Hash Browns & Pineapple Chaat

Hash Brown and Pineapple Chaat is an enticing Indian fusion snack. Crispy hash browns form the base of this Indian street food classic and the addition of pineapple gives a surprising sweetness that works really well with the medley of chutneys. 

Note – This recipe has been updated from the archives – first published April 2012. I’ve added new images, the recipe remains the same.

I first tried this recipe out years ago because I had some leftover cooked hashbrowns from a Full English brekkie and had the chutneys leftover in the fridge too. 

I took a gamble and layered the chaat and it turned out great! The hash browns were like aloo tikkis and soaked up the chaat flavours brilliantly.

If you love this kind of creative chaat, you might also enjoy my other twists — like smashed potato chaat, and sabudana vada chaat. For quick and convenient versions, try my sweet potato chaat, or kala chana chaat. Each one has its own little spin but keeps all the bold, tangy flavours that make chaat so addictive.

Ingredients notes

This recipe is easy to put together if you have the ingredients to hand.

The base starts with store-bought hash browns. They’re my quick and convenient shortcut to aloo tikki, giving that same crisp potato base without the effort of boiling, mashing and shaping. If you’re in the US, tater tots are a great alternative.

Then comes the pineapple — juicy, sweet and slightly tart, it adds a lovely contrast to the crispy potatoes. Fresh pineapple chunks are wonderful here, but tinned pineapple in fruit juice works just as well (and saves time too).

Like any good chaat, it’s all about the chutneys. The imli date chutney brings that signature sweet-tangy flavour, while the green mint and coriander chutney adds freshness and a little zing. If you like a bit of heat, a touch of red garlic chutney works its magic (though you can skip it if you prefer to keep things mild).

A layer of sweetened yogurt helps bring everything together. I like to use full-fat plain yogurt, but low-fat or even non-dairy yogurt works too (just note it may be a touch more tangy).

To finish, there’s the all-important plain sev, adding crunch and texture in every bite. A scattering of diced red onion, a handful of fresh coriander, and a good pinch of chaat masala brighten everything up. And finally, a few pomegranate arils for a pop of colour and a burst of sweetness.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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