Aloo Chatka is an easy-to-make, lip-smacking potato snack that's bursting with the bold flavours of cumin, turmeric and amchur. Soft, seared potatoes are coated in a piquant, tangy spice blend and simmered until the masala seeps into every bite. This vegan, gluten-free aloo dish whips up in under half an hour with minimal chopping and hands-on cooking required. Serve piping hot as a teatime nibble or cocktail appetiser.
Sunrise tip: For extra crunch, add a handful of roasted peanuts to the spiced potatoes in the last 2 minutes of cooking.
Time: 10 minutes
Clean 4-5 potatoes under running water. Then, in a pot, take enough water to submerge all the potatoes. Bring the water to a boil and then add the potatoes, along with a pinch of salt. Let them boil undisturbed for 8-10 minutes. Then, drain the water and peel the potatoes. Set them aside on a plate.
Time: 1 minute
In a large kadhai or wok, heat the oil on high flame. Add the Sunrise Cumin Seeds and fry for 30 seconds until they sizzle and smell fragrant.
Time: 4 minutes
Add the boiled and peeled potatoes to the kadhai. Let them sear on high heat, tossing occasionally, for 3-4 minutes until lightly golden.
Time: 5 minutes
Reduce heat to medium. Sprinkle in the Sunrise Haldi Powder, Sunrise Aloo Dum Masala, Sunrise Amchur Powder, salt and sugar. Mix well to coat the potatoes evenly in the spices.
Time: 5 minutes
Pour the lukewarm water into the kadhai. Stir the masala and potatoes. Cover and simmer on low heat for 3 minutes to let the potatoes absorb the spices.
Time: 5 minutes
Uncover the kadhai. Give the aloo chatka a final stir. Taste and adjust salt if needed. Turn off the heat.
Transfer to a serving bowl. Garnish with chopped coriander if you like. Serve hot with green chutney and chai.
Main Dish: Pav bhaji, Samosa chaat, Chana masala
Accompaniment: Green chutney, Tamarind chutney, Masala chai