
• Drying - I dry the sweet potato properly after washing. Try not to skip this step or fries may turn little soggy while baking.
• Tossing - I just toss the fries once in between baking time. This helps in browning evenly on all sides.
• Oven temperature - I bake it at 200 degree C. And just make sure that the oven is preheated before putting tray inside.
• Spice level - You can just adjust the pepper and chilli flakes based on taste and who is eating at home.

Serving and Storage

Serve it hot with mayonnaise, ketchup or any dip you like at home. This goes well with evening tea time or as small starter snack. It taste best when it is fresh and hot only. Leftovers can be stored in the fridge and reheat it in oven or on tawa before serving again. But I don't recommend storing the fried ones.

FAQS

1.Can I fry this?

Yes you can deep fry them, but baking feels more light and healthier.

2.Why my fries are not crispy?

They may not be dried well or oven may not be hot enough.

3.Can I add other spices?

Yes you can add paprika, oregano or mixed herbs also.

4.Can I make this in air fryer?

Yes it works well in air fryer too. You can adjust the timing.

5.Is this good for kids?

Yes, just reduce spice level for kids eating.

If you have any more questions about this Sweet Potato Fries Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Sweet Potato Fries Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Baked Sweet Potato Fries Recipe

Sweet Potato Fries are a simple crispy spicy snack made with sweet potato, spices baked in oven. It is a healthier version of regular fries and can be enjoyed without much guilt also. These fries are usually made for evening tea time, small snack or even light dinner.

Course Snack

Cuisine American, French, Indian, Italian

Keyword Baking, baking recipes, easy potato fry, how to make potato fry, Potato, potato fry, potato fry recipe, Potato Recipes, snack recipes, starter

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2 people

Calories 36kcal

Author Sharmilee J

Ingredients

• 1 big sized sweet potato
• ¼ teaspoon freshly ground pepper powder
• ½ teaspoon chilli flakes
• 1 teaspoon crushed garlic
• ½ tablespoon olive oil
• salt to taste

Instructions

• Trim the edges, peel off the skin and chop the Sweet Potato lengthwise like we do it for French fries.
• Rinse it well, then drain water and let it dry for few mins. You can even dab using a cloth or tissue. Then add required salt, pepper powder and chilli flakes.
• Add crushed garlic or garlic paste. I used my garlic press.
• Preheat oven at 200 deg C.
• Add oil, toss it well so that is is evenly coated.
• On a baking tray with aluminium foil, spread them.
• Bake in preheated oven at 200 deg C for 15-20 minutes or until golden browned. Toss in between for even baking.
• Enjoy Sweet Potato Fries!

Notes

• Cutting - I cut sweet potato into even sized sticks so it bakes evenly. Uneven pieces will cook faster and some may stay under cooked and some may get burnt.
• Drying - I dry the sweet potato properly after washing. Try not to skip this step or fries may turn little soggy while baking.
• Tossing - I just toss the fries once in between baking time. This helps in browning evenly on all sides.
• Oven temperature - I bake it at 200 degree C. And just make sure that the oven is preheated before putting tray inside.
• Spice level - You can just adjust the pepper and chilli flakes based on taste and who is eating at home.

Nutrition

Serving: 100g | Calories: 36kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 9mg | Potassium: 21mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 221IU | Vitamin C: 0.5mg | Calcium: 6mg | Iron: 0.2mg

The post Baked Sweet Potato Fries Recipe appeared first on Sharmis Passions.

Sweet Potato Jamun is a soft and tasty sweet made by frying sweet potato balls and soaking them in warm sugar syrup. It tastes like gulab jamun but with the addition of sweet potatoes. The outer layer is a little crisp and inside stay soft and moist. It is usually made during festivals, weekends or when guests come home.

This recipe is lighter than regular jamun and does not feel too heavy after eating. Sweetness is mild and flavor of cardamom and saffron is so good. These soak syrup well and taste better after resting. Do try this interesting variation and enjoy!

About Sweet Potato Jamun

Sweet Potato Jamun is a delicious sweet that uses cooked and mashed sweet potatoes as main ingredient. Instead of khoya or milk powder, sweet potato gives structure and softness. I have mashed the sweet potato very well without any lumps so that the jamuns are smooth and soft. Lumps can break the jamuns while frying.

They turn golden while frying and become softer after soaking in syrup. They absorb syrup slowly and evenly so it spreads well inside without breaking. When rolled gently, the shape stay intact and smooth. These jamuns are good option if you want something different but still like traditional sweets.

This recipe has mild natural sweetness and does not overpower syrup. It just blends well with cardamom and saffron. You can add rose flavor if want, but recipe taste good without it. It suits for festival days or when you want something different from usual jamun.

