Go Back
–+ servings

Potato Chickpea Chaat / Aloo Chana Chaat

By Jigna
This Potato Chickpea Chaat is tangy, spicy, sweet, irresistible, and tempting. It consists of many elements, and each one is very distinguished in flavor!
5 from 1 vote
Print Pin
Prep Time 40 minutes
Total Time 40 minutes
Cuisine Indian
Course Appetizer, Side Dish
Diet No Onion No Garlic, Vegetarian
Servings 4

Ingredients
  

For The Potato Chickpea Mixture

  • 1 cup boiled chickpeas
  • 3 large potatoes
  • 1 tablespoon oil
  • Salt to taste
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon red chili powder
  • 1 teaspoon Garam masala powder
  • ½ teaspoon Chaat masala powder
  • ½ lime juiced

For The Potato Chickpea Chaat

  • Green Chutney as required
  • Tamarind Date Chutney as required
  • Plain yogurt as required (skip for a vegan diet)
  • Fine Sev as required
  • Pomegranate seeds (optional)
  • Chaat Masala to sprinkle on top of chaat
  • Coriander leaves finely chopped for garnishing

Instructions
 

Making The 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 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 set aside.

Making The 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.
  • Take 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.

Notes

  1. 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 prepare them much in advance.
  2. 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.
  3. Chickpeas: Make sure to boil chickpeas thoroughly; undercooked Chana will ruin the taste of Chaat.
  4. 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.
  5. 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.
  6. 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.

Nutrition (Approximate Values)

Calories : 191kcalCarbohydrates : 34gProtein : 5gFat : 5gSaturated Fat : 0.4gPolyunsaturated Fat : 1gMonounsaturated Fat : 2gTrans Fat : 0.01gSodium : 132mgPotassium : 741mgFiber : 5gSugar : 1gVitamin A : 158IUVitamin C : 32mgCalcium : 35mgIron : 2mg
Tried this recipe?Tag @vegehomecooking On Instagram