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Home » Recipes » Salad & Chutney

Posted by Mariam Sodawater on Sep 6, 2021 (Updated Sep 6, 2021)

Aloo Chana Chaat recipe

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5 from 5 votes

This post may contain affiliate links.

Chana chaat pic with overlay text.

Easy, healthy, extremely versatile Pakistani street style chickpea salad, the aloo chana chaat. One snack that is filling and you can never get bored off. 

Aloo chana chaat served with acompaintments.

Aloo chana chaat salad is a Pakistani street food that is a complete meal in itself. It is a variation of chana chaat with the addition of potatoes.

If you are still wondering what is Aloo Chana chaat exactly is then chana means chickpea and aloo mean potato. The salad is further drizzled with sweetened yogurt, sour and spicy chutney, onions, and herbs. In other words, it tastes like a mouth full of flavor and textures in every bite. YUM!

Jump to:
  • Ingredients 
  • How to make?
  • 📖 Recipe

Ingredients 

Ingredients of aloo chana chaat.

Have a look at the ingredient and accompaniments of chana chaat. There are many, I know, and might look like too much work.

  • Chickpea: Most people begin making chaat with pre-boiled chickpea from a can or freezer as soaking and boiling chickpea is time-consuming. Alternatively, I prefer to boil a large batch of chickpeas and freeze in smaller portions for easy excess to homemade preservative-free chana. Find more information about how cook dried chickpea here at Inspired Taste.
  • Veggies and herbs: Potato, onion, tomato, and cilantro are pantry salads that are almost always available and need little effort to assemble.
  • Tamarind chutney: I prefer making a large batch of tamarind chutney. As you can store it for months in the fridge. I've shared a quick small recipe here but any imli chutney should be good.
  • More accompaniments: Chips like kurkure are innovative additions while papri and sev are always added to chaat for extra crunch in every bite. All these are readily available in Indian stores in the snack section.

How to make?

Having very tender chickpea gravy that is slurpy is a basic requirement of a good aloo chana chaat. Chaat should be juicy, not dry. So make sure the chickpea has little water or gravy after boiling with potato.

Begin by making the basic chana gravy. Just add the spices, and potato to a pot with little water. Let it cook until the potatoes are soft. (Protip: If making chickpea from scratch, the chickpea develops a starchy gravy naturally. I sometimes add a little onion too for gravy. If using canned chickpea adding a little (1 tablespoon) gram flour will help you attain the look of the second image which is necessary for a homogenized delicious chaat.)

This is an easy and simple imli chutney that can be made in no time, but making a larger batch like in this post tamarind and date chutney makes more sense for those snack-time cravings.

Yogurt with sugar and chaat masala in a white bowl.

This is simply sweet yogurt with chaat masala. If using thick greek yogurt, you can dilute it with water for a pouring consistency.

Channa chaat assembles in a blue kea bowl.

Once the chana aloo are cooked and you have all accompaniment ready, just set your chaat stall, and call out loudly "chaat wala" "chaat khalo".

To assemble the chaat bowl, begin with aloo chana at the bottom, imli chutney, and yogurt on the top. Then finish with onion, tomato, cilantro, chilies, lemon, and chaat masala. Some people add spicy green herb chutney and red-colored sweet chutney but I felt that'll make the recipe a bit complicated and it tastes great just without it. Trust me!

Hungry for snacks? Check these!

  • Aloo Tikki Recipe
  • Potato Cheese Balls Recipe
  • Batata Vada (Indian Potato Balls)
  • Boondi Raita Chaat

If you try this Aloo chana chaat recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.

📖 Recipe

Aloo chana chaat served in a bowl.

Aloo Chana Chaat

Easy, healthy, extremely versatile Pakistani street style chickpea salad, the aloo channa chaat. One snack that is filling and you can never get bored off. 
5 from 5 votes
Print Pin Rate
Prep: 20 minutes minutes
Cook: 15 minutes minutes
Total Time: 35 minutes minutes
Servings : 4 servings
Calories: 283kcal

Ingredients

Chickpea Potato gravy

  • 3 cup cooked chickpea , see notes
  • 1 cup cubbed potato , or as needed
  • 1 teaspoon cumin powder
  • ½ teaspoon red chili powder
  • ½ teaspoon turmeric
  • ½ teaspoon salt , or as needed
  • ½ cup water , or more as needed

Yogurt sauce

  • 1 cup yogurt
  • 1 tablespoon sugar
  • ½ teaspoon chat masala

other

  • ¼ cup tamarind chutney, recipe in notes
  • 1 onion , chopped
  • 1 tomato, chopped
  • ¼ cup corriander leaves , chopped
  • 2 green chillies, sliced, optional
  • Lemon juice
  • Papri
  • Chat masala
  • Red chilli flakes

Instructions

  • Put all ingredients of chickpea potato gravy in a pot and cook for 5-7 minutes on medium heat until potatoes are soft. Remove from heat and set aside.
  • Mix all the ingredient of yogurt sauce in the bowl. Set aside.

To assemble:

  • In the serving bowl layer warm chana and aloo gravy. Cover with 3-4 table spoon sweet yogurt and 1 table spoon imli chutney. Finish with onions, tomato, cilantro, lemon juice, and chilies (if using). Garnish with chaat masala, red chilli flakes and crunchy papri. Serve immediately.

Notes

Chickpea: Use good quality fresh dry chickpeas and not old once, if cooking from scratch. Old ones tend to stay hard after cooking. Substitue cooked chickpea with 2 chickpea cans or 1 cup dry chickpea, cooked,
For softest chickpea, soak dry chickpea overnight with a pinch of baking soda. Once chickpea has puffed up, discard the water. Fill fresh water in the pot (enough water to cover chickpea completely and 1 inch above it). Boil chickpea with a small onion (cut in four parts) and salt until soft. You can also pressure cook. You should have a chick pea in a thick gravy with dissolved onions in the end.
Tamarind Chutney
2 tablespoon  tamarind 
4 tablespoon sugar
¼ teaspoon salt
¼ teaspoon cumin powder
¼ teaspoon red chilli
½ cup water
Put all ingredients in the saucepan and cook for 2 minutes until tamarind dissolves. Remove the seeds and strain the liquid to remove any particles. ( This is a quick tamarind chutney recipe but any sweet and thin imli chutney can be used.)

Nutrition Information

Serving: 1bowl ,Calories: 283kcal ,Carbohydrates: 52g ,Protein: 10g ,Fat: 5g ,Saturated Fat: 2g ,Polyunsaturated Fat: 1g ,Monounsaturated Fat: 1g ,Cholesterol: 8mg ,Sodium: 755mg ,Potassium: 648mg ,Fiber: 9g ,Sugar: 19g ,Vitamin A: 485IU ,Vitamin C: 22mg ,Calcium: 145mg ,Iron: 3mg
Author : Mariam Sodawater

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If you enjoy this recipe, please consider leaving a star rating along with your comment. Not only your reviews motivate me to do my best, but they also help others find me online. Thank you! Mariam




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Hi, I’m Mariam Sodawater, a passionate home chef dedicated to sharing authentic South Asian taste with simple recipes and easy-to-find ingredients. My motto is EASY, HEALTHY, and FRUGAL food. Home cooking can be fun and therapeutic!

About Mariam

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