A beloved Bohri mohalla-style potato chaat bursting with tang, spice & street charm!
Lal Masala Bateta Chaat is a classic Bohri Mohalla street snack—a vibrant, masala chaat typically sold in alleyway stalls during afternoons. The dish’s signature garlic and Kashmiri chilli paste deliver deep flavor and an alluring red hue, balanced by tamarind juice and fresh herbs.
Ingredients List
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| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 500 | g | Boiled potatoes, cubed (approx. 4 large) |
| • | 60 | ml | Oil (4 tbsp) |
| • | 20 | g | Garlic paste (2 tbsp) |
| • | 30 | g | Kashmiri red chilli paste (2 tbsp) |
| • | 5 | g | Salt, to taste |
| • | 5 | g | Kashmiri red chilli powder (1 tsp) |
| • | 45 | ml | Tamarind juice (3 tbsp) |
| • | 5 | g | Roasted cumin powder / jeera powder (1 tsp) |
| • | 2.5 | g | Garam masala powder (½ tsp) |
| • | 15 | g | Fresh coriander & mint, finely chopped |
| • | 30 | ml | Water (for simmering masala) |
Method / Instructions
- 1. Sauté Garlic & Chilli Paste: Heat oil in a pan over high heat, then lower the heat. Add garlic paste and sauté until aromatic, followed by Kashmiri red chilli paste and cook together.
- 2. Build Masala & Tang: Stir in salt, Kashmiri red chilli powder, tamarind juice, roasted cumin powder, garam masala, chopped coriander, mint, and water. Simmer on low heat until oil separates on top.
- 3. Toss Potatoes & Serve: Add the boiled potato cubes into the rich red masala, gently tossing until completely coated and heated through. Serve hot straight from the pan! Jamjo ane Jamarjo!
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| 🔥 Calories | 210 Kcal |
| 💪 Protein | 3.5 g |
| 🌾 Carbohydrates | 32.0 g |
| 🥑 Total Fat | 8.5 g |
| 🧈 Saturated Fat | 1.0 g |
| 🌱 Dietary Fibre | 4.2 g |
| 🍬 Total Sugars | 2.8 g |
| 🧂 Sodium | 340 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Notes & Tips
Chef’s Note
- Cube the boiled potatoes while still warm so they absorb the tangy red masala much better.
- Simmer the masala on low heat until oil separates to ensure the raw garlic and chilli paste flavours are fully cooked out.
Tips & Tricks
- This chaat is best enjoyed hot, straight from the kadhai, and pairs wonderfully with chana masala or as a standalone evening snack.
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