Aloo Chana Chaat
Aloo chana chaat, a delectable mix of boiled potatoes, white chickpeas, onions, tomatoes, herbs, and spices, delights the palate with its spicy, tangy, and sweet flavors.
Ingredients
- ½ cup dried chickpeas or 1.5 to 2 cups cooked chickpeas (chana or chole)
- 2 medium potatoes
- 1 small onion, chopped
- 1 small tomato, chopped
- 2 to 3 tablespoon coriander leaves – chopped
- a few crushed papdis
- sev as required
- green chutney as required
- tamarind chutney as required
- chilli garlic chutney as required
- chaat masala as required
- roasted cumin powder as required
- some chopped coriander leaves (cilantro)
- salt as required
- lemon juice as per taste (optional)
Instructions
Pressure Cooking Chickpeas
- To cook the dried chickpeas, soak ½ cup dried chickpeas overnight or for 8 to 9 hours in enough water in a bowl. Next day drain all of the water. Rinse the chickpeas once or twice in fresh water. Again drain the water.
- Then pressure cook the chickpeas in 2 litre stovetop pressure cooker adding 2 cups water + ¼ teaspoon salt till they are completely cooked and tender. They should have melt in the mouth texture with no bite in them. I pressure cooked them for 11 to 12 minutes on medium heat.
- You can also cook the chickpeas in an Instant pot adding water as needed.
- When the pressure settles down on its own, then only open the lid and strain the chickpeas. Let them become warm or come to room temperature.
Making Aloo Chana Chaat
- Take 1.5 to 2 cups cooked chickpeas in a mixing bowl. You can also use canned chickpeas.
- To the cooked chickpeas, add chopped boiled potatoes. You will need 2 medium potatoes which have been boiled and peeled. Mix well.
- Add green chutney, tamarind chutney and red chili chutney. Add the chutneys as per your taste preferences.
- Add finely chopped onions and finely chopped tomatoes.
- Mix everything very well. Check the taste and add any of the chutney if needed.
- Take a portion of the chaat on a serving plate.
- Sprinkle a pinch or two of chaat masala, roasted cumin powder and black salt or regular salt as required.
- Sprinkle some crushed papdi on top.
- Sprinkle some sev on top.
- Lastly add a touch of chopped coriander leaves. Drizzle some lemon juice if you prefer.
- Serve aloo chana chaat immediately so that the sev does not become soggy.
Tried this recipe?Let us know how it was!