Aloo Channa Chaat
Spicy and tangy chickpeas and potatoes tossed in onions and tomatoes with lemon juice and tamarind. Aloo Channa chaat is an all time favourite food for snack, party or Ramadan.
Ingredients
- 3 cups Boiled Chickpeas See Notes
- 2 Medium Potatoes Boiled and cubed See Notes
- 1 Small Onion
- 1 Medium Tomato
- 1 Small Green Chilli
- 1 tsp Salt
- 1 tsp Cumin Seeds
- ½ tsp Red Chilli Powder
- ⅓ tsp Chilli Flakes
- ¼ tsp Turmeric
- 1 tsp Chaat masala
- 2 tbsp Lemon Juice
- 4 tbsp Tamarind Chutney
- 2 tbsp Oil
- Cilantro/Coriander or Mint
Instructions
- Prepare chickpeas. If you are using tinned chickpeas, drain them and rinse them. If you are using raw chickpeas boil them ( See Notes)
- Boil potatoes until are cooked through. Remove skin and cube them into small pieces.
- In a pot heat oil and add sliced onions. Saute them and then add cumin seeds. Add tomatoes and green chilli followed by red chilli, chilli flakes and turmeric. Mix for a minute and then cover it. Cook on low heat until tomatoes have softened.
- Add chickpeas and potatoes followed by salt, chaat masala, lemon juice and tamarind chutney. Toss and mix gently.
- Garnish with chopped cilantro or mint.Serve warm or at room temperature.
Notes
- You can use tinned chickpeas. If you are using raw chickpeas, soak them overnight. Boil them with salt until cooked.
- Boil potatoes whole with skin. Once cooked remove the skin and chop them into cubes.
- You can use store bought Tamarind chutney. If you want to make your own follow my recipe for Tamarind Chutney - Sugar Spice & More (sugarspicenmore.com)
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