Name: Roasted Āloo Chāt
Prep time: 15 min
Cook time: 40 min
Total time: 1 h
Yield: Serves 4
Cuisine: Indian
Ingredients: Other toppings, such as pomegranate arils or finely diced onion, tomatoes, bell peppers, carrots, or cucumber, as desired; 2 tablespoons chopped cilantro or mint; 2 generous pinches of chāt masālā; 2 tablespoons Date Chutney; 2 tablespoons sev (ideally thin or nylon), optional; 1 to 2 tablespoons olive oil; ½ teaspoon garam masālā; 2 tablespoons Mint Cilantro Chutney; 1 teaspoon salt, plus more to taste; 2 tablespoons unsweetened plain nondairy yogurt; 2 russet potatoes (about 16 ounces/450 g), peeled if desired and cut into 1-inch (2.5 cm) chunks

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr

Appears in

Plant-Based India

By Sheil Shukla

Published 2022

About

Chāt literally means “to lick” in Hindi, and it refers to a tantalizing group of dishes often served street-side throughout India. Chāt can be savored anywhere and has made its way into restaurants and homes around the globe. It awes through its layers of textures and flavors (spicy, sweet, tangy, salty, bitter). This recipe uses the humble āloo (potato), one of the most popular chāt ingredients. The potatoes are often fried, but I suggest roasting them, which is easier for the home cook. R