Crispy on the edges and fluffy on the inside, this hasselback aloo chaat is a delicious appetizer. Tangy and sweet from a homemade chaat masala, fresh radishes, and pickled onions, there’s no better treat for your taste buds than these spicy potatoes!
A hasselback cut is a perfect choice for chaats because they allow the flavor to seep deep inside the potatoes. All that tangy, spicy, sweet goodness is then evenly distributed all throughout the potato, making for an even more delicious meal! This chaat is almost like a twist on a typical Delhi style potato chaat because instead of frying the potatoes, we’ve just baked them to achieve that super crispy texture.
The real stars of the show, though, are our homemade chaat masala and toppings. The freshness of the spices really helps to amplify all those flavors and just bring the dish to life! Top it all of with some radishes and pickled onions and serve it with a mint cilantro chutney, and you’ve got an appetizer that’s sure to turn heads at your next backyard party!
HOW TO MAKE HASSELBACK ALOO CHAAT:
- Cut the Potatoes! Wash and dry the potatoes and cut them hasselback style. Hasselback potatoes are potatoes that are cut into many thin slices but not quite all the way through, they are still connected at the bottom. Place a potato on the cutting board between two chopsticks. Then slice the potato into 1/4 inch think slices, the chopstick will prevent you from going all the way through.
- Marinate! Make the marinade together in a small bowl by mixing the salt, butter, ginger, garlic, oil, and mint. Brush the marinade onto the potatoes, making sure it gets in between each slice for maximum flavor.
- Bake! Place the potatoes in an oven- safe dish. Then, bake for 15 minutes uncovered, followed by 20 minutes covered with foil, and then uncovered for as long as it takes for the potatoes to be golden brown and fork tender.
- Mix and Garnish! Toss the potatoes with half of the garnishes (radish, pickled onions, fresh mint, cilantro, thai red chilies, chaat masala, lemon juice) and top with the tamarind chutney.
- Enjoy! Serve the aloo chaat with the rest of the garnishes and some mint cilantro chutney on the side so people can add as much of them as they’d like!
Crispy on the edges and fluffy on the inside, this Delhi style hasselback potato chaat is a delicious appetizer. Tangy and sweet from a homemade chaat masala, fresh radishes, and pickled onions, there’s no better treat for your taste buds than these spicy potatoes!
- 16 baby potatoes , sliced hasselback style
- 2 tbsp butter , melted
- 1 tbsp oil
- 1 tbsp garlic , minced
- 1 tsp ginger , minced
- 1 tsp dried mint
- 1/2 tsp salt
- 1 tsp salt
- 1 tsp black salt
- 2 tsp roasted cumin powder
- 1 tsp red chili powder
- 1 tsp black pepper
- 1 tsp mango powder (amchur)
- 1 tsp dried mint
- 1 1/2 tbsp tamarind chutney
- 2 tbsp cilantro , chopped
- 1 1/2 tbsp fresh mint , chopped
- 1/2 cup radish , shredded
- 1/2 cup pickled onions , cut into rings
- 2 tsp Thai red chilies or green chilies , finely sliced
- lemon juice , to taste
- chaat masala , to taste
- mint cilantro chutney
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Preheat the oven to 400°F/205°C.
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Wash and dry the potatoes and cut them hasselback style. Hasselback potatoes are potatoes that are cut into many thin slices but not quite all the way through, they are still connected at the bottom.
How to cut a potato hasselback style: Place a potato on the cutting board between two chopsticks. Then slice the potato into 1/4 inch think slices, the chopstick will prevent you from going all the way through.
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Make the marinade together in a small bowl by mixing the salt, butter, ginger, garlic, oil, and mint. If your butter is salted, be careful of how much salt you add because the masalas and chutneys we will put on later also contain salt.
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Place the potatoes in an oven- safe dish and brush them with the marinade, making sure to get the marinade into the cuts to maximize flavor. Bake for 15 minutes uncovered, followed by 20 minutes covered with foil, and then uncovered for as long as it takes for the potatoes to be golden brown and fork tender.
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To make the homemade chaat masala, mix together all of the ingredients. You will not use all of it, so simply use it as needed and store the remainder in an air tight container. If you'd prefer to not make the spice bled yourself, you can simply use a store-bought chaat masala.
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To serve, toss the potatoes with half of the garnishes and top with the tamarind chutney. Keep the rest of the garnishes and some mint cilantro chutney on the side so people can add as much of them as they'd like. Enjoy!
- If you want to make these potatoes ahead of time, you can half bake them up to a day before. When serving, give them a quick mix and let them finish baking. Garnish with all the toppings and serve!
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