Book House

A delectable teatime treat: Here’s how you can make ‘Aloo Tuk Chaat’

  • The book “A Sip in Time: India’s Finest Teas and Teatime Treats” by Pallavi Nigam Sahay is the perfect companion for teatime tete-a-tetes for home chefs and foodies alike.

  • In an exclusive blend for experts and enthusiasts alike, well-regarded chef and tea connoisseur Pallavi Nigam Sahay brings together culinary expertise, wide-ranging travel and her passion for the beverage in a sumptuous visual book, lush with photographs.

  • Infused with personal experience, her exploration of the various kinds of Indian tea, their histories, and the unique qualities that make them coveted around the world, it brings alive the taste and aroma of each tea it encounters. Lovingly paired with the teas are recipes for over 60 delectable dishes – spanning cakes, puffs, biscuits and sandwiches to breads, cookies, chaats and muffins.

  • Read an excerpt from the book below.

Aloo Tuk Chaat

(Double-fried Potatoes with Yogurt, Chutney and Pomegranate)

I have Chef Saransh Goila to thank for this recipe. We’d invited him and his mother on my TV show ‘Amma Superstar’ which aired on Zee Television. The concept of the show was to celebrate the support, inspiration and the beloved flavours imparted to our life by our mothers. Saransh’s mother showed us her recipe for her famous butter paneer, which is also the recipe on which Saransh’s success as an entrepreneur is built, and he showed us his recipe for this amazing aloo tuk.

While preparing the aloo tuk later at home, I wondered why the potatoes were being fried twice, but since it involved frying, I overlooked the extra step, and I thank god for that because the crunch it gives to the dish takes it to a whole new level. I also decided to go a step further and converted these crisp nuggets of sunshine into a chaat. Believe me, this is the best chaat in the world – paper crisp potatoes immersed in tangy tamarind chutney, punctuated with peppery chopped onions, sprinkled with black salt and studded with sweet pomegranate seeds – a plateful of food heaven. And since you are in food heaven, it’s only right that you follow the time-honoured tradition of finishing with a cup of sweet chai after experiencing the sensation of chaat.

For this recipe, I prefer to use small round baby potatoes with a pinkish hue as they crisp up well because of their low moisture content. These baby potatoes show up in supermarkets only in the winter, and I tend to make this delightful recipe only then because nothing can replace the delight of seasonal veggies.


2 large potatoes, peeled

Oil, for deep frying

1 tsp black salt 

1 tsp dried mango powder


  1. To make the aloo tuk, cut each potato into four quarters and wash them twice. Dry them using a kitchen towel.

2. Put the oil in a deep pan and heat it until very hot. Once the oil is hot, slide the potatoes in and fry on high heat for the first 2 minutes. Then, lower the heat to medium and fry till potatoes are on the verge of becoming golden. Remove from the oil using a perforated spatula and drain on a kitchen towel. Cool for 5 minutes or until you can handle them.

3. Now, place the fried potato on a chopping board or on a clean part of your kitchen counter. Using your palm, press each piece as gently as possible to flatten them. Then, return them to the hot oil and fry till they are golden. Remove from the oil and drain on a kitchen towel. Set aside until required.

4. In a large bowl, add all the dry spice powders and mix well. Toss in the crisp flattened potatoes, make sure each potato is coated properly with the masala. The traditional recipe of aloo tuk is now ready to be served.

5. To covert the tuk into a chaat, arrange them on a plate, and drizzle yogurt, tamarind chutney and green chutney over it. Sprinkle some sev, chopped onion, and pomegranate seeds. Put some black salt in a tea strainer and sprinkle over the chaat to ensure even distribution.

6. Enjoy with masala chai.

Excerpted with permission from A Sip in Time: India’s Finest Teas and Teatime Treats, Pallavi Nigam Sahay, Hachette India. Read more about the book here and buy it here.


The Dispatch is present across a number of social media platforms. Subscribe to our YouTube channel for exciting videos; join us on Facebook, Intagram and Twitter for quick updates and discussions. We are also available on the Telegram. Follow us on Pinterest for thousands of pictures and graphics. We care to respond to text messages on WhatsApp at 8082480136 [No calls accepted]. To contribute an article or pitch a story idea, write to us at [email protected] |Click to know more about The Dispatch, our standards and policies