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Aloo Chaat served on a marble board with garnishes on the side
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4.59 from 12 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
Servings: 8
Calories: 271kcal

Ingredients

Ingredients:

Date and Tamarind Chutney:

Sweet Yogurt:

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

To Serve:

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

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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