How to make Moongphali Aloo Chaat - Lip-smacking chatpata chaat made from peanuts and potatoes.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Roasted Peanuts (भुनी हुई मूंगफली), Potato (आलू)

Cuisine : Uttar Pradesh

Course : Snacks and Starters

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Moongphali Aloo Chaat Recipe Card

Moongphali Aloo Chaat

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

For more recipes related to Moongphali Aloo Chaat checkout Corn Bhel, Peanut Tikki, Moongphali Ki Tikki, Peanut Raisin Bar . You can also find more Snacks and Starters recipes like Kabab Nadir Shahi, Spring Dosa, Bruschetta, Dry Vegetable Manchurian.

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Moongphali Aloo Chaat Recipe

  • Roasted Peanuts 2 cups

  • Potato boiled and peeled 2 medium

  • Ghee 3 tablespoons

  • Cucumber peeled 1 medium

  • Tomato 1 medium

  • Fresh coriander leaves 2 tablespoons

  • Green chillies 2

  • Red chilli powder 1/2 teaspoon

  • Salt to taste

  • Chaat masala 1/2 teaspoon

  • Lemon juice 2 teaspoons


Step 1

Cube the potatoes. Heat 2 tbsps ghee in a non-stick pan, add the potatoes and sauté till lightly golden.

Step 2

Halve the cucumber and tomato, remove seeds and cube them. Put them into a bowl. Chop coriander leaves and green chillies and add.

Step 3

Drain the potatoes and add. Add the remaining ghee to the pan and lightly sauté the peanuts and then add them to rest of the ingredients in the bowl.

Step 4

Add red chilli powder, salt, chaat masala and lemon juice and mix well. Serve immediately.