Holi 2022- Aloo Bhalla Exclusive Recipe By Chef Neeraj Tyagi
Image Credit: PULLMAN New Delhi Aerocity

A nice bowl of chat is always a delightful affair to gorge on. This delectable spicy street food which literally means to “lick”, is said to have originated in Delhi. Originally served in pattal or “leaves dona”, this dish came into existence during Shahjahahn reign around 16th century. 

And today this lip-smacking street food that has made it’s way as festival food is an important when we think of Holi. This chatpata delight is savoured by one and all.

Director of Culinary at at Pullman and Novotel New Delhi Aerocity, Chef Neeraj Tyagi shares his Aloo Bhalla recipe with us to make our Holi a little more spicier. 



    Boiled Grated Potato – 250gm 

    Crushed, Roasted Cumin Seeds – 4gm

    Corn Flour – 50gm 

    Salt – 10gm 

    Ghee – For Deep Frying 

Matar Chat

    Dried White Peas – 150gm

    Roasted & Crushed Cumin Seeds – 3gm 

    Chaat Masala – 3gm 

    Amchur Powder – 5gm 

    Red Chili Powder – 5gm 

    Garam Masala Powder – 5gm 

    Green Chilli Chopped – 5gm 

    Onion Chopped – 10gm 

    Fresh Coriander Chopped – 5gm  

Date & Tamarind Chutney 

    Refined Sugar – 200gm 

    Tamarind – 200gm 

    Black Salt – 4gm 

    Salt – 6gm 

    Roasted Cumin Powder – 20gm 

    Ginger Powder – 20gm 

    Deggi Mirch – 20gm 

    Dates (Soaked & Julienne) – 50gm  

    Amchur Whole (Soaked & Blended) – 40gm 

Mint Chutney 

    Fresh Mint – 200gm 

    Fresh Coriander – 100gm 

    Tamarind (Soaked & Pulped)- 50gm 

    Chat Masala – 5gm 

    Salt – 5gm 

    Black Salt – 3gm 

    Green Chilli – 5gm 

    Ginger – 5gm 

    Garlic – 5gm 

Sweet Yogurt 

    Greek Yogurt – 100gm 

    Refined Sugar – 20gm 

Compressed Watermelon 

    Watermelon Heart – 1no. 

    Salt – To Taste 

    Crushed Black Pepper – 2gm 


    Bikaneri Sev 

    Roasted Cumin Powder


    Beetroot Julienne

    Mint Springs 

    Fried Potato (optional) 


Aloo Bhalla

Place finely grated potato in a mixing bowl, add crushed & roasted cumin seeds, salt and 20gm of corn flour. Mix the potato mixture well and fold in air as much as possible.

Portion it into small sphere shape, lightly dust with remaining corn flour before frying.

Deep fry the potato sphere in ghee, until golden brown and crispy. 

Matar Chat

Soak the matar or dried white peas overnight.

Drain and then pressure cook with 3 to 4 cups of water till the peas are completely cooked.

If there is extra water and the mixture is thin, then simmer till the peas get a medium consistency and Mash the peas slightly with a wooden spoon and let it cool down. 

Then add rest all the ingredients and stir it well until all are mixed together. Serve it Cold.

Date & Tamarind Chutney 

Soak tamarind in water overnight in a small bowl. Squeeze the pulp from the tamarind in the same bowl or pan. Strain the pulp and keep aside.

Take another Pan add Sugar & 100ml of Water. Once sugar dissolves add reset all the ingredients and let it cook on slow flame till the time chutney comes to coating consistency. Remove and let it cool down completely.    

Mint Chutney 

Roughly chop Mint, Coriander, Ginger, Garlic & Green Chili.

Blend all the above ingredients to a fine paste, if required add some ice water. 

Pour Chutney into a mixing bowl and add all the powdered masala’s. 

Refrigerate the chutney until use.

Sweet Yogurt

Whisk Greek Yogurt & Sugar, until sugar dissolve completely. Refrigerate the yogurt mix until use. 

Compressed Watermelon 

Marinate the watermelon heart with salt & crushed pepper.

Place it in a vacuum bag.

Place above vacuum bag into vacuum bag sealer and Pull a full 100% vacuum to fruit. Refrigerate until use. 

Final Assembly

Start with a spoon of Matar Chat, place Aloo Bhalla above it.

Top it with sweet yogurt, Tamarind & Date Chutney & Mint Chutney

Garnish it with Crispy Fried Potato, Sev, Mint Sprigs, Pomegranate, Beetroot Julienne & cumin powder. 

Place Chilled Compressed Watermelon heart before serving.