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Maneet Chauhan's Aloo Chaat
Recipe by: Maneet Chauhan, chef and author of Chaat: Recipes from the Kitchens, Markets and Railways of India
Excerpted from Chaat: Recipes from the Kitchens, Markets and Railways of India by Maneet Chauhan & Jody Eddy. Copyright © 2020. Available from Clarkson Potter.
There's almost always an aloo (potato) chaat vendor at the Old Junction train station near Chandni Chowk. I usually hear the sizzle of frying potatoes and catch their earthy aroma before I spot him. This chaat recipe is found throughout most of northern India and also makes an appearance in some eastern and western regions, where the ingredients very based upon what vegetables are in season; that said, tomatoes, red onions, radishes, and cucumbers are all frequent dance partners.
I recommend peeling the potatoes once they're cool enough to handle but still warm enough so the skins will slip off easily, and then frying them up just after peeling to avoid gumminess. I like to use Kashmiri red chilli powder in this recipe, but any fiery red chilli powder will do. The chaat doesn't keep well and should be eaten before the sev (fried chickpea noodles) get a chance to become soggy.