I absolutely adore this recipe because it combines the crispy, buttery goodness of baked phyllo cups with the vibrant, tangy flavors of my favorite chaat toppings—it’s like a flavor fiesta in every bite! Plus, the pops of pomegranate and crunchy sev make each serving a delightful adventure, perfect for impressing friends at a party or just treating myself to a fancy snack.
I enjoy taking recipes that are classic and putting my own twist on them. Aloo Chaat in Phyllo Cups is my delightful fusion.
Using phyllo pastry sheets brushed with melted butter, I create crispy little cups that hold a divine combo of boiled potatoes, chaat masala, and fresh coriander. They’re topped with pomegranate seeds and sev, and I think these offer such a fun variety of textures and a perfect balance of bright, tangy, and spicy flavors.
Ingredients
Sheets of phyllo pastry: Thin, crisp layers used as the base for a cup that’s as crispy as it is flaky.
Potatoes are very rich in carbohydrates and add a hearty component to the chaat.
Chaat masala: A spice mix that is tangy; augments flavor complexity.
Powdered roasted cumin: Aroma that is earthy; digestion and taste similar to cumin.
Ground red chilies: Put heat into the dish; provide warmth.
Leaves of coriander: Freshness and aroma; rich in antioxidants.
Seeds of pomegranate: Juicy and sweet; are full of nutrients and vitamins.
Chutney made with tamarind: Sweet and sour; produces a sharp, tangy flavor.
Green chutney: Spicy and herbal; it adds a refreshing complement.
Sev: Crunchy texture; crafted from flour extracted from chickpeas.
Ingredient Quantities
- 1 package phyllo pastry sheets, thawed
- 2 tablespoons melted butter or ghee (for brushing the phyllo)
- 3 medium-sized potatoes, boiled and peeled
- 1 teaspoon chaat masala
- 1 teaspoon roasted cumin powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh coriander leaves
- 1/4 cup finely chopped red onion
- 1/4 cup pomegranate seeds
- Tamarind chutney, to taste
- Green chutney, to taste
- Sev (crispy chickpea noodles), for garnish
Instructions
1. Set your oven to 375°F (190°C) to preheat.
2. Take a phyllo sheet and place it neatly on a surface. Brush that sheet with melted butter or ghee. Lay another sheet on top, and smooth it out. Brush that sheet with melted butter or ghee. Repeat with 2-3 more sheets, for a total of 4-5 sheets stacked.
3. The stacked phyllo sheets need to be cut into squares that will fit into a muffin tin. They will form small cups that are about the right size for holding the contents you will create.
4. Carefully push the phyllo squares into the muffin tin cups, molding them into cup shapes. Bake for 8-10 minutes or until they are golden and crispy. Take the cups out of the oven and allow them to cool.
5. In the meantime, diced boiled potatoes into small cubes then put them in a mixing bowl.
6. Mix the potatoes well with chaat masala, roasted cumin powder, red chili powder, salt, and lemon juice to coat them evenly.
7. Chopped coriander leaves, finely chopped red onion, and pomegranate seeds are added to the potato mixture. It is then gently tossed.
8. After the phyllo cups have cooled, place a scoop of the potato chaat mixture in each cup.
9. The loaded phyllo cups should have sweet and tangy tamarind chutney drizzled over them, as well as some cooling green chutney, if you desire.
10. Before serving, top with sev for an extra layer of crunch and flavor. Best served immediately.
Equipment Needed
1. Oven
2. Pastry brush
3. Sharp knife
4. Cutting board
5. Muffin tin
6. Mixing bowl
7. Spoon or spatula (for mixing and scooping)
8. Measuring spoons
9. Cooling rack
FAQ
- Can I make the phyllo cups ahead of time?You can prepare the phyllo cups a day ahead. Store in an airtight container to maintain crispness.
- What can I substitute for chaat masala?If chaat masala is unavailable, a mixture of amchur (dried mango powder), cumin, and a pinch of chili powder can be used in its place. All these ingredients have their own unique flavors, but together they make a convincing stand-in for chaat masala.
