Aloo Chaat – Air Fryer Spicy Delhi Aloo Chaat

Street foods are one of the best parts of traveling and creating experiences! Have you ever tried Aloo chaat from Delhi? It is AWESOME. Boiled and then deep-fried succulent potatoes, sprinkled with fragrant salty- spicy flavors, adorned with some cilantro and mint chutney. But once you are far away at home what’s a pining heart to do when you can’t find the same kinds of flavors that you grew up eating? Well, you attempt to make it! This Aloo Chaat – Air Fryer Spicy Delhi Aloo Chaat is my attempt to make a heathier version of deep-fried aloo chaat.

How do we make Aloo Chaat – Air Fryer Spicy Delhi Aloo Chaat?

Traditionally the potatoes are boiled and then deep-fried. However, I have attempted to make a healthier version in an air fryer.

Step 1 to make Aloo Chaat – Air Fryer Spicy Delhi Aloo Chaat: 

First, rinse and peel the potatoes. Secondly, dice them into 2 – inch thick cubes. Dice the potatoes evenly, this will ensure that all potatoes are uniformly cooked and browned.

Step 2: 

When you are ready to cook, grease your  Air Fryer  basket with 1 tsp oil. I grease mine by rubbing, brushing, or spraying, a little bit of oil on the bottom grate. Then, follow your air fryer directions for preheating to 400°F for 3 minutes. When it’s preheated, working in batches, place the potatoes in a single layer. Air fry for 15 minutes at 400, stopping and shaking the basket 2-3 times throughout to promote even cooking. Rub about 1/2 tsp  additional oil on the potatoes.

You’ll know the potatoes are done when they have a nice golden-brown color on the outside and they can be effortlessly stabbed with a fork. If you don’t want to super brown you can reduce the temperature to 12 minutes instead of 15 however, I like mine browned.

Step 3: 

Meanwhile, when your potatoes are getting air fried, dry roast cumin seeds in a pan on medium heat until nice and fragrant. They can burn quickly so make sure not to burn them. Once they cool down grind them in a coffee blender or a spice mixer. You can use store bought roasted ground cumin too. Further, in a mixing bowl, add in lemon juice, roasted ground cumin, dried mint, chaat masala, black salt, red chili powder, ground pepper and oil. Mix well.

Step 4:

Additionally, make the chutney. For the chutney blend fresh cilantro, dried mint, serrano pepper, black salt and water.

Step 5: 

Once the potatoes are ready mix them when they are hot in the mixing bowl with the spice mix. Transfer them to a serving bowl and top with chutney.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Try some of our other recipes:

Air Fryer Chicken Tikka – Chicken Banjara Tikka

Malai Chicken Tikka

Air Fryer Bhindi Okra

Indian Street Corn – Air Fryer Corn on the Cob

Aloo Chaat – Air Fryer Spicy Delhi Aloo Chaat

Shilpa

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Appetizer, Side Dish

Cuisine Indian, North Indian Food, Street Food

Servings 2

Equipment

• Air Fryer

Ingredients

  

Potatoes

• 3 medium potatoes, yukon gold (2 and 3/4 cups chopped to 2 inch cubes)
• 1/2 tbsp cumin seeds  (jeera) (or 2 tsp roasted ground cumin)
• 2 tsp lemon juice (juice of 1/2 a lemon)
• 1/2 tsp dried mint leaves (pudina)
• 1 and 1/4 tsp chaat masala 
• 1/4 tsp black salt (kaala namak)
• 1/2 tsp red chili powder  (cayenne pepper)
• 1/4 tsp ground black pepper
• 2.5 tsp oil of choice (divided, for the spice mix and greasing the basket)

Chutney

• 1 tbsp fresh cilantro leaves (dhaniya ke patte)
• 1/2 tsp dried mint leaves (pudina)
• 1 serrano pepper, small (hari mirch)
• 1/4 tsp black salt (kaala namak)
• 1 tbsp water

Instructions

 

• First, rinse and peel the potatoes. Secondly, dice them into 2 – inch thick cubes. Dice the potatoes evenly, this will ensure that all potatoes are uniformly cooked and browned.
• When you are ready to cook, grease your  Air Fryer  basket with 1 tsp oil. Then, follow your air fryer directions for preheating to 400°F for 3 minutes. When it’s preheated, working in batches, place the potatoes in a single layer. Air fry for 15 minutes at 400°F, stopping and shaking the basket 2-3 times throughout to promote even cooking. Rub about 1/2 tsp additional oil on the potatoes when you shake the basket. If you don’t want the potatoes super brown you can reduce the temperature to 12 minutes instead of 15 however, I like mine browned.
• Meanwhile, when your potatoes are getting air fried, dry roast cumin seeds in a pan on medium heat until nice and fragrant. They can burn quickly so make sure not to burn them. Once they cool down grind them in a coffee blender or a spice mixer. Further, in a mixing bowl, add in lemon juice, roasted ground cumin that we made by grinding roasted cumin seeds, dried mint, chaat masala, black salt, red chili powder, ground pepper and 1 tsp oil. Mix well.
• Additionally, make the chutney. For the chutney blend fresh cilantro, dried mint, serrano pepper, black salt and water.
• Once the potatoes are ready mix them when they are hot in the mixing bowl with the spice mix. Transfer them to a serving bowl and top with chutney.

Notes

You can use store bought roasted ground cumin. I didn’t have roasted cumin so I dry roasted the seeds and ground them.

If using store bought roasted ground cumin use 2 tsps of it.

If you don’t have black salt you can use regular salt.

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