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 popular.
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.
[feast_advanced_jump_to]What is chaat?
Chaat or Chat 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 add 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.
Ingredients
- 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
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 into a few easy steps:
Step 1: Make ahead the cilantro-mint chutney AKA "green chutney" and tamarind chutney. Both chutneys stay well refrigerated for a week or you can freeze them for 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: Steam potatoes. I like to use the Instant Pot for this. Peel, cut into small cubes.
Step 3: Prepare the filling. and then saute them with spices. The potatoes can be prepared a day in advance and refrigerated until ready to use.
Step 4: Bake - Fill the phyllo shells with sauteed potatoes and bake.
Step 5: Assemble the chaat when you are ready to serve. To assemble simply add ¼ teaspoon of tamarind chutney and cilantro chutney to the baked filo cups. Add ¼ teaspoon of sweetened yogurt. Garnish with pomegranate seeds, crunchy sev, and chopped cilantro. Serve immediately.
Tips for a party
- If making homemade chutneys, make them upto a week ahead. The green chutney stays freshest when frozen. Freeze in small silicone ice cube trays so it thaws quickly.
- Sweet Yogurt can be made a day ahead and refrigerated.
- Potato filling can be made a few days ahead. Refrigerated until ready to use
- Make the phyllo cups with the potato filling a couple of hours ahead of time. They will stay nice and crisp.
- Add the chutneys and garnishes just before serving.
More Indian Appetizers Try
- Mushroom Tartlets - Creamy mushroom filling baked in phyllo cups
- 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 finger-licking-good wings are cooked in Tandoori spices
- Curry Puffs - a popular snack in Southeast Asia, these curry puffs are filled with curried chicken
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Recipe
Aloo Chaat in Phyllo Shells
Equipment
Ingredients
Ingredients:
- 30 phyllo shells 2 boxes
- 4 red potatoes medium sized
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 2 teaspoons ginger grated
- ½ teaspoon ground turmeric
- 2 teaspoons Kashmiri red chili powder
- 2 teaspoons kosher salt
Date and Tamarind Chutney:
- 10 dates deseeded
- ½ cup jaggery or brown sugar
- ½ cup water
- ½ cup tamarind paste
Sweet Yogurt:
- ½ cup yogurt plain regular
- ½ teaspoon kosher salt
- 2 teaspoons sugar
To Serve:
- ½ cup Cilantro Mint Chutney
- ½ cup sev
- ½ cup pomegranate seeds
- ½ cup cilantro finely chopped
Instructions
Date and Tamarind Chutney
- Add dates, jaggery, and tamarind paste to a saucepan 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.
Sweet yogurt
- Whisk together yogurt, sugar, and salt to make a smooth paste.
Potato Filling
- 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 the 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 cook time 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. Sprinkle with sev, pomegranate seeds, and cilantro. Serve immediately.
Video
Notes
Tips for a party
- If making homemade chutneys, make them upto a week ahead. The green chutney stays freshest when frozen. Freeze in small silicone ice cube trays so it thaws quickly.
- Sweet Yogurt can be made a day ahead and refrigerated.
- Potato filling can be made a few days ahead. Refrigerated until ready to use
- Make the phyllo cups with the potato filling a couple of hours ahead of time. They will stay nice and crisp.
- Add the chutneys and garnishes just before serving.
Nutrition
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