Aloo Chaat

Aloo chaat. An easy quick and lipsmacking chaat made with fried potato cubes. Just mix everything and enjoy the spicy tangy and mouthwatering chaat at home.

According to Wikipedia Aloo chaat or alu chaat is a street food originating from the Indian subcontinent, it is popular in North India, West Bengal in Eastern India, Pakistan and also in parts of Sylhet Division of Bangladesh. It is prepared by frying potatoes in oil and adding spices and chutney. You may like some more chaat recipes on this blog. Click on the name below for recipe.

1. Ghugni and aloo kabli

2. Matar chaat

3. Chana or chickpea chaat

4. Sprouts chaat

5. Peanut chaat

This week 283 #Foodiemonday bloghop theme is Street Food Of India suggested by Priya Iyer who blog at The World Through My Eyes. Priya is a very talented blogger. Do visit her space for many mouthwatering recipes. Check out her Pav bhaji recipe for this theme.

Fried potatoes are used to make this chaat. But you can also use boiled potatoes if you want your chaat healthy. Or saute the boiled and cubed potatoes in little oil till crisp. I sometimes do so. But my daughter loves fried version so this time made with fried potato. You can also use green chutney or mint coriander or dhania pudina chutney if you want. I have used store bought Maggi tamarind chutney but you can use homemade tamarind chutney instead. You can also mix some thick curd in the chaat if you like the taste. Fine nylon sev looks good for garnishing. But I don’t have sev so used Haldiram aloo bhujia to garnish.


Potato – 2, large

Oil for frying

Black salt – 1/2 teaspoon

Amchur or dry mango powder – 1 teaspoon

Red chilli powder – 1/2 teaspoon

Roasted cumin powder – 1/2 teaspoon

Chaat masala – 1/2 teaspoon

Green chilli – 1 small, finely chopped

Cilantro or coriander leaves – 1 tablespoon, finely chopped

Tamarind chutney or sauce – 1 & 1/2 teaspoon

Grated ginger – 1/4 teaspoon

Pomegranate arils – 3 tablespoon

Lemon juice – 1 tablespoon

Sev or aloo bhujia to garnish


1. Peel the potatoes and cut into cubes. Rinse well and drain the water completely.

2. Heat oil in a pan or wok. Fry the potato cubes on low medium heat. Fry the potatoes in two three batches depending on the size of your pan.

3. Fry till potato cubes becomes golden brown and crisp. Stir to fry from all the sides evenly. Don’t increase the heat. Fry on low heat to cook the potatoes well from inside. Remove from oil with a slotted spoon.

4. In a bowl mix fried potatoes and all the other ingredients. I have used Kashmiri red chilli powder for colour. You can also use 1/2 teaspoon black pepper powder if you want. See notes for more options.

5. Mix well and taste. Add little more salt or tamarind chutney if required. Garnish with pomegranate arils and sev or aloo bhujia. Enjoy spicy tangy lipsmacking aloo chaat with your family.


1. Omit green chilli if you are making for small kids.

2. You can also add green chutney or mint coriander chutney if you like.

3. One small finely chopped onion can be used in the chaat.

4. You can garnish the chaat with ginger julienne.

5. You can add one tablespoon fried or roasted peanut for a crunch.

6. You can mix curd or thick yogurt in the chaat if you like the taste.

7. You can make this chaat with boiled potatoes instead of fried potatoes. Or saute the boiled potatoes till crisp with little oil for healthier alternative.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Sprouts Chaat And Aloo Or Potato Chaat With Sweet Corn

Sprouts and aloo or potato chaat with sweet corn. Both are very easy to make and delicious. Perfect tongue tickling, easy, quick and low calorie recipe for this hot weather. Just boil the potatoes or moong sprouts and mix everything. Serve as a evening snack or starter. You can also serve sprouts chaat as a nutritious salad with your meal.

You can also use raw moong sprouts just wash well before using. I sometime do so. And everyone loves the crunch. Its a completely gluten free, vegan, low calorie and oil free recipe.

