RECIPE: GUNPOWDER ALOO DAHI CHAAT
Gunpowder Aloo Dahi Chaat is a lip smacking, bursting with different flavors, and healthy snack made with spicy roasted potatoes topped with brown chickpeas, onions, yogurt and chutneys. Aloo Chaat is a famous street food from the Indian Sub Continent. The potatoes are either boiled or deep fried and served with chutneys.
There are so many different variations of Aloo Chaat. Each state, each vendor will have a slightly different recipe. What I love about this recipe that it is a versatile recipe. Add ingredients you wish like boiled chickpeas, sprouts, pomegranate, boiled peanuts, chopped vegetables or fruits, etc. Serve with chutneys of your choice from green chutney to tamarind to garlic chutneys.
My Gunpowder Aloo Dahi Chaat
Sometime back when I made gunpowder (Idli Podi), I roasted some baby potatoes and added the powder. The potatoes were delish and hubby and I enjoyed them as a starter dish. During the extremely hot season, I wanted to make a filling dish but one that didn’t require standing in front of the stove for too long. That is when I thought of Gunpowder Aloo Dahi Chaat.
Adding boiled chickpeas, chopped onions, tomatoes, pomegranate and yogurt along with the chutneys made it a healthy and yet filling dish. Hubby and I enjoyed it thoroughly as a light dinner meal.
A bit about the group
After completing ingredients A-Z with English names, we’ve entered season 2 with the theme still being A-Z ingredients but this time round the ingredient should be in Hindi.. confused?? Well, take this recipe, my star ingredient is ALOO. Aloo is the Hindi name for potatoes. So for the coming months we will be brushing up our Hindi Ingredients vocabulary.. but just like in English, there will some letters where we may not have Hindi names of any of the food ingredients.
Anyway, let’s see how far this challenge takes me. As for the English version I’m proud to say I didn’t miss any, only missed letters like X as there weren’t suitable ingredients beginning with that letter.
Some Potatoes (Aloo) Recipes That You Might Find Interesting:
- Garlic Parmesan Hasselback Potatoes – great as a side dish or even as a starter.
- Try Yogurt Potato Curry – it tastes so good with paratha or rotis.
- Peas & Potato Pattis – Surti style, makes a delightful starter or snack.
- Enjoy Aloo Posto – a poppyseed and potato curry, Bengali style. We love it with luchi.
- Corn Potato Cheddar Soup – so comforting during the cold season.
- Pesto Roasted Potato Salad makes a healthy and filling light meal or a delicious party salad.
- Potato Stuffed Chilli Bhajia– perfect for the Monsoon Season
- Another appetizer or snack dish – Sesame Honey Chilli Potatoes
- Methi Bateta Nu Shaak – fenugreek and potato side dish. Here Bateta is the Gujarati name for potatoes.
- My favorite – Baked Potato/ Jacket Potato, a meal on its own.
- Patatas Bravas – a Spanish starter dish.
- Aloo Paratha – flatbread stuffed with potato, usually enjoyed for breakfast.
Ingredients Required For Gunpowder Aloo Dahi Chaat
- Baby Potatoes – if you don’t get baby potatoes then use normal potatoes. Just cut them into chunks after boiling the potatoes. Boil the baby potatoes in water till done.
- Oil – for pan roasting potatoes
- Gunpowder Spice Mixture – can buy ready made or click here for the how to make it at home.
- Date Tamarind Chutney – click here for the recipe
- Green Chutney – I have used mango chutney – click here for the recipe.
- Boiled Brown or White Chickpeas- buy canned ones or soak them overnight and cook them in the pressure cooker for 3-4 whistles.
- Tomato – finely chopped
- Onion – finely chopped
- Chaat Masala – I used ready made
- Red Chilli Powder – add according to your taste
- Cumin Powder –
- Salt – add according to your taste – I like to add rock salt
- Sugar – to add to the yogurt
- Pomegranate Arils – or can use finely chopped raw mango or grapes.
- Chopped Fresh Coriander or Mint for garnishing
GUNPOWDER ALOO DAHI CHAAT
Ingredients
- 500 g baby potatoes boiled
- 2 tbsp oil
- 1 tbsp gunpowder spice mixture idli podi
- 1¼ tsp salt
- ½ cup date tamarind chutney
- ½ cup green chutney
- 2 cups plain yogurt thick
- ½ tsp sugar
- ½ cup chickpeas cooked
- 1 large tomato finely chopped
- 1 large onion finely chopped
- ¼ cup fresh coriander or mint chopped
- 1 tsp red chilli powder
- 1 tsp chaat masala
- ½ cup pomegranate arils
- 1 tsp cumin powder
Instructions
PREPARATION OF THE POTATOES:
- Boil the potatoes in enough water till done.
- Allow the potatoes to cool down completely.
- Slice them into halves, lengthwise.
- Heat oil in a wide pan over medium heat.
- Arrange the potato halves with cut side down. Allow the potatoes to become light golden in colour.
- Sprinkle 1 tsp salt and the gunpowder spice mixture. Mix well.
- Allow the potatoes to cook for one minute and then remove the pan from the fire.
- Allow the potatoes to cool down a bit.
PREPARATION OF YOGURT:
- Add ¼ tsp salt and sugar. Mix well.
PREPARATION OF THE SALAD TOPPING:
- Mix chopped tomato, onion, chopped coriander or mint, boiled chickpeas and pomegranate in a bowl.
ASSEMBLE THE GUNPOWDER ALOO DAHI CHAAT:
- Divide the potatoes into 4 parts. Layer the potatoes in 4 wide plates.
- Top the potato layer with the salad.
- Drizzle yogurt over the salad.
- Add both the chutneys.
- Sprinkle with some cumin powder, chilli powder and chaat masala.
- Garnish with some chopped coriander and any remianing pomegranate and serve.
Notes
- For the salad mixture can use sprouted moong, raw mango finely chopped, chopped cucumber, etc.
- Can also use tomato chutney or garlic chutney.
- Adjust spices according to your taste.
- Make the potatoes a bit crispy.
- Can roast the potatoes in the oven if you like.
- Can serve it without the yogurt.
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If you do try this recipe then please either
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