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.
Author:
Recipe type: Appetizer
Cuisine: Indian
Serves: 4-6
Ingredients
  • 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
Method
  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.
Recipe by Love Laugh Mirch at https://lovelaughmirch.com/aloo-chaat-boats/