Potato Raita Chaat (Dahi Alu) -1
Dahi Aloo Chaat (Raita) - 1

Mamta Gupta

This is one of the easiest chaats to make and a popular snack in North India. It is basically a Raita, served with chutneys to make it into a chaat.

That word Chaat means lick or to lick. Chaat dishes are so delicious that they make you want to lick your plate clean, smack your lips. The word Chaat is used for a group of hot, spicy, tangy, vegetarian snacks from north India, where they are traditionally sold by locally well recognized street hawkers. They are specially popular with people out for a walk in the cool of the evenings or when they are out to do their shopping. You can see people standing all around a Chaat Wallas cart, eating from their disposable plates, often licking their plates clean. The plates are often made from dry leaves of Sal tree, Shorea robusta , held together with thin sticks used as pins. These days, plates are either paper ones or made by pressing these leaves in moulds. Serves 4 as a snack/starter.

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3-4 medium potatoes
2 cups natural yoghurt
1 tsp. red chilli powder
1/2 tsp. roasted cumin seeds, coarsely ground
Salt to taste
1 tbs. chopped fresh coriander leaves
1 green chilli, finely chopped (optional)
1 cup or small bowl of Tamarind Chutney
1 cup or bowl of Green Mango Chutney


1.Boil the potatoes in their skin until cooked. Cool and peel.
2.Cut into thick slices or bite sized pieces.
3.Beat yoghurt lightly.
4.Add black pepper, salt, 1/2 the red chilli powder, 1/2 the roast cumin powder, most of the chopped coriander leaves and green chillies, if used.
5.Add the potatoes, fold in gently. Transfer to a serving bowl
6.Garnish by sprinkling remaining red chilli, cumin seed powders and a few coriander leaves on top.
7.Serve chilled with both the chutnies served on the side. Both chutneys are spooned over the Aloo Chaat. People help themselves to as much or as little as they like. You can use chopped coriander and green chillies too as an extra garnish.


Also see Chaat Selection.

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