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Chaat Aloo

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Aloo Chaat

This Aloo Chaat is a delicious take on a potato salad



Aloo Chaat is a perfect starter or side dish to any Indian feast

Think of this as a healthy potato salad. Aloo means potato in Hindi so this is a potato chaat.

I love chaats and this aloo chaat is a specially good one! Chaats are small snacks and they all have their own delicious flavours with a mixture of textures to keep them interesting.

The tangy and sweet tamarind sauce in this aloo chaat recipe together with the mint and coriander sauce just plain get it. You can whip this one up in minutes with very little work. It’s the perfect dish for the Summer BBQ.

I first tried aloo chaat  just like this on a trip to Mumbai. The moment I tried it I was hooked and wanted to try many other chaats. You will find a good selection on this blog and they can be enjoyed on their own or together. I like to make four or five when we have friends over. They always go down well. 

Make this recipe your own

One ingredient that you will find in most chaats is chaat masala. It does take a bit of getting used to so just add a little if your pallet takes a while to get used to new flavours.

One of the other  main ingredients in my aloo chaat  is black salt which has the aroma of sulphur!. It is quite a strong aroma but believe me… it tastes amazing. Obviously omit the black salt if you really can’t take the smell! You probably will grow to love it though.


Working Ahead

One thing I really like about chaats like this aloo chaat  is the fact that it can be made ahead of time. When I cook a curry feast for family and friends, I do like to have a good mix of dishes but I don’t want to be cooking all the time.

This chaat aloo you can simply place in the fridge and bring it out when everyone gets there. This aloo chaat should keep in the fridge for a few days.



Aloo chaat

Boil the potatoes in their skins until fall apart soft. Then peel and cube.

chaat aloo

Whisk the yoghurt until creamy smooth and then add the rest of the dressing ingredients.

In the photo below of my aloo chaat , I used sev to garnish the chaat. You can find sev at most Asian shops. Sev is made out of fried gram (chickpea) flour.

I prefer a very fine sev which is much finer than the one I used.

You can find that online. It is also called nylon sev and it is far better than the larger sev I used so look out for it.

I used fine sev in this dahi papdi chaat  and also in this samosa chaat so have a look at these recipes so you know what you are looking for.

Aloo chaat

This step is optional but if you want to, brown the potatoes in a little oil.

chaat aloo

Add the potatoes to the dressing and stir well.

Chaat aloo

Place in the fridge to chill for about 30 minutes before serving. Top with the sauces and other garnish.

I really hope you enjoy this simple chaat aloo as much as my family and I do. Feel free to play with the recipe and adjust the flavours to taste. If you want it to be spicier, add some chilli powder or chopped fresh chillies. You can also add more yogurt for a creamier dish or simply add whatever you feel will make the recipe better for you.

That’s what good chaats are all about. Taste as you go and get creative.

If you like this aloo chaat recipe you might like to try some of these other popular chaats:

Spinach Chaat
Samosa Chaat
Dahi Papdi Chaat
Idli Keema Chaat
Chicken Chaat

Yield: 4

Chaat Aloo

Chaat Aloo
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 500g Yukon Gold potatoes or similar
  • 2 tbsp rapeseed oil
  • 200g plain Greek yoghurt
  • ½ red onion – finely chopped
  • 2 tsp chaat masala
  • ½ tsp chilli powder
  • ½ tsp cumin powder
  • 3 tbsp mint & coriander sauce
  • 3 tbsptamarind sauce
  • Salt to taste
  • Freshly ground pepper to taste
  • Pomegranate seeds
  • Sev


  1. Boil the potatoes in their skins until fall apart soft and then allow to cool. Peel them and cut into cubes. If you want, you can fry them in a little oil until browned. This is optional.
  2. Whisk the yoghurt until it becomes light and creamy. Add the rest of the dressing ingredients and stir well. Add salt and pepper to taste.
  3. To finish, add the potatoes and stir it all up. Chill in the fridge for about 30 minutes. Then top with tamarind sauce, mint and coriander sauce, pomegranate seeds and sev.

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