Aloo Chaat in Phyllo Shells
User Reviews
4.7
Aloo Chaat in Phyllo Shells
Description
The recipe begins by steaming medium-sized potatoes until tender, which are then peeled and chopped finely or mashed. The filling is prepared by tempering olive oil with cumin and fennel seeds, then adding grated ginger, turmeric, Kashmiri red chili powder, and salt to coat the potatoes evenly. This spiced mixture is allowed to cool before use.
Sweet yogurt sauce is blended with sugar and salt for balance and served alongside fresh cilantro-mint and tamarind chutneys. The crispy phyllo shells are filled with the seasoned potatoes and topped with sev, tangy chutneys, bright pomegranate seeds, and fresh cilantro to add crunch, sweetness, acidity, and herbaceous notes. This creates a multi-dimensional snack combining textures and vibrant flavors.
Chutneys can be prepared ahead and frozen for convenience. The potato filling can also be made and refrigerated days in advance. Assembling the filled phyllo cups a few hours before serving maintains their crispness, and garnish should be added just before eating for best texture.
Ingredients
Ingredients:
- 30 phyllo shells 2 boxes
- 4 potato medium sized, red
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 2 teaspoons ginger grated
- ½ teaspoon Turmeric ground
- 2 teaspoons Kashmiri red chili powder
- 2 teaspoons kosher salt
Sweet Yogurt:
- ½ cup yogurt plain regular
- ½ teaspoon kosher salt
- 2 teaspoons sugar
To Serve:
- ½ cup cilantro-mint chutney
- ½ cup tamarind chutney
- ½ cup sev
- ½ cup pomegranate seeds
- ½ cup cilantro finely chopped
Instructions
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.
Notes
- Prepare chutneys up to a week ahead; freeze green chutney in ice cube trays for quick thawing.
- Sweet yogurt sauce can be made a day ahead and refrigerated.
- Make and refrigerate the seasoned potato filling a few days before serving.
- Assemble the filled phyllo cups a couple of hours prior to serving to keep the shells crisp.
- Add chutneys and garnishes immediately before serving to maintain texture and flavor contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 54g | 18% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 1104mg | 46% |
| Potassium | 676mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 28g | 56% |
| Vitamin A | 366IU | 7% |
| Vitamin C | 13mg | 14% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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