Chatpate Aloo (Spicy Stir-Fry Potatoes)
Chatpate Aloo or spicy stir-fry potatoes is a tangy and delicious spicy dish. These Stir-fried potatoes with green chili and tamarind give a very unique flavor. Chatpate Aloo is perfect as a delicious appetizer or you can serve them as a side dish with any meal.
Ingredients
- 3 cups potatoes boiled peeled and cubed in byte size
- 4 tablespoons oil, I like canola oil
- 1 teaspoon cumin seeds, jeera
- 1 teaspoon salt
- 2 tablespoons green chili finely chopped, adjust to your taste
- 1/4 teaspoon chili flake
- 1 teaspoon finely shredded ginger
- 2 tablespoons tamarind paste (do not use concentrated Tamarind)
- 1/4 teaspoon sugar
- 1/4 cup cilantro chopped
- 2-3 tablespoons water
Instructions
- Heat the oil in a frying pan on medium-high heat. Oil is the right temperature when cumin seeds crack immediately after being put in the pan.
- Add cumin seeds after seeds crack add potatoes and sprinkle the salt over potatoes.
- Stir-fry until potatoes are light golden brown this should take about 6-7 minutes. Add ginger, green chilies and chili flakes. Stir for about a minute.
- Add tamarind paste, and sugar mix it well. Add water as needed about 2-3 tablespoons. Potatoes should be moist.
- Turn off the heat and add cilantro. Mix it well and serve chatpata aloo hot.
Tried this recipe?Let us know how it was!
Chatpate Aloo Fry Recipe: Spicy Potatoes
Chatpate Aloo is a delightful dish featuring sautéed potatoes seasoned with a tantalizing blend of spices. This recipe is perfect for various occasions including appetizers, gluten-free diets, lunch box suggestions, quick & easy meals, snacks, and especially suits vegan and vegetarian preferences. The potatoes are cooked to perfection, creating a crispy exterior while remaining tender inside. Bursting with flavor, Chatpate Aloo offers a satisfying experience with its spicy and aromatic profile, making it a popular choice among those seeking a delicious and wholesome dish.
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Preparing the Potatoes
To begin making the chatpate aloo fry, start by washing and peeling the potatoes. Cut them into small cubes or slices, depending on your preference. This step is crucial as it ensures even cooking and allows the flavors to penetrate the potatoes evenly. Chatpate aloo fry is all about the spicy and tangy flavors, so make sure to cut the potatoes into bite-sized pieces for maximum flavor impact.
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Frying the Potatoes
Heat oil in a pan and add cumin seeds to it. Once the cumin seeds start to splutter, add the diced potatoes to the pan. Fry the potatoes on medium heat until they turn golden brown and crispy on the edges. This step is essential as it gives the chatpate aloo fry its characteristic texture and crunchiness. Make sure to stir the potatoes occasionally to ensure even frying.
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Adding Spices
Once the potatoes are fried to perfection, it’s time to add the spices. Sprinkle turmeric powder, red chili powder, and chatpate masala over the fried potatoes. Adjust the quantity of spices according to your taste preferences. The chatpate masala is the star ingredient of this dish, adding a unique blend of tangy and spicy flavors to the chatpate aloo fry. Stir well to coat the potatoes evenly with the spices.
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Seasoning and Garnishing
Next, add salt to taste and squeeze fresh lemon juice over the chatpate aloo fry. The lemon juice adds a refreshing tanginess to the dish, balancing out the heat from the spices. Garnish the dish with freshly chopped cilantro leaves for a burst of freshness and color. Cilantro not only enhances the visual appeal of the dish but also adds a subtle herbaceous flavor that complements the spicy potatoes perfectly.
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Serving
Once the chatpate aloo fry is ready, transfer it to a serving platter and serve hot. This spicy potato dish is perfect as a side dish or snack and pairs well with roti, naan, or rice. You can also enjoy it on its own as a delicious and flavorful appetizer. Serve it with your favorite chutney or dip for an extra kick of flavor. Whether you’re entertaining guests or craving a spicy snack, chatpate aloo fry is sure to satisfy your taste buds with its bold and irresistible flavors.
Tips:
To make the chatpate aloo fry even spicier, you can add finely chopped green chilies along with the spices.
For added crunchiness, you can coat the potatoes in a thin layer of cornstarch before frying them.
If you don’t have chatpate masala on hand, you can make your own by combining equal parts of chaat masala, amchur (dried mango powder), and black salt.
Variations:
Chatpate Aloo Chaat: Turn this chatpate aloo fry into a delicious chaat by topping it with yogurt, tamarind chutney, tomatoes, and sev (crispy chickpea noodles).
Chatpate Aloo Sandwich: Use the chatpate aloo fry as a filling for sandwiches along with some mint chutney and sliced vegetables for a spicy and satisfying meal.
Benefits:
Potatoes are a good source of vitamins and minerals, including vitamin C, potassium, and B vitamins.
The spices used in chatpate aloo fry, such as turmeric and red chili powder, have anti-inflammatory and antioxidant properties.
Lemon juice adds vitamin C to the dish, which boosts immunity and aids in digestion.
Cilantro is rich in antioxidants and may help lower blood sugar levels and improve heart health.
FAQs:
Q: Can I make chatpate aloo fry ahead of time?
A: While chatpate aloo fry is best enjoyed fresh and hot, you can prepare the fried potatoes in advance and store them in an airtight container in the refrigerator. When ready to serve, reheat the potatoes in a pan and add the spices and seasonings.