Sprouts are super healthy when eaten raw or cooked. Sprouting also increases the protein content, and shortens the cooking time of legumes. During the process of sprouting, some of the stored starch in the legume is used up for forming the tiny leaves and rootlets and in manufacturing vitamin C.  Here are some health benefits that will convince you to sprout more often. 1. Helps in digestion

2. Boosts blood circulation

3. Helps in weight loss

4. Builds your immune system

5. Improve eye sight

6. Heart friendly

7. Helps reduce acidity

8. May prevent premature ageing

To read more about health benefits of sprouts click here .

Making moong sprouts is very easy. Also sharing the method with recipe. You can get some more sprouts recipes on this blog.Click on the name below for recipe.

1. Sprouts sundal

2. Sprouts and oats cutlets

3. Sprouts and oats appe

And some chaat recipes

1. Chana or chickpea chaat with raw mango

2. Matar chaat

3. Ghugni and aloo kabli

Sending this post to #249 Foodiemonday bloghop theme is Monsoon Munchies suggested by Archana who blog at The Mad Scientist Kitchen. Archana is a very talented blogger. Do visit her space for wonderful recipes. She has a vast collection of authentic and healthy recipes. I love her all the recipes but recently bookmarked her Herbed butter milk rolls , Seven layer magic bar and Vegan Lebanese chickpea stew to try.

As a monsoon munchies I am not sharing any deep fried recipe today. This time we need some healthy and nutritious recipes to make easily and quickly. So two quick recipes for you. Starting with vitamin enriched moong sprouts. Make moong sprouts and keep in refrigerator for a week. You can use these sprouts raw, boiled or sauteed as you like.

Sprouts chaat recipe

Moong sprouts – 1 cup

Potato – 1, boiled, optional

Cucumber – 1

Tomato – 1, chopped

Onion – 1, finely chopped

Green chilli – 1 – 2, finely chopped

Ginger – 1 inch piece, grated or finely chopped

Cilantro or coriander leaves – 1 tablespoon

Black or pink salt – 1 teaspoon

Chaat masala – 1 teaspoon

Cumin powder – 1/2 teaspoon

Freshly crushed black pepper – 1/2 teaspoon

Lemon juice – 2 tablespoon


1. Soak the moong beans in sufficient water overnight. Next day drain the water and loosely cover the bowl. Keep aside for a day. Next day moong beans will be sprouted. If you want longer sprouts wait for one more day.

Now store the sprouts in refrigerator. You can store it for a week. Rinse the sprouts well before every use.

2. Take 1 cup moong sprouts and rinse well. Drain the water.

3. Boil with 1 cup water. When it starts to boil, reduce the heat. Cook on simmer for 4 minutes or till sprouts becomes soft. I like the sprouts with little crunch. Drain the water and let it cool down.

4. Peel and chop the potato into small cubes if using.

5. Peel and chop the cucumber.

6. Now mix moong sprouts, boiled and cubed potato, cucumber, chopped tomato, onion, green chilli, grated ginger, cilantro or coriander leaves, black or pink salt, cumin powder, black pepper, chaat masala and lemon juice. You can also use few chopped mint leaves. Mix well. You can also add chopped or grated fresh coconut if you like. Taste and add more salt and lemon juice if require.

7. You can also add green chutney and sweet tamarind chutney if you want.

Aloo chaat. An easy and quick to make and taste is absolutely mouthwatering. A simple no cook and no oil recipe made with boiled potatoes, finely chopped onion, tomato, cucumber, green chilli, sweet corn, some spices and lemon juice.


Potato – 4 medium, boiled

Onion – 1, finely chopped

Green chilli – 1 – 2, finely chopped

Tomato – 1 large, chopped

Cucumber – 1

Boiled sweet corn – 1/4 cup

Cilantro or coriander leaves – 1 tablespoon, chopped

Mint leaves – few, chopped

Pink or black salt – 1 teaspoon

Cumin powder – 1/2 teaspoon

Chaat masala – 1 teaspoon

Lemon juice – 3 teaspoon


1. Peel chop the boiled potatoes into small cubes.

2. Peel and chop the cucumber.

3. In a bowl mix everything well.

4. Taste and adjust salt and lemon juice if require.

5. Add green chutney and sweet tamarind chutney if you want. I didn’t. You can also use black pepper powder if you like.


If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Bhutte Ki Kees

Bhutte ki kees.
Yes one more corn recipe here.
A famous street food from Madhya Pradesh cuisine. Very easy and delicious no onion garlic recipe. You can serve it as a teatime snack.
Bhutte ki kees generally made with grated fresh corn cobs but if you have sweet corn or corn kernels you can also use them. Just grind the corn kernels and make delicious bhutte ki kees. Bhutte means corn and kees means grated.

