Karara Aloo Chaat (Crisp Potato Salad)

Crisp fried potatoes flavored with chaat masala, homemade spicy chutney, and a light yogurt foam for a zingy Indian snack.

Vegetarian Indian Appetiser Potatoes Spicy

Estimated Nutrition

Calories

485.1

kcal / serving

1940.4 kcal total

Carbs

67.1g

per serving

268.4 g total

Fat

22.1g

per serving

88.5 g total

Protein

4.6g

per serving

18.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Sugar Syrup

For the foam

100

Granulated Sugar

For the chutney

Dairy

250

Yoghurt

For the foam

Single Cream

For the foam

Fruits

0.5

piece

Pomegranate

Seeds only

NutsSeeds

piece

Sea Salt

To taste

tbsp

Mango Powder

Amchur

tsp

Kashmiri Chili Powder

Or sweet paprika

tbsp

Black Salt

Kala namak

tsp

Cumin Powder

Toasted

tsp

Fennel Seeds

Powdered

tbsp

Coriander Leaves

Chopped

tbsp

Mint Leaves

Chopped

piece

Chaat Masala

Sprinkle

piece

Red Chilli Powder

Sprinkle

OilsFats

unit

Vegetable Oil

For shallow and deep frying

Vegetables

500

King Edward Potatoes

Peeled and cut into large cubes

100

Peruvian Potatoes

Thinly sliced, purple variety

tsp

Ginger

Ground

piece

Watercress

Baby leaves for garnish

Method

Mix yoghurt, cream, and sugar syrup, then charge in a siphon with two nitro cartridges and chill for two hours.

Shallow fry King Edward potatoes in oil until almost cooked, then drain and press them flat between kitchen paper.

Fry the pressed potatoes again until crisp and light brown, then drain on kitchen paper.

Heat vegetable oil to 180°C in a deep-fat fryer or heavy-bottomed pan.

Deep fry Peruvian potato slices until they become crisps, then sprinkle with sea salt.

Boil 100ml water with sugar, add spices, and simmer until the chutney thickens.

Toss hot potatoes with pomegranate, coriander, and chutney, then plate and garnish with yoghurt foam, crisps, and herbs.