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Chatpate Aloo
Prep Time
20 mins
Cook Time
2 mins
Total Time
22 mins
 

Spicy, salty, tangy - these delicious baby potatoes are a delight to have with simple rice & dal or chapathis for your weekday meal or even a party. Served as party starters or as a side to pulaos, this one will be a hit for sure!

Course: Accompaniment
Cuisine: Indian
Keyword: Baby Potatoes, Potato
Author: Shireen Sequeira
Ingredients
To boil
  • 1/2 kg baby potatoes with skin on
  • Salt
To season:
  • 2 tablespoons mustard oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 2 tablespoons Indian pickle (achar of your choice (one with some gravy in it)
  • 1/4 teaspoon red chilli powder if required
  • 1/4 teaspoon turmeric powder
  • 1 tablespoons thick tamarind juice
  • 1/4 teaspoon of chaat masala powder if required
  • 2 tablespoons chopped coriander
  • salt only if necessary
Instructions
  1. Thoroughly clean the baby potatoes. Do not peel them. Set aside.
  2. Bring a pot of water to a boil, add some salt and toss in the potatoes and boil them till they are tender but not mushy. Depending on the size of the potatoes it should take 7-10 minutes. Drain and keep aside
  3. In a wide based wok/kadai heat the oil till it smokes (this is an important step as it helps tone down the sharp flavour). Reduce the heat and add the mustard seeds. When they stop spluttering, add the cumin seeds.
  4. Add the 2 tablespoons of the pickle along with some of its gravy. Reduce the heat to prevent burning. Add the boiled potatoes and the chilli powder if required. Toss in the turmeric powder and the tamarind juice. Sprinkle the chaat masala if desired
  5. Add the chopped coriander and cook till the potatoes absorb the flavours and the mixture looks dryish. There is no need of adding salt as the pickle has salt so sprinkle some only if necessary