Delhi is the capital of India and is situated in the northern parts. It is the largest city in India (area wise) and is the second most populated city in the world. Delhi is a Union territory and is a very famous historic icon. It border Haryana and Uttar Pradesh. Delhi has a humid subtropical climate and has quite hot summers and cold winters.
I grew up in Northern part of India (Kanpur and Lucknow) and have visited Delhi quite a few times as a kid. I can highly relate to the busy streets and hot summers with dust storms blowing in our face to cool and very foggy winters. I remember eating out quite a bit, but have no strong memories. Doing this marathon has spiked up my interests and I would really love to go back again to relish the culinary delights.
Delhi has a big Mughlai influence, since it was the Mughal capital as well. It can be said that the Mughlai cuisine originated in Delhi. Due to the fast paced life in Delhi, street foods are very famous. Dining at Dhaba is very popular among the residents. Gali Paranthe Wali (street of fried food) is a street in Chandni Chowk which is very popular for its eateries. The whole street is occupied by fast food restaurants and street vendors.
Because of the very famous street food culture, I chose to make one of the very popular street foods of Delhi, the Aloo chaat – made the Dilli way. It is also called the Dilli Style Aloo Chaat. This chaat is typically made by deep frying par boiled potatoes and adding different spices to spike the flavors. I made it slightly healthy by oven roasting the potatoes rather than frying it. Boiling the potatoes prior to roasting it ensured that the inside of the potatoes remained soft while having a crunchy exterior. I served the chaat with some sweet tamarind chutney, spicy green chutney and dahi (yogurt) on the side.
Preparation time – 15 minutes
Cooking time – about 30 minutes
Difficulty level – easy
Ingredients to make Aloo Chaat – serves 3
- Potatoes – 5 large
- Onion – 1 small (preferably red onion)
- Cilantro – ¼ cup (finely chopped)
- Lemon juice – 3 tbsp
- Red chili powder – ½ tsp
- Roasted cumin powder – ½ tsp
- Chaat Masala – ¾ tsp
- Salt – to taste
- Oil – about 3 tbsp
To serve – Optional
- Green spicy chutney
- Sweet tamarind chutney
- Peel and chop the potatoes into 1 inch cubes. Place them in a microwave safe bowl and microwave until half way cooked (about 8 minutes). Check to see if the potatoes are fork tender but not too mushy.
- Preheat the oven to 425 F. Line a baking tray with aluminum foil and spread the potatoes on the tray. Add the oil and about ½ tsp of salt and toss the potatoes well so that the oil coats the potatoes.
- Bake in the oven for about 20 – 30 minutes. Keep checking and tossing the potatoes every 10 minutes. They have to become golden brown and crispy all the way around.
- Place the roasted potatoes in a large bowl and add all the rest of the ingredients. Toss and mix well and serve with the chutneys and yogurt on the side.
- Serve them right away as the potato tends to lose it crispness and becomes chewy after a while.