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Tangy Potato Chaat (Aloo chaat)

Susan Kahn

Servings: three to four.

For those concerned with the fat content of most potato salads, this Indian chaat is ideal. Potatoes are steeped in a fat-free lime dressing and tossed with chiles, cilantro, and fresh ginger. The result is a tangy blend of diverse and complementary flavors.


  • 1/4 cup coarsely chopped cilantro
  • 1 Tbs. cored, seeded, and chopped jalapeño
  • 8 to 10 fresh mint leaves
  • 1 Tbs. coarsely chopped fresh ginger
  • 1-1/2 lb. waxy potatoes (preferably Yellow Finn or Yukon Gold), peeled and cut into
  • 1-1/2-in. cubes
  • 1/4 cup freshly squeezed lime juice
  • 1/2 tsp. chaat powder
  • 1/2 tsp. salt

Nutritional Information

      Calories (kcal) : 110
      Fat Calories (kcal): 0
      Fat (g): 0
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 300
      Carbohydrates (g): 26
      Fiber (g): 3
      Protein (g): 4


  • Put the cilantro, jalapeño, mint, and ginger in a food processor and process until finely chopped. Set aside.
  • Steam or boil the potatoes until they can be pierced easily with a fork, 15 to 20 min.  Meanwhile, mix the lime juice, chaat powder, and salt in a large bowl. Add the cooked, drained potatoes and toss gently to coat; they will absorb the juice quickly. Add the herb paste and toss again. Taste and adjust seasonings. Serve immediately or chill for 45 min. and serve cold.


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