Q: Can I use sweet potatoes instead of regular potatoes?
A: Yes, you can definitely use sweet potatoes to make chatpate aloo fry. Sweet potatoes add a slightly sweet and earthy flavor to the dish, which pairs well with the spicy and tangy seasonings.
Q: Is chatpate aloo fry spicy?
A: Yes, chatpate aloo fry is meant to be spicy, thanks to the addition of red chili powder and chatpate masala. However, you can adjust the level of spiciness according to your taste preferences by reducing the amount of chili powder or omitting it altogether.
Explore more recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)
Gupta
October 26, 2018 at 5:13 amThanks for the recipe, these are wonderful and very popular with my family.
Just love your receipes.
Manjula Jain
October 27, 2018 at 8:49 pmGupta, thanks, appreciate the comment
Ram
October 22, 2018 at 7:37 amJust love your receipes.
I tried this recipe . it tastes good. thank u
andrew bogutt
October 22, 2018 at 6:11 amI tried this recipe . it tastes good. thank u Aunty.
thomas
October 10, 2018 at 11:07 amThank you so much for the awesome recipie …liked it
Kailash Sahu
August 3, 2018 at 5:01 amI own Restaurant in Udaipur. I love to know about various Food and Cuisine Styles to add in my Restaurant Menu. Thanks for the detailed Recipes.
Dee
July 5, 2016 at 6:09 amManjulaji,
Thank you so much for these invaluable recipes! My family and I very much so enjoyed these potatoes last night. Your recipes are simple to understand and yet truly authentic. Thank you again for sharing these with the community.
Many Blessings
Manjula Jain
July 5, 2016 at 3:27 pmDee, Thank you always love to hear that
monica
July 4, 2016 at 4:41 pmThank you so much for the owesome recipie manjula…liked it
Mukti Gupta
June 27, 2016 at 7:55 amManjula ji plz suggest which brand of olive oil and canola oil u recommend for cooking.
Christopher Carpenter
June 20, 2016 at 9:04 pmI too was only able to find concentrated tamarind. I saw above you said to use “very little” but I was hoping you could offer more specific guidance. Would one teaspoon work?
Manjula Jain
June 20, 2016 at 9:54 pmChristopher Carpenter, yes one spoon should be good
Sumera
May 13, 2016 at 1:04 pmThank you so much for this wonderful recipe . It’s now my favourite potato dish! I’ve tried a few of your recipes and they’ve all turned out fantastic !
Ram Aeri
March 28, 2016 at 3:54 pmAre there Veg. Biryani Recepie?
Manjula Jain
March 28, 2016 at 4:25 pmRam, check this link https://manjulalive.wpenginepowered.com/vegetable-biryani/
Alpana
March 28, 2016 at 3:06 pmWould jaggery work better than sugar in this recipe?
Manjula Jain
March 28, 2016 at 4:26 pmAlpana,
Jaggery will work
Parisunny lamba
March 28, 2016 at 12:17 pmHello …hw r u manjula i like this recipe v much…
Manjula Jain
March 28, 2016 at 2:51 pmParisunny lamba, Thank you
Kanchanamala
March 28, 2016 at 9:59 amI liked
dency
March 28, 2016 at 7:27 amKindly tell me how to make aloo methi for chapati. I love sly your cuisines and some I gave experimented too. Awesome.
Manjula Jain
March 28, 2016 at 4:27 pmDency, Please check this link https://manjulalive.wpenginepowered.com/aloo-methi-potatoes-with-fenugreek-leaves/
BHAVNA DESAI
March 19, 2016 at 1:07 pmI enjoy all recipes and cooking. You have tons of patience!!! Thanks and God bless. Please give more of namkin / easy snack recipes and easy gulabjambu recipe as in US we Don’t get Nava/Kubota, where we live.
Manjula Jain
March 19, 2016 at 2:38 pmBhavna thank you I have several recipes for namkin and two different for gulab jamun please check
Swara
February 19, 2016 at 5:25 pmI like ur recipe vy much
Manjula Jain
February 21, 2016 at 11:12 pmSwara, thank you
Aayushi
January 22, 2016 at 6:47 pmHi Manjula..
I love your recipes. Your recipes are really mouthwatering. Thanks for all this delicious recipes.
adarshchoora
December 7, 2015 at 1:57 pmKindly let me know abt the mushroom tikka nad panner tikka ,grren chilli pickle
Manjula Jain
December 7, 2015 at 9:41 pmadarshchoora, I don’t have the recipe for mushroom tikka but here check out these recipes
https://manjulalive.wpenginepowered.com/green-chili-pickle/
https://manjulalive.wpenginepowered.com/paneer-tikka-masala/
Ceceilia Williams
November 24, 2015 at 6:47 pmJust wanted to check whether it should be 2 tablespoon tamarind paste or tomato paste, as tomato is not mentioned in the list of ingredients but is in the method.
Manjula Jain
November 25, 2015 at 12:20 amCeceillia, Sorry, typing error I already made change it should be tamarind paste
Shipra
December 16, 2015 at 4:48 amCan I not use concentrated tamarind paste if adjusted to the recipe. Can’t find tamarind easily near my place.
Manjula Jain
December 17, 2015 at 10:00 pmShipre, use very little
atisha
November 24, 2015 at 10:46 amHi,thnks 4 such lovely dishes. But 4z potato curry u mean 2say tamarind paste or tomato paste??
Manjula Jain
November 25, 2015 at 12:21 amatisha, Sorry, typing error I already made change it should be tamarind paste