Deli Aloo Chaat

Wash the potatoes. You can leave the skin on if you wish. Cut the potatoes in large chunks. I had 550 g of potato chunks after peeling. Measure out the spices and keep the rest of the ingredients ready.

Place the potatoes in a pot and sprinkle ½ teaspoon salt. Add enough water to cover the potatoes.

Place the pot on high stove and bring to a boil. Tip:- While the potatoes are boiling you can place the cast iron skillet or tawa on another stove and start heating it up. Once the water comes to a boil (takes about 5 minutes) switch off stove and drain immediately. We don’t have to cook the potatoes. We flash boil the potatoes to get them warmed up and ready for shallow frying.

Using a kitchen towel dry out the potatoes thoroughly.

In the cast iron skillet add the ghee. I recommend taking a wide pan instead of a kadai/wok for frying. Heat on low medium heat till the ghee melts.

Add the potatoes in a single layer. Don’t overcrowd, fry in 2 or more batches if needed. Shallow fry on all sides medium high heat till you see that potatoes are nicely browned and are crispy. Use a fork to make sure that they are tender and cooked. Don’t let the potatoes become too dark. The potatoes should be golden – creamy inside and crisp outside.

Place the fried potatoes in a large bowl. Don’t drain the extra ghee, if there is some leftover, add it to the bowl. Add the spices powders, lemon juice and chutney immediately. Add chopped ginger, chopped green chillies & cilantro as well. Cover the bowl with a lid and shake to combine everything very well.

Serve the aloo chaat immediately with a scatter of seve, onions, pomegranate arils etc.