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Aloo chaat

“Chaat” means ‘to taste’ in Hindi and is a common name for a popular street food. It is typically made with aloo (potato) or chana (chickpea). It is served on or mixed into a refreshing kachumber salad and topped with zingy coriander chutney and sev (gram flour sticks as found in Bombay mix).



  • ½ cucumber
  • 2 medium tomatoes
  • ¼ red onion
  • 1 teaspoon garam masala 
  • ½ lemon, juiced
  • ¼ teaspoon salt, to taste
  • pinch of fresh coriander and mint leaves (optional)


  • 200g potatoes, wash, cubed and boiled
  • ¼ teaspoon kala namak (black salt) or chaat spice 
  • pinch asafoetida 

Coriander chutney

  • 1 bunch of fresh coriander (stalks and leaves)
  • ½ lemon, juiced
  • ½ inch ginger
  • 1 clove garlic
  • 1 green chilli or chilli flakes/powder
  • 0.5 teaspoon ground cumin 
  • 0.5 teaspoon salt
  • Water

To garnish

  • Drizzle of tamarind chutney 
  • 1 tablespoon sev/boondi/farsan - available in Indian stores
  • Pinch of coriander leaves, chopped (optional)
  • 1 tablespoon pomegranate seeds (optional)


  1. To make the kachumber, wash all your vegetables well. 
  2. Dice the cumber, tomatoes and onion - you can use only ½ the onion if you don’t want it to be too intense. 
  3. Finely chop the coriander and mint.
  4. Combine together with the garam masala, lemon juice, salt, coriander & mint in a medium sized bowl.
  5. Taste and adjust seasoning if required.
  6. To make the coriander chutney blend all the ingredients together adding water a little at a time to bind it (or use oil for a silky smooth finish).
  7. Combine the boiled potatoes with kala namak and asafoetida in a large mixing bowl.
  8. Mix the kachumber and potatoes - or lay the kachumber on a plate topped with the potatoes.
  9. Zig zag with coriander chutney and tamarind chutney. 
  10. Garnish with sev and fresh coriander plus pomegranate seeds if you’re feeling fancy!

Download the PDF version of the recipe here.

Contribution by:

Sareta Puri
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Sareta is a vegan chef, consultant and writer, who works in food education and sustainable food, including as a teacher and mentor for Eating Better alliance member Made In Hackney.