A stunning contrast of colors and a crispy tang are the hallmarks of this visually delightful and incredibly delicious snack. Aloo Chaat in Phyllo Cups is a fusion of the all time favorite potatoes, sweet – spicy chutneys and lightly sweetened creamy yogurt. Dressed up in crunchy sev and bright red pomegranate pearls, this tantalizing snack is one of the most easily assembled party populars.
India has always been well known for its art, heritage buildings and crafts among several other things. It is also famously known for its exciting street food. From the vast spread of street food varieties that you are served across the country, chaat remains the most universally loved. And while adaptations of these immensely appetizing snacks are found in the fanciest of restaurants too, the most finger-licking authentic chaat is invariably found in the country’s bustling bylanes.
So what exactly is chaat?
Chaat is essentially a sweet-spicy-savory dish that can be served as a snack, side or entree. The different flavors and textures in each variety of chaat adds a delightful complexity to the dish, and will always leave you craving for more. Chaat comes in lip-smacking varieties like aloo or potato chaat, samosa chaat, vegetable samosas, tokri or katori chaat, bhel puri, sev puri etc.
Like Cricket and Bollywood, my family absolutely loves our chaat. I am regularly whipping chaat recipes for game nights, family get togethers and potluck parties. I have a lot of non-Indian friends who love my cooking, and I am always looking to create fusion recipes from traditional Indian foods. On my blog, you will find recipes like ragda patties, dahi vada and banana avocado chaat that are a hit with kids and adults alike and can be served as sides or mains.
In this post, I am sharing my recipe for Aloo Chaat in mini phyllo shells just in time for the holiday season. These bite sized appetizers will be a terrific party starter. Packing in tons of complex flavors in the little phyllo cups, this Aloo Chat is sure to add an interesting twist to your usual spread.
How to make Aloo Chaat
With a little prep and making the potato filling with basic spices, this recipe is quick to make. Let me breakdown the recipe in a few easy steps:
Step 1: Make ahead the mint-cilantro chutney AKA “green chutney” and tamarind chutney. Both chutneys stay good refrigerated for a week or you can freeze them for a longer shelf life. You can also buy these off the shelf from Indian grocery stores. If using store bought, just be careful of the spice level in the green chutney as it often can be very spicy. You need very little of it so add as per taste. Make the yogurt sauce by simply whisking yogurt with salt and sugar to form a smooth paste.
Step 2: Prepare the filling. Steam potatoes, I like to use the Instant Pot for this. Peel, cut into small cubes and then saute them with spices. The potatoes can be prepared a day in advance and refrigerated until ready to use.
Step 3: Bake – Fill the phyllo shells with sauteed potatoes and bake.
Step 4 : Assemble the chaat when you are ready to serve. To assemble simply add 1/4 teaspoon of tamarind chutney and mint-Cilantro chutney to the baked filo cups. Add 1/4 teaspoon of sweetened yogurt. Garnish with pomegranate seeds, crunchy sev and chopped cilantro. Serve immediately.
Here are some of my favorite things I like to use in this recipe:
- Instant Pot – to steam the potatoes as they always steam to perfection with the handsfree process.
- Mealthy non-stick frying fan – for making the potato filling. I love this pan for sauteing veggies as it needs very less oil. You can use coupon code “ministryofcurry” for $10 off the Mealthy frying pan.
- Athens Phyllo Shells – available in most grocery stores in the US. Each pack has 15 mini shells so make sure to grab a few of these
- Sev – Crunchy chickpea snack that is also available in Indian grocery stores.
- Date & tamarind chutney – like Rani brand if I am not making it at home
- Green Chutney – like Rani brand bombay sandwich spread if I am not making it at home
Here are few more easy Indian appetizers recipes for you:
- Paneer Kathi Rolls – spicy paneer tikka cubes rolled in layered parathas
- Chicken Tikka – Tender cooked chicken kebobs with mixed peppers and onions
- Tandoori Chicken – restaurant favorite dish with bone in chicken marinated in warm spices
- Salmon Tikka Masala Kebobs – Grilled Salmon marinated in cilantro, mint and spices
- Spicy Chicken Wings – these fingerlicking-good wings are cooked in Tandoori spices
- Curry Puffs – popular snack in south east Asia, these curry puffs are filled with curried chicken
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Aloo Chaat in Phyllo Shells
Date and Tamarind Chutney:
Mint Cilantro Chutney
- 1/2 cup yogurt plain regular
- ½ teaspoon kosher salt
- 2 teaspoons sugar
- ½ cup sev
- ½ cup pomegranate seeds
- 1/2 cup cilantro finely chopped
Date and Tamarind Chutney:
- Add dates, jaggery and tamarind paste to a sauce pan and boil for 5 minutes making sure the jaggery is completely dissolved. Allow the mixture to cool down and then blend to make a smooth paste. Strain the paste using a strainer a
- 10 dates, deseeded
- ½ cup jaggery or brown sugar
- ½ cup water
- ½ cup tamarind paste
Mint & Cilantro Chutney:
- Make the chutney by blending all the ingredients using 2 tablespoons of water. Note: Add more water a little at a time if needed.
- Sweet yogurt:
- Whisk together yogurt, sugar and salt to make a smooth paste.
- Add 1 cup of water to the Instant Pot. Place the trivet and place the potatoes on the trivet. Close the Instant Pot lid with pressure valve to sealing. Steam for 12 minutes (note: if the potatoes are smaller reduce the cook time to 10 mins and for larger potatoes increase cooktimet to 15 mins). Allow natural pressure release. Open the Instant Pot, take the potatoes out and allow them to completely cool.
- Peel the potatoes once they are cool enough to handle. Cut into very small cubes or mash them.
- Add oil to a medium pan and heat it. Add cumin seeds and fennel seeds and allow them to sizzle for 30 seconds. Add ginger, turmeric, red chili powder, potatoes and salt. Mix well until all the spices are coated evenly on the potatoes. Allow the filling to cool down.
- Line phyllo cups on a baking tray lined with parchment paper. Note (If you are making 2 boxes as the recipe calls for you will need 2 baking trays) Put around 2 teaspoons of potato filling inside the cups. Bake the cups at 325 degrees in a preheated oven for 15 minutes or until the sides of the cups look golden brown.
- Take the tray with baked cups out of the oven. Add ¼ teaspoon of green chutney, ¼ teaspoon date and tamarind chutney and ½ teaspoon yogurt on the phyllo cups. Springle with sev, pomegranate seeds and cilantro. Serve immediately.