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Aloo Chaat in Phyllo Shells
4.7 from 81 votes

Aloo Chaat in Phyllo Shells

Aloo Chaat in Phyllo Shells features a spiced potato filling seasoned with cumin, fennel, turmeric, and Kashmiri red chili powder, served inside crisp phyllo pastry shells. Accompanied by sweet yogurt and garnished with chutneys, sev, pomegranate seeds, and cilantro, this dish balances savory, spicy, sweet, and tangy flavors with varied textures. The potato mixture is cooked with aromatic spices and ginger, then cooled before filling the crunchy phyllo cups for a flavorful appetizer or snack.

Prep Time
30 mins
Cook Time
15 mins
Assemble
10 mins
Total Time
55 mins
Calories: 271 kcal
Course: Appetizer
Cuisine: Indian

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
    Cup of Yum
  1. Whisk together yogurt, sugar, and salt to make a smooth paste.
Potato Filling
  1. 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.
  2. Peel the potatoes once they are cool enough to handle. Cut into very small cubes or mash them.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 271

% 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.