Spicy, sweet and sour – this easy Air Fryer Aloo Chaat is the most addictive snack ever! Crispy air fried spiced potatoes topped with chutneys, pomegranate and sev will literally have your mouth watering for more!
Air Fryer Aloo Chaat
Air Fryer Aloo Chaat is a famous Indian street food where boiled and fried potatoes are drizzled with yogurt, chutney and spices. It’s a refreshing dish with layers of flavors coming that create a burst of freshness in every bite.
Variations
As with many Indian chaat dishes, aloo chaat recipes are open ended. There are several variations to this fast food snack which changes with each regions. Some prefer to keep it simple without adding pomegranate or sev, but i personally love the combination of creamy, sweet, crunchy, spicy. You can easily swap out the yogurt for a dairy free alternative or skip it altogether.
How to make Air Fryer Aloo Chaat
- The star of this dish is a good potato. My favorite potatoes to use in this chaat are baby fingerlings or russet potatoes cut into small one inch cubes.
- Once you’ve par boiled your potatoes, drain them before tossing them in spices. Air Fry them until they are crispy on the outside and soft on the inside.
- Drizzle your crisp potatoes with yogurt, cilantro mint chutney, sweet tamarind chutney, pomegranate arils, crunchy sev, diced chilies and fresh chopped cilantro. Extra squeezes of lemon are never a bad idea as is a pinch of chaat masala.
- 2 cup baby fingerling potatoes or russet potatoes chopped into one inch cubes
- 2 tablespoon oil
- ½ teaspoon lal mirch/red chili powder
- 1 tablespoon chaat masala
- ½ teaspoon ground coriander powder
- 2 teaspoon salt
- 3 tablespoon plain yogurt
- 2 tablespoon cilantro mint chutney
- 2 tablespoon sweet tamarind chutney
- 3 tablespoon pomegranate arils
- 1 green chili; finely diced
- ¼ cup chopped fresh cilantro
- 2 tablespoon thin sev
- ⅛ teaspoon chaat masala
- fresh lemon wedges
- In a large pot add your baby fingerling potatoes or potatoes cubes, double the amount of water and salt.
- Bring to a single boil, immediately turn off heat, and drain.
- In a heat safe dish add your oil, put in air fryer and pre heat at 400F for 5 minutes until hot.
- Add the potatoes back to the pot and mix lal mirch/red chili powder, chaat masala, ground coriander powder, and remaining salt. Mix this all up until well coated!
- Add the coated potatoes to the hot oil and cook at 400F for 15 minutes, shaking them up a bit halfway through.
- To a wide bowl add the crispy aloo, drizzle with yogurt, chutneys, pomegranate arils, sev, diced chili, chopped cilantro, squeezes of lemon juice and a sprinkle of chaat masala.
- Serve immediately and enjoy!
Looking for more chaats? Try this Papdi Chaat and these Bhel Puri Cakes!
Enjoy!
