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Delhi Style Aloo Chaat

5 from 1 vote
Total: 40 minutes

Delhi style aloo chaat is a flavorful dish made with shallow-fried potatoes topped with chutneys for the ultimate deliciousness that eminently delights the taste buds. It’s a quick and easy recipe to prepare at home and can be a great addition to your next office potluck, game party, or weekend get-together.

Besides that, this Dili wali chatpati Aloo Chaat is perfect for upcoming festival celebrations and potluck parties.

Delhi Aloo Chaat in a plate with lemon wedge

If you are looking for a spicy, tangy Indian street-style snack with a tempting blend of flavors assembled freshly into a drool-worthy creation, here is a recipe that will fascinate you!

The Delhi-style Aloo Chaat is the answer to your spicy, tangy cravings, and this recipe is all you need.

This delicious chaat is a popular street snack in Delhi, and you can find vendors selling this delicacy on the lanes and streets in almost every locality.

Bursting with varied textures and myriad flavors, this Aloo chaat is a favorite of every Delhite.

What is Delhi Style Aloo Chaat

The word chaat is derived from the Hindi word ‘chaatna,’ which means ‘to lick.’ Therefore, chaat is a dish that is purely finger-licking delicious!

You will find various chaat recipes, each having its uniqueness and delectability. But one thing is common to each of them: they are full of flavors, textures, and irresistible deliciousness!

In this recipe of Dilli wali aloo chaat, potato cubes are fried in ghee till perfectly textured, with crispy golden edges and a soft and creamy center, and then topped with chutneys to make a heavenly delicious savory delicacy!

Those conscious about health can Air-fry the potatoes instead of pan-frying them in ghee.

Spicy and tangy ingredients are added to these fried cubes and topped with chutneys, adding a melange of savory flavors to the chaat.

Onions and thin sev lend a fantastic crunch to the recipe and take it to another level.

Reasons You’ll ♡ Delhi Style Aloo Chaat

This street-style tawa aloo chaat recipe is a mouthwatering delicacy that promises pure heavenliness! However, you will love this recipe for other reasons too. It is —

  • Super easy to make
  • Crispy, crunchy, and tangy combination of ingredients
  • Can be Air-fried for a healthier version
  • Street-style snacks at home
  • Loved by every age group, and 
  • A perfect crowd-pleaser!

Dili wale Aloo chaat ingredient list

Delhi Style Aloo Chaat Ingredient List

Potatoes — The star ingredient of this recipe, potatoes are the soul of this Aloo chaat! Any kind of potatoes will work for this yummy recipe. 

Ghee — To bring out the authentic flavor, use ghee for roasting the potatoes. Ghee brings in lots of flavors and unbeatable deliciousness, making the recipe completely drool-worthy. 

Spices — Spices bring an array of flavors and distinct aromas that make this recipe a complete knockout.

Roasted cumin seeds — The warm and earthy flavor of roasted cumin seeds enhance the overall flavor of this masala aloo chaat recipe.

Dry mint leaves — The dry mint leaves add a hint of fresh flavors to this recipe. 

Chaat masala — Chaat masala adds a spectrum of flavors and makes this recipe irresistibly delicious. 

Kala namak or Himalayan salt — Known to add its unique flavor to recipes, Kala namak also aids digestion and enhances the deliciousness of this chaat recipe.

Chili powder — Kashmiri red chili powder is known to lend an impressive color to recipes, and this is what it is used for here. 

Fresh Cilantro leaves — When added to the recipe, freshly chopped cilantro leaves bring out more glamour and add more taste to the recipe. 

Lemon juice — Freshly squeezed lemon juice adds a tangy taste and combines all the flavors. 

Ginger — In the authentic chatpati Dilli Aloo Chaat, julienned ginger is used for garnishing the recipe. However, this is optional.

Green chutney — Serve this recipe topped with green chutney and enjoy the fantastic flavors that it brings to the recipe.

