Aloo chana chaat salad is popular North Indian street food. It is healthy, filling and easy to make.
Potato-lovers must try this salad. Made with boiled potatoes, chickpeas and with chaat masala and tamarind chutney it tastes wonderful.
Can be served as an appetizer or as an evening snack. You can also have it as a complete meal.
INGREDIENTS USED IN THIS RECIPE
Chickpea: You can use cooked chickpeas or canned chickpeas.
Potato: Peel, cut into small pieces and cook until soft but not mushy.
I have also used pomegranate seeds, onion cut into small pieces, tomatoes with seeds removed and cut into small pieces.
For flavor, I have added lemon juice, sweet tamarind chutney, and chaat masala. You can buy sweet tamarind chutney and chaat masala powder in Indian grocery stores.
Coriander leaves: Gives flavor, aroma and add more color to the salad.
HOW TO MAKE CHANNA ALOO CHAAT
It is easy to make this recipe. First, I have cooked the chickpeas and potato pieces, adding a little bit of salt.
Then, into a bowl I have added the cooked chickpeas, potato pieces, pomegranate seeds, chopped onion pieces, tomato pieces and finely chopped fresh coriander leaves and mixed.
Into this mixture I have added lemon juice, chaat masala, sweet tamarind chutney and salt and mixed well and served.
VARIATION
You can use canned chickpeas.
You can also add a few finely chopped green chili pieces, if you like it spicy.
CHANNA aloo chaat recipe
4 servings
30 minutes
5 minutes
Indian
Print
Ingredients (All the ingredients are measured in a 250 ml cup)
Cooked white chickpea 1 cup (cooked by adding a little bit of salt)
1 small potato peeled, cut into small cubes and cooked, adding a little bit of salt
1/2 cup pomegranate seeds
1 small onion finely chopped
1 medium tomato, seeds removed and cut into small pieces
1/2 teaspoon of lemon juice
2 tablespoon of sweet tamarind chutney
2 tablespoons of chaat masala
2 tablespoons of finely chopped fresh coriander leaves
1/2 teaspoon or the required amount of salt
Directions
- Into a mixing bowl, add the cooked chickpeas, potatoes, tomato pieces, onion pieces, pomegranate seeds and half of the coriander leaves and mix.
- Add the lemon juice, chaat masala powder, sweet tamarind chutney and mix.
- Add the required amount of salt and mix well.
- Garnish with the remaining coriander leaves and serve.
STEP BY STEP PICTURES
Into a mixing bowl, add the cooked chickpeas, potatoes, tomato pieces, onion pieces, pomegranate seeds and half of the coriander leaves and mix.
Add the lemon juice,
chaat masala powder,
sweet tamarind chutney and mix.
Add the required amount of salt and mix well.
Garnish with the remaining coriander leaves and serve.
RECIPE NOTES
Do not use black chickpeas, use only white chickpeas.
If using canned chickpeas, drain the water, rinse and use.
Do not cook the potato until it is mushy.
You can adjust the amount of tamarind chutney and chaat masala powder depending on your taste.