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Madhya Pradesh cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. A very interesting event. Every month we can interact with a blogger and sometimes we get a very good friend.
This month my partner is a very talented blogger Rafeeda AR. Who blog at
The big sweet tooth. Rafeeda gave me two delicious ingredients, corn and chilli. And Corn is my favourite ingredient. Thanks Rafeeda for the interesting ingredients. And I gave her cardamom and saffron. Check out her blog for the amazing recipe she shared with these ingredients.
My last post was also a corn recipe.
Again sharing an easy and mouthwatering recipe but with different ingredients.

Madhya Pradesh (MP; meaning Central Province) is a state in central India. Its capital is Bhopal, and the largest city is Indore, with Jabalpur, Gwalior, and Ujjain being the other major cities. Nicknamed the “Heart of India” due to its geographical location in India.
A dose of nature, a tinge of culture mix it with the warm hospitality and a plate full of mouth-water delicacies. That’s Madhya Pradesh for you! Being the heart of India Madhya Pradesh assures a delightful package to its visitors. Then be it the historic importance, rich culture or the food. Madhya Pradesh offers everything to satisfy your traveller’s as well as your foodie soul. Here are some delicious delicacies that you must dig your spoons in when you are exploring Madhya Pradesh.
Read more about Madhya Pradesh delicacies here.




Corn cobs – 2

Salt to taste

Green chilli – 1-2, chopped

Ginger – 1/2 inch piece, grated

Cumin seeds – 1/2 teaspoon

Mustard seeds – 1/4 teaspoon

Hing or asafoetida – a pinch

Cumin powder – 1/2 teaspoon

Coriander powder – 1/4 teaspoon

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 1/2 teaspoon, optional

Black pepper powder – 1/4 teaspoon

Cilantro or coriander leaves – 1 tablespoon, chopped

Oil – 1 tablespoon

Curry leaves – 3-4 chopped, optional

Milk – 1/2 cup

Lemon juice – 1 tablespoon


1. Grate the corn cobs. Or if you have corn kernels grind them.

2. Heat oil in a pan. Keep the flame low.
Add mustard seeds and then cumin seeds.

3. When the seeds start to splutter add grated ginger and chopped green chilli.
Fry for few seconds.

4. Now add hing or asafoetida, coriander powder, black pepper powder, cumin powder, turmeric powder and kashmiri red chilli powder.

5. Mix well. Keep the flame low to avoid burning.

6. Add grated corn, salt and chopped cilantro or coriander leaves. Mix well.
Saute on low flame for 2 minutes or until dried up.

7. Add milk and mix well.
Cover the pan and cook on simmer for 10 minutes or until corn mixture becomes almost dry.

8. Check in between and stir.
Check after every 2 minutes.

9. When the corn mixture becomes thick switch of the flame.

10. Add lemon juice and stir well to mix.
Taste and adjust the seasoning.

11. Serve hot. You can garnish with chopped cilantro or coriander leaves, grated fresh coconut and lemon wedges.


1. If you don’t like curry leaves you can skip it.

2. Use chilli according to your taste.

3. You can use water instead of milk but milk tastes better.

4. If you have sweet corn kernels grind them in mixer grinder and use it instead of grated corn.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Ghugni And Aloo Kabli Or Chaat 

Ghugni and aloo kabli or chaat. 

Both are famous chaat of Bengal. You will love the tongue tickler taste. 

Whenever I visit any city try to taste the street food like different types of chaat. 

Every city of India has it’s own famous chaat. Like vada pav or pav bhaji, tikki chaat, papri chaat, dahi bhalle or dahi bade, golgoppe or fuchka/pani puri etc. The list is never ending. 

In Kolkata you can find lots of variety of street food. Like fuchka, different types of rolls, ghugni, aloo kabli or aloo chaat etc. 

