Enjoy the crispy goodness of this Air Fryer Aloo Chaat! Indulge in the irresistible flavors of perfectly seasoned potatoes, cooked to golden perfection with a fraction of the oil. Try this healthier twist on a classic Delhi-style street food favorite potato chaat.
Peel and cube the potatoes, then soak them in cold water for 10-15 minutes. Halfway through, change the water. This helps remove some of the starch and makes the potatoes crispy.
Drain the water and pat the potatoes dry with a towel or paper napkin.
In a bowl, drizzle 1 tablespoon of oil over the potatoes and sprinkle with salt. Toss to coat evenly.
Transfer the potatoes to the air fryer basket and spread them out in a single layer. Air fry at 400°F for 18-20 minutes, tossing halfway through to ensure even cooking.
Once done, transfer the potatoes back to the bowl. Add roasted cumin powder, dried mint, chaat masala, black salt, and red chili powder. Toss to coat evenly.
Add cilantro chutney, tamarind date chutney, and lime juice. Mix well.
Add cilantro and mix. Serve aloo chaat in individual bowls, garnished with ginger juliennes.
Notes
Size of the potato cubes: It should be around ¾ - 1 inch cubes. Also, make sure to dice them evenly so they cook at the same time.
Soaking potatoes removes excess starch, resulting in a crispy texture when cooked.
Pat-Dry potatoes: For crispy potatoes, ensure they are thoroughly dried after soaking. Excess moisture can lead to soggy results in the air fryer.
Avoid overcrowding the air fryer basket and ensure the potatoes are arranged in a single layer to promote even cooking.
Serve Immediately: Aloo chaat is best enjoyed fresh and crispy. Serve it immediately after tossing it for the ultimate taste and texture.