Korean-Style Aloo Chaat: A Fusion of Indian and Korean Street Food
Ingredients
For the Crispy Potatoes:
4 big potatoes (Yukon Gold or Russet, about 1 kg / 2.2 lbs)
half of cup cornstarch
1 teaspoon gochugaru (Korean crimson chili flakes)
half teaspoon garlic powder
1/2 teaspoon onion powder
Salt to taste (approximately 1 teaspoon)
Vegetable oil (for deep frying, about 2 cups)
For the Korean-Style Chaat Sauce:
2 tablespoons gochujang (Korean crimson chili paste)
1 tablespoon soy sauce (low-sodium favored)
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
1 teaspoon ginger, grated
1 teaspoon garlic, minced
2 tablespoons water
1/2 teaspoon gochugaru (non-obligatory)
For the Topping:
half cup kimchi, finely chopped
1/4 cup scallions, finely chopped
1/4 cup fresh cilantro, finely chopped
2 tablespoons toasted sesame seeds
half cup Korean-fashion fried seaweed (gim, reduce into skinny strips)
half of cup crispy fried onions
1 small cucumber, thinly sliced into half-moons
1/four cup roasted peanuts, crushed
1 tablespoon gochugaru (for dusting)
For the Yogurt Drizzle (Optional):
1/2 cup plain yogurt
1 teaspoon lemon juice
1/2 teaspoon toasted cumin powder
Pinch of salt
Instructions
Step 1: Prepare the Potatoes
Peel and cut potatoes into 1-inch cubes. Rinse and pat dry.
In a bowl, mix cornstarch, gochugaru, garlic powder, onion powder, and salt. Toss potatoes inside the aggregate.
Heat oil to 175°C (350°F). Fry potatoes in batches for five–7 mins until golden. Drain on paper towels.
Keep heat in a 120°C (250°F) oven.
Step 2: Make the Korean-Style Chaat Sauce
In a saucepan, integrate gochujang, soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and water.
Simmer for three–5 mins till thickened. Adjust consistency with water if wanted.
Set apart to chill slightly.
Step three: Prepare the Yogurt Drizzle (Optional)
Whisk yogurt, lemon juice, cumin powder, and salt till clean.
Refrigerate until geared up to use.
Step four: Assemble the Chaat
Toss warm potatoes with 1/2 the chaat sauce in a bowl.
Spread potatoes on a platter. Top with kimchi, scallions, cilantro, sesame seeds, seaweed, fried onions, cucumber, peanuts, and gochugaru.
Drizzle remaining sauce and yogurt (if using) over the pinnacle.
Garnish with greater sesame seeds and cilantro.
Step 5: Serve
Serve without delay with pickled radish, greater kimchi, or chili slices.
Pair with Korean barley tea or mango lassi.
Tips
Use Yukon Gold for creamy potatoes or Russet for fluffier ones.
Adjust gochujang for spice desire.
For vegan, use plant-based yogurt.
Assemble just before serving to keep potatoes crispy.
Nutritional Information (Per Serving, Approximate)
Calories: 400–450 kcal
Protein: 8g
Carbohydrates: 50g
Fat: 20g