Chatpati Chaat  with ginger juliennes

Recipe Tips and Variations

The right kind of potatoes — The best kind of potatoes to use in this recipe are starchy potatoes which are low in moisture. This potato crisps up pretty fast, making this recipe quick to assemble! 

Dice into bigger chunks Dicing into bigger chunky potatoes will ensure a soft and creamy center with a crispy exterior that is fun to bite. Potatoes cut into smaller pieces will not have a creamy inside; they will become too crisp. Therefore, always dice the potatoes equally into bigger chunks for evenly cooking.

Use a heavy-bottomed pan If frying the potatoes, use a heavy-bottomed pan or skillet. This will ensure even browning without burning or overcooking. 

Frying to perfection — If frying, shallow fry at medium heat. This will let the potatoes turn perfectly crisp and well-cooked. Avoid turning them frequently, as the edges of the cubes may get damaged. Allow them to get crispy on one side, then gently turn them. 

Brown the potatoes patiently —In this recipe, the crispiness of the potatoes plays a significant role in the recipe’s success. Therefore, do not rush through the step of browning the potatoes. Keep a little patience and air-fry them until crisp. The cooking time for crispy potatoes for me was 19 minutes in the airfryer. 

Easily customizable recipe You may add or skip any spices from the recipe according to your liking, as this recipe is purely customizable. Add a pinch of anardana powder to the aloo chaat for a more pronounced tangy taste.

Spicy alterations — The spices in this recipe make a moderately spiced Aloo chaat. But, if you are a spice lover and want it spicier, skip the Kashmiri chilies and alternate them with spicy chili powder or some extra green chilies. It should be enough to spice up the heat index of the recipe.

Crunchy add-ons — The authentic Delhi Aloo Chaat is pretty much like this, but you may want to add some crunch to the chaat; you can top your chaat with chopped onions and enjoy!

Skip ginger if you want Originally, the Dilli Aloo Chaat was garnished with julienned ginger, but if you do not admire the gingery taste, you can skip adding it altogether.

Toss instantly into spices — When the potatoes are perfectly crisp, toss them immediately in the spices. This helps the spices to cling to the freshly cooked potatoes. The layer of hot ghee on the potatoes acts as a binder and allows the spices to stick to the potato cubes. 

For the delectably healthier option — You can swap potatoes for sweet potatoes and transform your aloo chaat into a healthier chaat. Shakarkandi chaat is another famous chaat coming straight from the streets of Delhi.

Toppings to drool over — I have topped my yummy Delhi wali crispy aloo chaat with green chutney for the drool-worthy flavors. You may also add the tangy tamarind chutney for various tastes.

Herbs add magic Fresh herbs like Cilantro take the Indian chaat recipes to a new level; therefore, do not skip adding them to this recipe.

When making a large batch If you are preparing a large batch to cater a party, bake the potato chunks in batches. Prepare a warm batch of crispy potatoes (@ 375°F) in the Air-fryer. After serving the first batch, continue to make the second one.

Dili wale Aloo chaat in a plate with lemon wedge

Let me know what you think!

If you are a Chaat-lover, I am sure it will be challenging to hold yourself back from a recipe like this stunning Delhi wale crispy aloo chaat! It is flavorful, crisp, and full of fun!

And not to mention, it is so insanely easy to prepare!

Prepare this mouthwatering aloo chaat today and surprise your loved ones with this scrumptious delight!

Should you make this Dilli Wali Aloo Chaat recipe, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.


Follow the step-by-step instruction to make the best Dilli wali Aloo chaat Recipe

Delhi Style Aloo Chaat in a plate with lemon wedge

Delhi Style Aloo Chaat

5 from 1 vote
Dilli wale aloo chaat is a flavorful dish made with shallow-fried potatoes topped with chutneys for the ultimate deliciousness that eminently delights the taste buds. It's a quick and easy recipe to prepare at home and can be a great addition to your next office potluck, game party, or weekend get-together. 
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Calories: 11 kcal
Servings: 4 SERVINGS



  • 3 large Potatoes peeled
  • tablespoons Ghee melted, to coat the potatoes



  • 1 inch Ginger Julienned
  • A pinch of Salt
  • teaspoons Lemon Juice



  • Combine julienned ginger, lemon juice, and salt in a bowl. Give a stir and set it aside.


