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Alu Phal Chaat

Alu Phal Chaat



  • TIME:

    45 Minutes


  • 1 large potato, diced into three-quarter inch cubes
  • 180g freshly boiled or tinned chickpeas, drained
  • 1 small onion, finely chopped or 100g of grated radish
  • 3 green finger chillies, finely chopped
  • 2 tsp lemon juice
  • 3 tbsp mint chutney
  • ¾ mango, diced into half-cm cubes
  • 80g sev (gram flour snacks)
  • 6 tbsp chopped fresh coriander
  • 6 tbsp chopped fresh coriander
  • 3 tbsp chopped fresh mint leaves
  • ½ tsp salt or to tastepomegranate (seeds only)


  • 2 tsp chaat masala
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • ¾ tsp red chilli powder


  • Boil the diced potatoes until cooked. When boiled run under cold water until cool and then drain large potato, diced into three-quarter inch cubes
  • In a large bowl combine the potatoes, chickpeas, onions (or radish), pomegranate seeds, green chillies, coriander leaves, mint leaves, chaat masala, salt, red chilli powder, cumin powder and garam masala together
  • Add the lemon juice and toss again
  • Transfer the mixture into individual bowls or serving shot glasses (if using shot glasses you will get more per person)
  • Spoon one teaspoon of mint chutney on the top of each portion, spreading it evenly. Onto this, sprinkle a handful of sev and about a tablespoon of diced mango tsp lemon juice
  • Garnish as desired and serve
Beyond Brilliant Book

Beyond Brilliant

Over 40 fabulous recipes from the kitchens of The Brilliant Restaurant.