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Shilpa

Aloo Chaat – Air Fryer Spicy Delhi Aloo Chaat

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2
Course: Appetizer, Side Dish
Cuisine: Indian, North Indian Food, Street Food
Ingredients Equipment Method Notes

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

Equipment

  • Air Fryer

Method
 

  1. 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.
  2. 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.
  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. 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.
  4. Additionally, make the chutney. For the chutney blend fresh cilantro, dried mint, serrano pepper, black salt and water.
  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.

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.