Tangy Indian Potato and Pea Salad - Aloo Chaat
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Easy Indian Potato & Pea Salad (Aloo Matar Chaat)

This is my take on Aloo Chaat, a very popular street food snack from North India and a super easy one to recreate at home. “Matar” means peas in Hindi, which I’ve added because peas and potatoes are a match made in heaven for summery salads. This is a perfect BBQ side dish or picnic addition.

Chaat Masala is lively spice blend that is the go-to seasoning to pep up Indian snacks. The word “chaat” is from the Hindi verb “chaatna” which means to lick. True to form, chaat is finger licking good food and has a lot to thank this spice mix for. Characterised by its distinctive sulphurous aroma and sour flavour, it is spicy, hot, sweet and tangy all at the same time, making this a perfectly piquant and interesting salad.

Aloo Chaat is typically made with potatoes that have been par boiled and then shallow fried. I’ve skipped the frying stage as it makes things easier and gives a fresher taste. he fried version does work really well however as a side to grilled meats…think steak and chips!

Easy Indian Potato & Pea Salad (Aloo Matar Chaat)

Easy Indian Potato & Pea Salad (Aloo Matar Chaat)

5 from 1 vote
Course: SidesCuisine: IndianDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

20

minutes

Chaat Masala is characterised by its distinctive sulphurous aroma and sour flavour, it is spicy, hot, sweet and tangy all at the same time, making this a perfectly piquant and interesting salad.

Ingredients

  • 800 g small new potatoes

  • 200 g frozen peas

  • 1/2 small red onion, finely chopped or sliced

  • 50 g pomegranate arils

  • 1 small red chilli, de-seeded and finely chopped

  • 2 tbsp fresh lime juice

  • 1 heaped tbsp Chaat masala

  • small handful fresh coriander, roughly chopped

  • small handful fresh mint, leaves picked and roughly chopped

Directions

  • Boil the potatoes in lightly salted water for 15-20 minutes or until a knife pierces them easily. Add the frozen peas for the final 2 minutes of cooking then drain well and allow to cool slightly.
  • Cut the potatoes into chunks then add to a bowl with the peas, red onion, pomegranate arils and chilli. Squeeze the lime over, sprinkle the chaat masala and combine. Taste for seasoning and add more chaat masala if you want more salt or tang. Add and mix through the fresh herbs just before serving.

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