I make this when I have sweet potato left at home and want to make something sweet and light. This feels good to turn simple ingredient into sweet. Sweet potato is called sakkaravalli kilangu in tamil and shakarkandi in hindi.

Sweet Potato Jamun Ingredients

• Sweet potato - I have added boiled and mashed sweet potato for the base, it gives softness and mild natural sweetness. You can use orange or white sweet potato.
• Flour - I have added to bind the dough and help in shaping. You can add little more if the dough feels too sticky.
• Sugar - I add this for sweetness. Balances flavors. Jaggery also works if you want it more healthier.
• Saffron strands - I use this for aroma and color. You can skip or little turmeric for color. It is optional but gives lovely touch.
• Cardamom powder - I add this for fragrance. Gives subtle spice. Freshly crushed cardamom works better.
• Pistachios - I have chopped and added for garnish, it gives light crunch. Almonds can be used instead.
• Oil - I have used oil for deep frying the jamuns. Any neutral tasting oil works fine.

Why This Recipe Works

• It is a simple alternate to gulab jamun using basic ingredients.
• Sweet potato gives natural softness and moisture to the jamuns.
• The syrup flavor blends well without overpowering the sweet.
• Frying at correct temperature keeps the jamuns soft inside.
• It works well for festivals, functions or small celebrations.

Similar Recipes

• Bread Jamun
• Paneer Jamun
• Instant Gulab Jamun
• Milk Powder Jamun
• Dry Jamun

How to make Sweet Potato Jamun Step by Step

1.Rinse the sweet potatoes, trim off the edges. Cut each into 2. Transfer to a pressure cooker, add water till immersing level and pressure cook for 3-4 whistles in medium flame.

2.Peel off the skin and then mash it up well without any lumps. Measure 1 cup and set aside.

3.In a sauce pan, take sugar add water to it.

4.Now add saffron and cardamom powder. Heat it up, stir until sugar completely dissolves. Boil until the sugar syrup is slightly thick and sticky.

5.Switch off and set aside. Now to the mashed sweet potato add maida and salt.

6.Mix well without any lumps. It will be slightly sticky dough. Grease your hands with oil, shape into small lemon sized balls. While rolling don't apply pressure and don't roll them too tight.

7.Shape all the balls and make it ready. Now heat oil in a kadai, the oil should not be smoking hot. If you pinch a small piece and add it it should slowly come up that is the right temperature for frying jamuns.

8.Add 3-4 balls at a time, and fry till golden brown. Roll over for even frying.

9.Drain in tissue paper for 2 minutes then add it to slightly warm sugar syrup. Give at least half and hour standing time before serving. Keep the flame in medium and keep rolling.

Serve chilled or warm!

Expert Tips

• Mashing sweet potato - I mash the sweet potato very well without any lumps. Lumps can break the jamuns while frying.
• Dough Texture - The dough has be soft and little bit sticky, it should not be too dry. If it looks dry, sprinkle few drops of milk and mix it again gently.
• Rolling - I roll the jamuns gently without pressing tight. I only mix gently using fingers. If you knead too much, jamuns will turn bit hard after frying.
• Oil temperature - I have fried the jamuns in medium flame only. Very hot oil browns fast and inside stays uncooked.
• Adding to syrup - I have added the fried jamuns only to warm syrup, not hot. Hot syrup can make the jamuns hard.

Serving and Storage

Serve hot or warm, taste best straight from syrup. Goes well after weekend meals or with chai. Store leftover in syrup in fridge. Just warm lightly before serving again, they stay soft even after two days.

FAQS

1.Why my jamuns cracked while frying?

The dough may be dry or you rolled it too tight. Add few drops of milk next time and roll smooth.

2.Why did the jamuns turn hard?

The dough might have been tight or the oil was too hot. The balls should be smooth, slightly soft and not too hard, do not roll it tight.

3.Can I make jamuns a day before?

Yes, make the jamuns and soak in syrup and refrigerate it. Chilled jamuns tastes great.

4.Can I skip saffron?

Yes, optional. Jamuns still taste good but saffron gives color and aroma.

5.Can I shallow fry?

Deep frying works better for even cooking. Shallow frying may not give proper shape and will fry evenly.

If you have any more questions about this Sweet Potato Jamun Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Sweet Potato Jamun Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Sweet Potato Jamun Recipe

Sweet Potato Jamun is a soft and tasty sweet made by frying sweet potato balls and soaking them in warm sugar syrup. It tastes like gulab jamun but with the addition of sweet potatoes. The outer layer is a little crisp and inside stay soft and moist. It is usually made during festivals, weekends or when guests come home.

