Hindi words 'Aloo' translates to 'potato' and 'Chat' literally translates to 'licking'. The word chat is used for a category of food eaten mainly as street food in India (I am no Wikipedia! But this is what I know from my life in India). Aloo Chat is one of those popular street foods.

And who doesn't know about Smashed Potatoes, Right? Well, if you don't, you will find out in this recipe. It is basically boiled potatoes, smashed on a baking tray, literally smashed, seasoned and cooked in oven until golden brown and crispy

Homemade Chat Masala

There is specific spice blend that is used in chat recipes called 'Chat Masala', which you can easily buy from an Indian grocery store or you nearest Asian shop.

But if you don't want to buy it, follow these easy steps to make this 'special spice blend' that you can use with Amchur Powder (Mango Powder) as a replacement. It is quick to make and you can store it in an air tight jar in your pantry for other Chat recipes or curry nights.

The Aloo (Potatoes)

When you boil the potatoes, make sure you don't over boil them. Boil until you can put a fork through the potatoes easily.

I have used Wilcox Perlas Small potatoes for this recipe. If you want to make it for guests, you can boil the potatoes in advance (this will save you at least 30-40mins) and then all you have to do is oven bake them and garnish and serve.


  • Prep Time : 5 min
  • Cook Time : 1 hour 15 mins
  • Serves : 2


Make Homemade Chat Masala

  • 2tsp Cumin
  • 1tsp Coriander
  • 1tsp Fennel
  • 1/4tsp Black Peppercorn

For The Smashed Aloo

  • 500g Potatoes
  • 3-4tbsp Oil
  • 1tsp Salt
  • 1tsp Homemade Chat Masala
  • 1tsp Chat Masala (Store bought)
  • 1tsp Red Chilli Powder

All The Garnish

  • 2tbsp Red Onion
  • 1tbsp Tamarind Chutney
  • 2tbsp Yoghurt
  • 1tbsp Sev/Bhujia
  • 1tbsp Pomegranate
  • Fresh Mint


  • Add potatoes to a pot and pour cold water until fully covered in water
  • Start boiling the pot
  • Once it comes to boil, cook for another 25-30mins until you can poke the potatoes with a fork
  • In the meantime, turn on your oven at the highest setting (my oven 230°C (450F)) to pre-heat and add all the whole spices in a pan and roast
  • Blend the spices and transfer into a jar
  • Strain the water and rinse the potatoes with cold water
  • Transfer the potatoes in a bowl and mix in oil, spice blend, Chat masala, salt and red chilli powder
  • Transfer the potatoes in a baking tray/sheet pan and smash into 1cm height
  • Drizzle some more oil and salt on top
  • Bake at 230°C (450F) for 20mins on one side and flip and cook for another 15-20mins
  • Serve with chopped red onion, yoghurt, tamarind chutney, sev/bhujia, pomegranate and mint