Aloo Chaat

Step 1

Wash the potatoes under cold running water and pat them completely dry with a kitchen towel — this prevents oil splatter when frying.

Step 2

Cut each potato into 3/4-inch cubes by first cutting lengthwise into thick slabs, then cutting those slabs into sticks, then cutting crosswise to create small cubes.

Step 3

In a small bowl, stir together the yogurt, tamarind paste, cumin seeds, red chili powder, and 1/4 teaspoon of salt until completely smooth and combined.

Step 4

Pour 2 cups of vegetable oil into a deep heavy-bottomed pot or deep skillet, then heat over medium-high heat until the oil shimmers and a single potato cube dropped in immediately sizzles and floats upward, about 8–10 minutes.

Step 5

Carefully add half the potato cubes to the hot oil, one piece at a time, spreading them in a single layer — they should sizzle loudly when they hit the oil.

Step 6

Fry these cubes for 8–10 minutes, stirring gently once every 2 minutes with a slotted spoon, until they turn golden-brown like caramelized toast and feel crispy when you tap one against the pot side.

Step 7

Use a slotted spoon to lift the fried potatoes out of the oil and place them on a plate lined with paper towels to drain.

Step 8

Repeat steps 5–7 with the remaining raw potato cubes, letting the oil return to a shimmer between batches.

Step 9

Transfer all the fried potato cubes to a serving bowl.

Step 10

Pour the tamarind-yogurt mixture over the potatoes and gently toss with a large spoon until every cube is lightly coated, about 30 seconds.

Step 11

Divide the chaat between two bowls and serve immediately while the potatoes are still warm and crispy.