Chatpati Aloo Chana Chaat

Chatpati Aloo Chana Chaat

Ingredients

• Boiled chickpeas 2 cups
• Potatoes 2 medium, boiled and diced
• Oil 1 teaspoon
• Cumin Seeds 1 teaspoon 
• Salt to taste
• Red chili powder 1 teaspoon
• Thick tamarind Pulp 2 tablespoons
• Onion 1 medium, chopped
• Tomato 2 medium, chopped
• Green chili 1, sliced
• Fresh chopped coriander 2-3 tablespoons
• Fresh chopped mint 2-3 tablespoons
• Chaat masala for garnish
• Coriander for garnish

Preparation

1. If using tamarind pulp, soak the tamarind pulp in hot water for about 15 – 20 minutes till soft. Mash the pulp with a spoon (or use your hand to separate the pulp from the veins, seeds and membranes. Strain the tamarind pulp and set aside.
2. Heat oil in a small frying pan or small pot and add the cumin seeds.
3. Once the cumin seeds turn golden and release their aroma, add the boiled chickpeas and fry for about 3 minutes until the moisture evaporates and chickpeas become dry.
4. Add the red chili powder and salt, followed by the tamarind pulp and fry for 2 minutes. The chickpeas should be on the dry side.
5. Remove from heat and place the chickpea mixture in a medium sized bowl to allow it to come to room temperature (this step is very important because if we hot chickpeas to the chaat then the mint and coriander might turn brown.
6. In a big bowl add potatoes, onions, tomatoes, green chillies, mint and coriander. Mix together and garnish with chaat masala and green chilies.
7. Serve at room temperature. Enjoy!

Print Recipe

Chatpati Aloo Chana Chaat

Author: Naush

Ingredients

• Boiled chickpeas 2 cups
• Potatoes 2 medium boiled and diced
• Oil 1 teaspoon
• Cumin Seeds 1 teaspoon
• Salt to taste
• Red chili powder 1 teaspoon
• Thick tamarind Pulp 2 tablespoons
• Onion 1 medium chopped
• Tomato 2 medium chopped
• Green chili 1 sliced
• Fresh chopped coriander 2-3 tablespoons
• Fresh chopped mint 2-3 tablespoons
• Chaat masala for garnish
• Coriander for garnish

Instructions

• If using tamarind pulp, soak the tamarind pulp in hot water for about 15 – 20 minutes till soft. Mash the pulp with a spoon (or use your hand to separate the pulp from the veins, seeds and membranes. Strain the tamarind pulp and set aside.
• Heat oil in a small frying pan or small pot and add the cumin seeds.
• Once the cumin seeds turn golden and release their aroma, add the boiled chickpeas and fry for about 3 minutes until the moisture evaporates and chickpeas become dry.
• Add the red chili powder and salt, followed by the tamarind pulp and fry for 2 minutes. The chickpeas should be on the dry side.
• Remove from heat and place the chickpea mixture in a medium sized bowl to allow it to come to room temperature (this step is very important because if we hot chickpeas to the chaat then the mint and coriander might turn brown.
• In a big bowl add potatoes, onions, tomatoes, green chillies, mint and coriander. Mix together and garnish with chaat masala and green chilies.
• Serve at room temperature. Enjoy!