Alu Phal Chaat

Alu Phal Chaat

Chaat is a North Indian word which describes a savoury snack typically sold at roadside stalls or carts in India. It is said that chaat originated in east India, although now it has become such a popular concept that it is served all over India. There are many varieties of chaat and the variants are all based on fried dough (for this recipe the fried dough is made of gram flour and is a crispy vermicelli-like snack called sev). Common elements of chaat include yoghurt, onions, chickpeas, coriander, mint, lemon, spices and fruit (phal). This recipe uses a combination of those ingredients and is quick, simple and easy to prepare. Not only this, but the ingredients are also very nutritious, making it one of the healthier Indian street food dishes. A chaat is supposed to be what we call “chat-pata” in Punjabi – this means dishes with a hot, sweet and sour flavour and a snack which is finger-licking good, just like this!

Serves 4-5:

  • 1 large potato, diced into three-quarter inch cubes
  • 180g freshly boiled or tinned chickpeas, drained
  • 1 small onion, finely chopped or 100g of grated radish
  • 3 green finger chillies, finely chopped
  • 2 tsp lemon juice
  • 3 tbsp mint chutney (see recipe on page 156)
  • ¾ mango, diced into half-cm cubes
  • ¾ pomegranate (seeds only)
  • 80g sev (gram flour snacks)
  • 6 tbsp chopped fresh coriander
  • 3 tbsp chopped fresh mint leaves
  • ½ tsp salt or to taste


  • 2 tsp chaat masala
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • ¾ tsp red chilli powder


  1. Boil the diced potatoes until cooked. When boiled run under cold water until cool and then drain
  2. In a large bowl combine the potatoes, chickpeas, onions (or radish), pomegranate seeds, green chillies, coriander leaves, mint leaves, chaat masala, salt, red chilli powder, cumin powder and garam masala together
  3. Add the lemon juice and toss again
  4. Transfer the mixture into individual bowls or serving shot glasses (if using shot glasses you will get more per person)
  5. Spoon one teaspoon of mint chutney on the top of each portion, spreading it evenly. Onto this, sprinkle a handful of sev and about a tablespoon of diced mango
  6. Garnish as desired and serve