Course Dessert, sweet, sweets

Cuisine Indian

Keyword all purpose flour recipes, diwali dishes, diwali food, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, gulab jamun, maida recipes, nuts recipes, sweet recipes, virtual diwali party

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Resting Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 20 jamuns

Calories 32kcal

Author Sharmilee J

Ingredients

• 1 heaped cup mashed sweet potato
• 2 tablespoon maida

For the sugar syrup:

• ¾ cup sugar
• ½ cup water
• 5 strands saffron
• ¼ teaspoon cardamom powder
• few chopped pistachios
• oil to deep fry

Instructions

• Rinse the sweet potatoes, trim off the edges. Cut each into two.
• Transfer to a pressure cooker, add water till immersing level and pressure cook for 3-4 whistles in medium flame.
• Peel off the skin and then mash it up well without any lumps. Measure 1 cup and set aside.
• In a sauce pan, take sugar add water to it. Now add saffron and cardamom powder.
• Heat it up, stir until sugar completely dissolves. Boil until the sugar syrup is slightly thick and sticky. Switch off and set aside.
• Now to the mashed sweet potato add maida and salt. Mix well without any lumps. It will be slightly sticky dough.
• Grease your hands with oil, shape into small lemon sized balls. While rolling don't apply pressure and don't roll them too tight. Shape all the balls and make it ready.
• Now heat oil in a kadai, the oil should not be smoking hot. If you pinch a small piece and add it it should slowly come up that is the right temperature for frying jamuns. Keep the flame in medium and keep rolling.
• Add 3-4 balls at a time, and fry till golden brown. Roll over for even frying.
• Drain in tissue paper for 2mins then add it to slightly warm sugar syrup.
• Give at least half an hour standing time before serving. Enjoy Sweet Potato Jamun!

Notes

• Mashing sweet potato - I mash the sweet potato very well without any lumps. Lumps can break the jamuns while frying.
• Dough Texture - The dough has be soft and little bit sticky, it should not be too dry. If it looks dry, sprinkle few drops of milk and mix it again gently.
• Rolling - I roll the jamuns gently without pressing tight. I only mix gently using fingers. If you knead too much, jamuns will turn bit hard after frying.
• Oil temperature - I have fried the jamuns in medium flame only. Very hot oil browns fast and inside stays uncooked.
• Adding to syrup - I have added the fried jamuns only to warm syrup, not hot. Hot syrup can make the jamuns hard.

Nutrition

Serving: 20g | Calories: 32kcal | Carbohydrates: 8g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 1mg | Potassium: 6mg | Fiber: 0.04g | Sugar: 7g | Vitamin A: 8IU | Vitamin C: 0.2mg | Calcium: 1mg | Iron: 0.04mg

The post Sweet Potato Jamun Recipe appeared first on Sharmis Passions.

Aloo Chaat is a tasty snack made using potatoes mixed with spice powders and herbs, It is quick dish you can make when you suddenly feel like eating something different. The taste is spicy, little sour and very comforting to eat. I usually make this during evening time when everyone wants some snack. 

This chaat is also commonly made on fasting days as potatoes keep you full for longer time. It does not need chutneys or deep frying. Just few ingredients from kitchen is enough. It tastes good hot and even when slightly warm. You can even make it when guests come suddenly.

About Aloo Chaat

Aloo chaat is a popular Indian street style snack where potatoes are cooked till firm and then seasoned well. The key is getting the potato texture right. If potatoes are too soft, they will mash and spoil the chaat. Firm potatoes hold the spice coating better. This step decides the final taste a lot.

The texture of this chaat is soft inside with little crisp outside. You can lightly fry the potatoes to get good bite and flavor. Spices and masalas gives that chaat taste. Lemon juice adds freshness and slight sharp taste to it. All together it gives a nice classic chaat feel.

This is a very flexible recipe. You can adjust spice level easily. Some add onions or green chillies, but I like keeping it simple. Even small changes in spice gives different taste each time. You can play around with what you have. It hardly takes any time and needs very less effort.

I usually make this chaat fresh and serve immediately. It does not need planning or advance preparation. It is one snack that gets over very fast once served. Everyone ends up asking for more.

Aloo Chaat Ingredients

• Potatoes - I have used medium sized potatoes for this recipe. I pressure cook them till just firm so it is easy to cube. Overcooked potatoes will break while frying so try not to cook more.
• Spice powders - I use red chilli powder for little heat, not too much. Roasted jeera powder gives nice chaat flavor. Amchur adds tanginess and chaat masala gives that street style taste. You can adjust all as per liking.
• Oil - I have used to shallow fry the potatoes. It helps in getting light golden color and better taste. You can use any cooking oil.
• Lemon - I squeeze at the end. I always remove seeds before squeezing. It gives freshness to the chaat.
• Coriander leaves - I add for freshness and color. It also balances the spice taste. You can skip if not available.

