Potato Chickpea Chaat / Aloo Chana Chaat

This Potato Chickpea Chaat is tangy, spicy, sweet, irresistible, and tempting. It consists of many elements, and each one is very distinguished in flavor!

Chaat is always bursting with flavors and appealing to our taste buds! This Aloo Chana Chaat is also the same; we can taste different flavors in each bite. Also, it is easy to add or eliminate particular ingredients in this Chaat recipe as per our preference!

Jump to:

• What is Chaat
• About Potato Chickpea Chaat
• Why You Will Love This Chaat
• Ingredients
• Step-by-Step Directions
• Variations
• Helpful Tips
• More Appetizers
• Recipe Card

What is Chaat

Chaat is Indian street food, and it is extensively available throughout the country. It is trendy food and not just limited to a particular food group. Chaat is instead a combination or a group of different foods and many elements. It provides exotic flavors and textures, which are a combination of spicy, tangy, sweet, savory, and crunchy ingredients.

About Potato Chickpea Chaat

There are so many varieties of chaat available. A few of them are Pani Puri, Aloo Chaat, Tikki Chaat, Samosa Chaat, Dahi Puri, Sev Puri, Papdi Chaat, etc.

Each element is equally necessary to make Chaat. This recipe should have a base on which we add different chutneys, yogurt, and crunchy stuff like Sev.

For instance, the foundation could be Flat Puri, Tikki, fried potatoes, or Samosa. But I have used boiled and stir-fried potatoes and chickpeas in this recipe. 

Aloo Chana Chaat is bursting with various flavors and crunch. It is filling, satisfying, and enjoyable anytime you crave the chaat or street food.

Also, you can easily customize the recipe and choose the chutneys you like or add more or less elements of your choice.

Potato Chickpea Chaat or Aloo Chana Chaat is perfect for party starters, late afternoon or early evening snacks, and appetizers.

Why You Will Love This Chaat

• Potato Chickpea Chaat contains exotic flavors.
• It is prepared with different textured elements that are blended beautifully.
• The chaat is spicy, savory, tangy, and sweet.
• You will experience the burst of flavors in each bite.
• Aloo Chana Chaat is easy to prepare and quick to assemble.
• The recipe is highly customizable; you can prepare it to your taste.

Ingredients

1. Potatoes: I boiled the potatoes first, then chopped them into small pieces. We can use boiled potatoes in this chaat. But I have stir-fried the cooked potato pieces until they are lightly crisp on the outside and have some brown spots. Do not boil potatoes too much; they should be intact, not mushy. Stir-frying the potatoes enhances the flavor of the chaat and tastes better than just boiled potatoes. 
2. Chickpeas: Chickpeas make this chaat filling and are protein-packed. Make sure to use thoroughly cooked chickpeas. You can also use leftover chickpeas to make this tempting chaat.
3. Green Chutney: I have used green chutney made of coriander and peanuts with other spices. The spiciness of this chaat mostly depends on how spicy your green chutney is. So make the chutney as per your preference. Keep the chutney a little liquid so that it will be easy to mix it in the chaat. Check out the recipe for Coriander Chutney or Cilantro Mint Chutney / Mint Coriander Chutney.
4. Tamarind and Date Chutney: This is a must in most Chaat recipes. It is sweet and sour and provides significant flavor and taste to the dish. And because it is more liquid, it provides the necessary moisture. 
5. Yogurt: Whisk the yogurt and make it smooth before using it in the recipe. I like to make it a little sweet and salty. So I added little sugar and a pinch of salt to the yogurt. But you can keep it plain if you prefer that way.
6. Sev: Use fine Sev for this Chaat. Sprinkle the Sev only at the time of serving; otherwise, it will become soggy.
7. Pomegranate Seeds: They add colors to this chaat and fruity flavor. But it is totally optional if you do not have it on hand.
8. Chaat Masala Powder: Sprinkle Chaat Masala on the prepared Chaat. It will enhance the taste of the dish.

Step-by-Step Directions

Making Potato Chickpea Mixture

• Boil potatoes, remove the skin, and cut into small pieces.
• Potatoes should be thoroughly cooked but not mushy, so do not overcook them.

• Boil chickpeas thoroughly and drain the water completely.

• Heat oil in a pan, add chopped potatoes and mix well.

• On medium to high heat, roast the potatoes until they are crisp outside and golden brown.
• It will take 10-15 minutes.

• Add chickpeas and mix well.

• Add salt, roasted cumin powder, red chili powder, Garam masala powder, Chaat masala powder, mix well and continue cooking for 4-5 minutes.

• Turn off the heat, squeeze lime juice, mix well, and transfer into a bowl.

Making Potato Chickpea Chaat

• Whisk the yogurt until smooth, and add sugar to taste and a pinch of salt.
• If you do not prefer sweet yogurt, do not add sugar.
• Whisk the yogurt until smooth, and add a pinch of salt. For the vegan diet, or if you prefer, do not use yogurt.
• Prepare all the chutneys.

• Take the potato and chickpea mixture on an individual serving plate.
• Add green chutney, tamarind date chutney, and yogurt as required.
• Sprinkle Sev and pomegranate seeds as required.
• Sprinkle some Chaat masala powder and chopped coriander leaves on the top and serve immediately.

Variations

• Instead of white chickpeas, you can also use boiled black chickpeas (Kala Chana) for this Chaat.
• You can also use other chutneys of your choice, like mint chutney or red chili sauce.
• We can also add more crunch to this recipe. Papadi (Flat Puri) goes well into this Chaat. Use by breaking it into pieces and sprinkling on the top with Sev. Also, you can skip the Sev and use only Papadi. Tortilla chips are also a good option to use in this Potato Chickpea Chaat.

Helpful Tips

• Chutneys: Make the Chutneys ahead of time. They can also be prepared a day before. Coriander chutney and tamarind-date chutney freeze well, so you can also prepare them much in advance.
• Potatoes: Boil the potatoes in advance, stir-fry them, and mix chickpeas and spices right before serving. Hot Aloo Chana will taste better with cold Chutneys.
• Chickpeas: Make sure to boil chickpeas thoroughly; undercooked Chana will ruin the taste of Chaat.
• Roasted Cumin Powder: It adds a unique flavor to the chaat dishes. I will highly recommend using it. If you do not have it on hand, roast the cumin seeds until they are fragrant. Then allow them to cool down and then crush into a coarse powder.
• For The Vegan Diet: This dish contains only one dairy product, yogurt. So to make it vegan, skip the yogurt entirely. You do not need to replace yogurt; without it, the Chaat will still taste delicious.
• For The Jain Diet: This recipe can easily replace potatoes with raw bananas. Boil the raw bananas, cut them into small pieces, and then stir-fry. Follow the rest of the steps to make the Chaat.

More Appetizers

You May Like More Appetizers and Snacks

• Poha Cutlet / Poha Vegetable Cutlet
• Crispy Okra Indian Style (Bhindi)
• Green Pea Kebabs / Green Peas Tikki Recipe
• Rava Dhokla / Sooji (Suji) Dhokla
• Tomato Poha (No Onion, No Potato)

Recipe Card