According to NDTV Food ” It is believed that chaat was born in the royal kitchen of emperor Shah Jahan. According to legend, when the Mughal emperor fell ill, he was instructed by his Hakim to consume foods that are light on the stomach but high on spices so as to strengthen his immunity. Hence, chaat was discovered!”

Our this week’s #Foodiemonday #bloghop theme is chaat. And I am sharing two most famous and everyone’s favourite ghugni and aloo kabli or aloo chaat. 

Ghugni and aloo kabli both are tangy, spicy and tongue tickler. You can easily make them at home.

Ghugni is made of soaked and boiled dried peas. I have made it with onion garlic but you can omit onion garlic if you like. But don’t forget to add the dry spices. 

Aloo kabli or chaat is a most easy to make yet yummy. Even kids can make it if boiled potatoes are ready. I remember it was one of my favourite food in our school canteen. 


Recipe of ghugni 

Dried peas – 2 cup 

Coconut – 1/4 cup chopped in small pieces 

Onion – 1 large finely chopped 

Garlic paste – 1 teaspoon 

Ginger – 1 inch piece 

Green chilli – 2-3

Tomato – 2 large chopped 

Cumin powder – 1 teaspoon 
Coriander powder – 1 teaspoon 

Turmeric powder – 1/2 teaspoon 

Roasted spices powder or bhaja moshla – 1 teaspoon 

Dry mango powder or amchur – 1-2 teaspoon 

Red chilli powder – 1/2 teaspoon or as per your spice tolerance 

Lemon juice  – 2 teaspoon 

Mustard oil – 3 tablespoon 

Salt to taste 

Black pepper powder – 1/2 to 1 teaspoon 

Chat masala – 1 teaspoon 

Coriander leaves – handful chopped 

Pink salt for sprinkle 

Tamarind/imli chutney, green chutney, lemon juice, chopped onion, green chilli, cucumber, tomato and coriander leaves for sprinkle before serving. 
Shredded coconut for garnishing 


Wash soak the dried peas at night. Next day boil them in pressure cooker. Add 2 glasses of water. Switch off the flame after 2 -3 whistle. Don’t overcook. Mine done in 3 whistle. 

For bhaja moshla dry roast 2 tablespoon cumin seeds, 2 tablespoon coriander seeds and 6 – 7 dry red chilli. Roast until fragrant and lightly change the colour. Spices shouldn’t burn. When it cool down grind and store in a airtight container. 

Grind tomatoes, green chilli and ginger. 

Heat oil in a pan. Fry the coconut pieces and remove from oil. Add the chopped onion in same oil. Saute till it becomes pink. Add garlic paste and ground tomatoes, green chilli and ginger, I have used 2 green chilli but you can use more if you like it hot.

Saute and add salt, cumin powder, coriander powder, black pepper powder, turmeric powder and red chilli powder. Saute till oil leaves the sides. Stir continuously. 

Now add the boiled dry peas. Mix well. Add water as require. Don’t make it runny it should be thick. Add fried coconut pieces. Keep 1 tablespoon for garnish. Let it boil and cook on simmer for 7 – 8 minutes.

 Remove from heat and add lemon juice, chat masala,bhaja moshla or roasted spices powder and dry mango powder or amchur. Mix well. Taste and adjust the seasoning. 

Take out in serving bowl. sprinkle pink salt, lemon juice and chopped coriander leaves.
 Serve hot with chopped onion, little bhaja moshla or roasted spices powder, fried coconut pieces, chopped tomato, cucumber and Tamarind/imli chutney. I have used Maggie imli sauce, you can use homemade imli chutney and green chutney. Sprinkle shredded coconut and chopped green chilli if you like it hot. 

Aloo kabli or aloo chaat recipe 

Potatoes – 2 large or 4 medium 

Black salt to taste 

Bhaja moshla or roasted spices powder – 1 teaspoon 

Lemon juice – 2 – 3 teaspoon 

Dry mango powder or amchur – 1 -2 teaspoon 

Tamarind/imli chutney or Tamarind/imli water – 1 teaspoon 

red chilli powder – 1/2 teaspoon or to taste 

Chat masala powder – 1 teaspoon 


Boil and peel the potatoes. Chop in cube or make round pieces. Mix all the ingredients.  Before serving sprinkle roasted spices powder or bhaja moshla, pink salt, lemon juice and chopped coriander leaves and green chilli. 

