Ingredients
- 2 cups baby potatoes (boiled, peeled & halved)
- ½ cup paneer (cubed or crumbled)
- 3 green chilies (slit or sliced as per taste)
- 1 tsp roasted cumin powder
- ½ tsp black salt
- ½ tsp chaat masala
- ½ tsp red chili flakes (optional)
- 1 tbsp fresh coriander (chopped)
- 1 tsp lemon juice
- Salt to taste
- 1 tsp oil or ghee for sautéing
- 🔥 Optional Add-ons
- Pomegranate pearls – for a pop of sweetness
- Thin sev or crushed papdi – for extra crunch
- Tamarind chutney drizzle – for that sweet-sour kick
Directions
Aloo Paneer Chaat is a deliciously vibrant Indian snack that beautifully combines the earthiness of baby potatoes with the creamy texture of fresh paneer. This dish bursts with layers of flavor—from the warm, roasted cumin and tangy chaat masala to the sharp zing of fresh lemon juice and the subtle heat of green chilies. Lightly sautéed to develop a golden crust, the potatoes add a delightful crispness that balances perfectly with the soft paneer cubes.
Ideal as an evening snack or a light appetizer for gatherings, Aloo Paneer Chaat is as versatile as it is flavorful. It can be enjoyed warm, straight off the pan, or chilled for a refreshing twist. The addition of optional toppings like pomegranate seeds, sev, or tamarind chutney further elevates the experience, introducing sweet, crunchy, and tangy notes.
Serving it in a rustic terracotta bowl not only enhances the dish’s earthy appeal but also makes it visually inviting. This chaat is quick to prepare, making it a go-to option when you want something delicious without spending hours in the kitchen. Whether you’re hosting friends or simply craving a spicy, tangy treat, Aloo Paneer Chaat will never disappoint!
Here’s a basic nutrition estimate for Aloo Paneer Chaat per serving (serves 2–3):
| Nutrient | Approximate Amount per Serving |
| Calories | 220–250 kcal |
| Protein | 8–10 g |
| Carbohydrates | 25–30 g |
| Fat | 8–12 g |
| Fiber | 3–4 g |
| Sugars | 3–5 g |
| Sodium | Moderate (varies by salt) |
Disclaimer: This recipe is for informational purposes only. Nutritional values are approximate and may vary. Consult a healthcare professional for any allergies or dietary concerns.
Steps
1 Done | Prep the PotatoesHeat oil or ghee in a pan. Lightly sauté the boiled baby potatoes until they form a golden crust on the outside. Set aside to cool slightly. |
2 Done | Toss the ChaatIn a mixing bowl, combine the warm sautéed potatoes with paneer, green chilies, chopped coriander, roasted cumin powder, chaat masala, black salt, red chili flakes, and salt. |
3 Done | Add the TangSqueeze fresh lemon juice over the mixture. Gently toss everything until evenly coated and flavorful. |
4 Done | Serve with StyleSpoon the chaat into a terracotta or clay bowl for that rustic touch. Garnish with a bit of extra paneer, a few chili rings, and a final dusting of red chili flakes. |
5 Done | Enjoy It Warm or ColdThis chaat is delicious when served slightly warm, but it also holds its flavor beautifully as a chilled salad. 📝 This dish is a hit at get-togethers or as a quick evening treat. You can make the base in advance and toss in the lemon and chutneys just before serving! |
