ALOO CHANA CHAAT | POTATO CHICKPEAS SALAD | CHATPATA ALOO CHAT
Aloo Chana Chaat or Potato Chickpea Salad is a sweet, spicy and tangy - all in one recipe that can be served as a starter or even had as an evening snack. One of the best snack that you can make this Diwali, Thanksgiving or Christmas.
Provided by Kushi
Categories Appetizer Side Dish snacks
Number Of Ingredients 13
Steps:
- Soak tamarind in around 1/2 cup of hot water for an hour and then squeeze out the juice from tamarind. Discard the fibrous pulp.
- To this tamarind water, add salt, brown sugar or jaggery, chaat masala and mix. Bring this to a boil for 4 to 5 minutes or till it thickens.
- I like cripsy potatoes for the chaat. So I have deep fried them in oil. For a healthy version you can simply use boiled potatoes.
- For additional crunch, after frying potatoes, I have fried around 4 tbsp of boiled/canned chickpeas. (this is optional)
- In a large bowl, add boiled chickpeas, red onion, tomatoes, coriander leaves, chaat masala, lemon juice, salt to taste, chile powder, tamarind chutney and toss till combined.
- Finally add the fried potatoes and mix well.
- Transfer this to serving bowl. Garnish it with sev, fried chickpeas.
- Aloo Chana Chaat or Potato Chickpea Salad is ready. Serve immediately and enjoy!
CHICKPEA-POTATO CHAAT
Chaat is the perfect low-cook recipe for hot days. Canned chickpeas and simmered potatoes with cilantro-mint chutney, tamarind chutney, & yogurt.
Provided by Rachel Gurjar
Categories Potato Tamarind Cumin Cilantro Mint Lime Juice Chile Pepper Yogurt Chickpea Tomato Onion Side Summer Vegetarian Appetizer Dinner Diwali snack
Yield 6 Servings
Number Of Ingredients 28
Steps:
- Potatoes
- Place potatoes in a medium pot and pour in cold water to cover by 1"; season generously with salt. Bring to a boil, reduce heat to medium, and cook until potatoes are fork-tender, 15-18 minutes. Drain and let cool slightly, then halve potatoes. Transfer to a large bowl and chill until ready to use.
- Tamarind Chutney
- Whisk tamarind concentrate, sugar, salt, cayenne, and cumin seeds in another small bowl until combined and sugar is dissolved.
- Green chutney
- Purée cilantro, mint, lime juice, chile, cumin seeds, salt, and ¼ cup water in a blender until smooth.
- Yogurt and assembly
- Whisk lime juice, yogurt, sugar, and salt in a small bowl until combined and sugar is dissolved.
- Add chickpeas, half of chile, ½ cup tomato, ½ cup red onion, ¼ cup cilantro, 2 tsp. chaat masala, ½ cup yogurt mixture, ½ cup tamarind chutney, and ½ cup green chutney to potatoes and toss to combine.
- Transfer chaat to a platter and drizzle 2 Tbsp. yogurt mixture, 2 Tbsp. tamarind chutney, and 2 Tbsp. green chutney over. Sprinkle with a pinch of chaat masala and top with sev and remaining chile, tomato, and red onion as desired. Scatter a few cilantro sprigs on top and serve with remaining yogurt and chutneys alongside.
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