- Are there alternatives to potatoes for aloo chaat?Indeed, using sweet potatoes or even chickpeas offers a unique take on the traditional aloo chaat.
- How can I make this recipe vegan?For brushing the phyllo cups, sub in a plant-based margarine for the butter or ghee to maintain a vegan recipe.
- Can I use store-bought chutneys?There is no doubt that purchased tamarind and green chutneys are convenient and perform perfectly well in this recipe.
- How do I prevent the phyllo cups from getting soggy?Put together the aloo chaat just before serving so that the cups of phyllo stay crisp.
Substitutions and Variations
Use olive oil or coconut oil to brush the phyllo instead of melted butter or ghee.
You can use a combination of ground black salt and dried mango powder (amchur) to make chaat masala.
Regular ground cumin can be used in place of roasted cumin powder if you don’t have it.
To achieve a less intense flavor, substitute paprika for red chili powder.
If you cannot find coriander leaves, use parsley.
Pro Tips
1. Prevent Soggy Phyllo Cups: To ensure your phyllo cups stay crisp, serve the filling at the last possible moment and avoid overfilling with wet ingredients. You can also bake the phyllo cups a few minutes longer if needed to make sure they are extra crispy.
2. Herb Enhancement: Add finely chopped mint leaves along with coriander for an extra burst of freshness and flavor to your potato mixture.
3. Customize the Heat: Adjust the amount of red chili powder to suit your taste preference. For a milder version, use less chili powder, or include finely chopped green chilies for added heat.
4. Texture Variation: For added texture, consider mixing in a tablespoon of crushed roasted peanuts or cashews into the potato mixture before adding it to the phyllo cups.
5. Make Ahead Tip: You can prepare the potato chaat filling a few hours ahead of time and store it in the refrigerator. Assemble the cups just before serving to ensure the phyllo remains crisp.
Aloo Chaat In Phyllo Cups Recipe
My favorite Aloo Chaat In Phyllo Cups Recipe
Equipment Needed:
1. Oven
2. Pastry brush
3. Sharp knife
4. Cutting board
5. Muffin tin
6. Mixing bowl
7. Spoon or spatula (for mixing and scooping)
8. Measuring spoons
9. Cooling rack
Ingredients:
- 1 package phyllo pastry sheets, thawed
- 2 tablespoons melted butter or ghee (for brushing the phyllo)
- 3 medium-sized potatoes, boiled and peeled
- 1 teaspoon chaat masala
- 1 teaspoon roasted cumin powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh coriander leaves
- 1/4 cup finely chopped red onion
- 1/4 cup pomegranate seeds
- Tamarind chutney, to taste
- Green chutney, to taste
- Sev (crispy chickpea noodles), for garnish
Instructions:
1. Set your oven to 375°F (190°C) to preheat.
2. Take a phyllo sheet and place it neatly on a surface. Brush that sheet with melted butter or ghee. Lay another sheet on top, and smooth it out. Brush that sheet with melted butter or ghee. Repeat with 2-3 more sheets, for a total of 4-5 sheets stacked.
3. The stacked phyllo sheets need to be cut into squares that will fit into a muffin tin. They will form small cups that are about the right size for holding the contents you will create.
4. Carefully push the phyllo squares into the muffin tin cups, molding them into cup shapes. Bake for 8-10 minutes or until they are golden and crispy. Take the cups out of the oven and allow them to cool.
5. In the meantime, diced boiled potatoes into small cubes then put them in a mixing bowl.
6. Mix the potatoes well with chaat masala, roasted cumin powder, red chili powder, salt, and lemon juice to coat them evenly.
7. Chopped coriander leaves, finely chopped red onion, and pomegranate seeds are added to the potato mixture. It is then gently tossed.
8. After the phyllo cups have cooled, place a scoop of the potato chaat mixture in each cup.
9. The loaded phyllo cups should have sweet and tangy tamarind chutney drizzled over them, as well as some cooling green chutney, if you desire.
10. Before serving, top with sev for an extra layer of crunch and flavor. Best served immediately.