Why This Recipe Works

• It is very easy and needs only basic ingredients.
• Spices coat the potatoes well and give good flavor.
• Potatoes makes it filling and a satisfying snack.
• You can just adjust spice and sourness easily.
• No chutney or complicated prep is needed.

Similar Recipes

• Dahi papdi chat
• Dahi puri
• Pavi bhaji
• Makhana chat
• Aloo tikki chat

How to make Aloo Chat Step by Step

1.Pressure cook whole potatoes for 3 whistles (It should be firm and not mushy, you should be able cube it, adjust the number of whistles accordingly). Peel off the skin, and cut into cubes.

2.Heat oil in a pan, add the potatoes, fry till slightly golden. It will take at least 7-10 minutes in low flame.

3.Drain in tissue paper. Transfer it to a mixing bowl, add jeera power, red chilli powder, amchur, chat masala powders and required salt.

4.Toss it well.Now squeeze lemon to extract lemon juice. Don't forget to discard the seeds from lemon before you squeeze.

5.Add chopped coriander leaves. Toss it again. Serve.

Serve!

Expert Tips

• Potato cooking - I cook them till firm. If they turn soft, chaat will become mushy. Try not to overcook.
• Frying patiently - I usually fry potatoes in low flame. This helps them get even color. Do not rush frying in high flame.
• Mixing spices - I add spice powders only after potatoes are slightly cooled. If added first, spices may burn and taste bitter.
• Lemon - I just add lemon juice at the end after switching off flame. This keeps the flavor fresh and not bitter.
• Serving - I prefer serving this chaat immediately. Keeping it for long time makes potatoes soggy.

Serving and Storage

Serve aloo chaat hot or warm. You can serve this with hot tea in evening or during weekend snack time. It is also a good idea for party starter or when guests come suddenly. This chaat tastes best when fresh. Avoid storing leftovers as texture will change.

FAQS

1.Can I skip frying?

Yes you can, but frying gives better taste and texture.

2.Is this chaat spicy?

No it is mild spicy. You can adjust chilli powder.

3.Can I add onions?

Yes you can add chopped onions if not fasting.

4.Can kids eat this?

Yes just reduce chilli powder.

5.Can I cook potatoes in advance?

You can cook and cube earlier, but fry and mix just before serving.

If you have any more questions about this Aloo Chaat Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this  Aloo Chaat Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Aloo Chaat Recipe

Aloo Chaat is a tasty snack made using potatoes mixed with spice powders and herbs, It is quick dish you can make when you suddenly feel like eating something different. The taste is spicy, little sour and very comforting to eat. I usually make this during evening time when everyone wants some snack. 

Course Snack

Cuisine Indian

Keyword chaat, chaat recipes, easy potato fry, how to make potato fry, Potato, potato fry, potato fry recipe, Potato Recipes, snack recipes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 plates

Calories 324kcal

Author Sharmilee J

Ingredients

• 3 medium sized potatoes
• 1 teaspoon red chilli powder heaped
• ½ teaspoon roasted jeera powder
• ¼ teaspoon amchur powder
• ¼ teaspoon chat masala powder
• salt to taste
• 1 tablespoon oil
• ½ small sized lemon
• 2 teaspoon coriander leaves chopped

Instructions

• Pressure cook potatoes for 3 whistles (It should be firm and not mushy, you should be able cube it). Peel off the skin, and cut into cubes.
• Heat oil in a pan, add the potatoes, fry till slightly golden. It will take at least 7-10 mins in low flame.
• Drain in tissue paper. Transfer it to a mixing bowl, add jeera power, red chilli powder, amchur. chat masala powders and required salt.
• Toss it well. Now squeeze lemon to extract lemon juice. Don't forget to discard the seeds from lemon before you squeeze.
• Add chopped coriander leaves. Toss it again. Serve Aloo Chaat hot or warm!

Notes

• Pressure cook potatoes until soft yet firm enough to cube.
• The measurement of spice powders can be adjusted according to your preference

Nutrition

Serving: 125g | Calories: 324kcal | Carbohydrates: 60g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 37mg | Potassium: 1411mg | Fiber: 8g | Sugar: 3g | Vitamin A: 322IU | Vitamin C: 77mg | Calcium: 53mg | Iron: 3mg

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Potato au Gratin is one of the classic French dishes that look fancy but is so easy to make at home. It is made with simple ingredients like potato, milk, cream, butter and seasonings, which will turn into a super rich, creamy. This creamy potato is a great side dish to make for Christmas, Thanksgiving...

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