Aman’s Elevated Holiday Potato Leftover Recipe

Sweet, spicy, tangy with all the textures, Indian street snacks under the “chaat” banner pack a flavour punch to help with day-old potatoes. When it comes to leftovers, the idea is to use up what you have, so there aren’t really measurements—channel your inner Grandma!


For the Aloo Chaat:

-680 g potatoes (boiled, squished then pan seared until crispy or oven roasted)

-Salt (to taste)

-Chaat masala

-Red chili powder (optional)

For the Cumin Yogurt:

-Plain yogurt

-Cumin powder

-Salt (to taste)

Whisk everything together, taste then tweak. Keep in the fridge for up to 2-3 days.

For the Cilantro Chutney:
-1 bunch cilantro (including stem)

-1 Thai green chili (with seeds)

-1/2 small onion (sliced)

-1 ice cube (not the rapper)

-Juice of half a lemon

-Salt (to taste)

Stick all ingredients into a blender with a splash of water, then blitz until smooth. Keep in the fridge and consume for up to 2 days (the colour will oxidize but that’s OK.)
-Tamarind chutney
-1 small red onion or shallot (sliced)
-Sev (crispy bits)


1. Add the seasoned, crispy potatoes to a bowl.

2. Add tamarind chutney.

2. Add red onion or shallot pieces.

3. Add the cumin yogurt and cilantro chutney.

4. Top with sev for added crunch.

5. Eat it up!

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