  • Using a sharp knife, dice your potato into your desired thickness. If you want small cubes, make your cubes small.
  • Soak the diced potatoes in water lukewar water.
    Tip — Soaking the potatoes in lukewarm water helps reduce the excess starch, which can hinder the potatoes from cooking evenly. This is an essential step not to be missed.
    Soak Potatoes
  • Transfer the potato cubes to a large mixing bowl and add ghee to it.
  • Toss the potatoes with oil. Preheat the air fryer to 375°F for 2 minutes.
  • Once preheated, add the ghee-coated potato cubes to the air fryer basket.
    Tip — If you are cooking the potatoes in an Air Fryer, spread the chunks in a single layer so that they get evenly cooked and become crispy. When cooking the potato chunks in a large batch, Air-fry them in small batches to get enough space to cook and crisp.
  • Bake the potatoes in the air fryer for 15-20 minutes or until crisp and nicely golden.
  • Turn the potatoes twice during the entire cooking time.
    Tip — Every air fryer is different, so I would recommend start checking the potatoes around the 15-minute mark.


  • Heat ghee in a heavy-bottomed pan. Add potato cubes.
  • Shallow fry at medium heat for 18-20 minutes or until crisp.


  • Once the potatoes are golden and crisp, transfer them to a mixing bowl. Add the spices one by one.
  • Give the potatoes a good toss until everything is well combined.
  • Add chopped cilantro leaves, lemon juice, and green chutney.
  • Toss once again.
  • Adjust the seasonings and serve right away.
    Dili wale Aloo chaat in a plate with lemon wedge




Frequently Asked Questions

Why didn’t my potatoes turn out crispy?
The secret to the crispiest potato chunks is maintaining the temperature of the oil. The potatoes are not turning crispy because the oil is not heated enough.
Make sure the oil is perfectly hot before adding the potato cubes. When dropped in the oil, a cube should immediately start sizzling, confirming the oil is ready.
A few bubbles around the surface of the potato cubes show that the oil still needs a few more minutes to reach the right temperature. So, heat the oil to the required temperature before putting the potato chunks.
Also, ensure the potatoes do not stick to the bottom of the pan because if they do, they will not render a nice crispy texture to our chaat.
How can I store Aloo Chaat?
Assemble: d chaat does not stay fresh for long, as the ingredients begin to lose their texture and crispiness after wet ingredients like chutneys and lime juice are added to it.
Therefore, I would suggest serving the chaat immediately after assembling it. But if you plan to make it ahead, fry the potato chunks and keep them aside. Also, keep the other ingredients ready.
When ready to serve, reheat the pieces once again in the air-fryer for about 4-5 minutes at 350 ° F and assemble the chaat and serve.
What other add-ins or toppings can I add to this chaat?
You can customize this Masala Aloo Chaat according to your taste. This is how you can add a variation –
  • Drizzle some whisked yogurt on top for a rich, creamy taste
  • Add chopped onions for a delightful crunch
  • Sprinkle some thin sev or crushed papdi on the chaat and dig into the crunchy deliciousness!
How can I bake these potatoes in the oven?
You can prepare potato cubes for the chaat in an Air-Fryer. But if you don’t have an air-fryer, you can still bake them perfectly in the oven. Here is what you can do – 
  • Line a baking tray with foil.
  • Grease it with oil using a brush
  • Toss the potatoes in the melted ghee
  • Spread them in a single layer on the baking tray
  • Bake at 375° F for 25 to 30 minutes until they are perfectly crisp.
Your potatoes are ready for making the chaat!


Calories: 11kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 361mg | Potassium: 32mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 195IU | Vitamin C: 4mg | Calcium: 7mg | Iron: 0.4mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Appetizer
Cuisine: Egg-free, Vegetarian

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