Aloo Chaat Boats

True story: I love chaat, and enjoy trying new types of chaat whenever I can. These Aloo Chaat Boats are made with mini potatoes, boiled, dug out, baked and then refilled with all the chaat fixings. They are such a fun and delicious way to serve the traditional aloo chat. 

Aloo Chaat Boats

Aloo Chaat is a popular street food snack, that’s typically made with fried potatoes. It’s seasoned with spices and coated in green chutney. It’s then topped with all sorts of deliciousness such as pomegranate, chopped coriander, sev and sweet chutney! 

{Similar Reads: Papdi Chaat}

I wanted to avoid frying the potatoes yet still keep the crispy element so after boiling the potatoes I dug out the inside and crisped the skins (our boats) by baking them in the oven. The dug out boiled potatoes are tossed in chutneys and chaat masala, filled back in the potato skins and topped with  your favorite chaat toppings. They are a party in every bite. 

For this recipe I used fingerling potatoes as they are small, long, cook quickly and buttery soft. You can also use baby reds or large russets but the small ones are the best for bite sized treats.

Aloo Chaat Boats Aloo Chaat Boats

{Similar Reads: Masala Papad}

The first step is to boil the potatoes which you can do either on the stovetop or in an instant pot. Small potatoes boil up quiet quickly so keep your eye on them.

Aloo Chaat Boats

Once cooked, remove them from the water and allow them to cook for a few minutes. You’ll then cut them lengthwise and scoop out the insides reserving that goodness for later! Using a pastry brush or your hands coat the potato skins and bake them on both sides until crispy. 

Aloo Chaat Boats Aloo Chaat Boats Aloo Chaat Boats
Now comes the fun part: take that mashed potato mixture and mix it up with some green chutney, sweet tamarind chutney and chaat masala. Fill in your aloo boats and add your favorite toppings. Enjoy your creation!

Aloo Chaat Boats

Aloo Chaat Boats
Prep time
Cook time
Total time
Aloo Chaat Boats: made with mini potatoes, boiled, dug out, baked and then refilled with all the chaat fixings.
Recipe type: Appetizer
Cuisine: Indian
Serves: 4-6
  • 10-12 fingerling potatoes
  • ¼ cup onion; finely chopped
  • ¼ cup pomegranate arils
  • ¼ cup cilantro mint chutney
  • ¼ cup sweet tamarind chutney
  • ⅓ cup cilantro; chopped
  • ⅓ cup sev (crispy fried gram flour noodles)
  • 1 tablespoon chaat masala
  • 1 teaspoon oil
  • 1⅛ teaspoon salt
  • 1 green chili; finely diced
  • 1 lemon/lime
  1. Stovetop: In a large pot fill with water and one teaspoon of salt. Pierce potatoes with a fork and add to water. Bring to a boil And cook for 12-14 minutes.
  2. Instant Pot: Fill inner pot with 3-4 inches of water and one teaspoon of salt. Pierce potatoes with a fork and add to water. Set pressure cooker mode for 7 minutes on natural release.
  3. Remove potatoes from water once cooked and let cool.
  4. Preheat oven on 425 F.
  5. Cut the cooked potatoes length wise and scoop our the inner potato in a bowl, reserving for later.
  6. Coat the potato skins with oil, using a brush or hands and arrange on a baking tray or oven safe dish, skin side down.
  7. Bake for 7-8 minutes on one side, flip and bake for 6-7 more minutes on the other side.
  8. Remove from oven.
  9. In the bowl of mashed potatoes add half the cilantro mint chutney, sweet tamarind chutney, half the chaat masala and salt -- mix.
  10. Scoop the mixture in the potato skins, drizzle on the remaining chutneys, top with onion, green chilie, cilantro, pomegranate and crunchy sev. Sprinkle on remaining chaat masala and squeezes of lime/lemon juices.


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