Serve with lemon wedges to squeeze over it. You can mix roasted ground nut or boiled chick peas with the potatoes. 
Enjoy the hot and tangy taste. 

Note –

You can adjust the lemon and chilli according to your taste. Increase or decrease the hot and tanginess as per your taste in both dishes.

Dimer Chop Or Devilled Eggs 

Dimer chop or egg devil.

Kolkata is famous for it’s street food. And dimer chop or egg devil is one of them .You can get it in almost every street side food stalls.

Deviled eggs are known as stuffed eggs. Hard boiled eggs shelled, cut in half and filled with the yolk with mayonnaise and mustard etc. These eggs are usually served cold.

But these Kolkata style dimer chop or devilled eggs are hard boiled eggs, covered with a spicy potato or ground meat mixture, egg washed or dipped in flour batter, coated with breadcrumbs and deep fried. A very delicious and filling snack. Something like nargisi kofta without gravy.

Why this yummy fried eggs are called devilled eggs ?

The word derives from the association with the demon who dwells in hell 😀

No, this word was used to describe a highly seasoned dish. Now devilled word is used for food grilled or fried after coating with breadcrumbs. I think that’s why this delicious appetizer called devilled eggs 😀

Here is the recipe of a very popular delicacy of Bengal.

Usually it made with spicy ground meat and potatoes. But I have made it with only potatoes. To get the exact taste of dimer chop of street side stalls don’t forget to sprinkle black salt before serving.



Eggs  – 4 hard boiled
Potatoes  – 4 large boiled
Onions – 2 large finely chopped
Green chilli  – 2 Finley chopped
Grated ginger  – 1 teaspoon
Garlic paste  – 1 tablespoon
Cumin powder  – 1 teaspoon
Chat masala  – 1 teaspoon
Garam masala powder  – 1/2 teaspoon
Roasted spices powder  – 1 teaspoon, optional
Salt to taste
Oil – 3 tablespoon
Egg – 1 beaten with little salt and pepper
All purpose flour/maida – 1/2 cup or as require
Oil for deep fry
Breadcrumbs – 1 cup or as require
Chopped coriander leaves – 2 tablespoon
Black salt to sprinkle



Peel the hard boiled eggs. Cut them lengthwise and sprinkle little salt and pepper. Keep them aside.

Peel and mash the potatoes.


Heat oil in a pan. Add chopped onion and green chilli. Fry till the onion becomes light brown. Add garlic paste and grated ginger. Saute till the raw smell goes away.

Add mashed potatoes,salt and all the spices.


For roasted spices dry roast 2 tablespoon cumin seeds, 2 tablespoon coriander seeds, 4-5 cardamom, 4 cloves, 1-2 dry red chilli. Let it cool down. Grind and store in a airtight container for later use.


If you want to use ground meat then reduce the potatoes and add it before adding the potatoes. Add sufficient water to boil the meat. When it cooked and dried up completely add the potatoes.


Or you can cook the ground or minced meat with little salt and turmeric then add before potatoes. You don’t need to add water in it. Just reduce the amount of potatoes.


Mix well. Saute for few minutes. Taste and adjust the seasoning. Add chopped coriander leaves, mix and switch off the flame. Let the mixture cool down.


Take two plates. Spread all purpose flour/maida in one plate. And spread the breadcrumbs in another.


Take a piece of egg. Cover it with potato mixture. Half egg should be covered from all the sides. Shape it as a full egg with your palm.


Roll in all purpose flour/maida then dip in beaten egg. You can use a batter of all purpose flour/maida, cornflour and water instead of beaten egg. I have used beaten egg with little salt and pepper.


Now roll it on breadcrumbs and place it on a plate. Make all the four dimer chop or egg devil like this. Keep in refrigerator for an hour.


Heat sufficient oil in a wok or kadahi. Slide the dimer chop gently in the hot oil.


Fry from all the sides. When it turns golden brown remove from the oil.

Sprinkle little black salt. Serve hot with kasundi/tangy mustard sauce or any sauce of your choice.

Enjoy the Kolkata style hot crispy dimer chop or egg devil .