A very fast, very satisfying way to turn a couple of potatoes into dinner.
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ingredients to capture the essence of aloo chaat. What makes the dish so brilliant is the alchemic combination of zesty, sweet, sour, funky, refreshing, cooling, and crunchy. And there are many ways to achieve that!. Chopped, peeled boiled russets are usually my go-to, but you can use red potatoes, new potatoes, even those teeny tiny baby potatoes that come in the mesh bags!: You can make it out of nearly any fresh, tender herb. Cilantro, mint, basil, parsley—it’s all fair game.
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