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Aloo Chaat served on a marble board with garnishes on the side
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5 from 6 votes

Aloo Chaat in Phyllo Shells

Easy appetizer, Aloo Chaat in phyllo cups has spiced potatoes, sweet & tangy chutneys and lightly sweetened creamy yogurt garnished with crunchy sev.
Prep Time30 mins
Cook Time15 mins
Assemble10 mins
Total Time55 mins
Course: Appetizer
Cuisine: Indian
Keyword: aloo chaat, chaat
Servings: 8
Calories: 271kcal



Date and Tamarind Chutney:

Mint Cilantro Chutney

  • ½ cup cilantro
  • ¼ cup mint leaves
  • 2 tablespoons unsweetened coconut frozen or dry
  • 1 garlic clove
  • ½ teaspoon cumin seeds
  • 1 to 2 small green chiles
  • 1 tablespoon lemon juice
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar

Sweet Yogurt:

  • 1/2 cup yogurt plain regular
  • ½ teaspoon kosher salt
  • 2 teaspoons sugar

To Serve:

  • ½ cup sev
  • ½ cup pomegranate seeds
  • 1/2 cup cilantro finely chopped


  • Instructions:

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.

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 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.



Calories: 271kcal | Carbohydrates: 54g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 1104mg | Potassium: 676mg | Fiber: 4g | Sugar: 28g | Vitamin A: 366IU | Vitamin C: 13mg | Calcium: 53mg | Iron: 2mg
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