Aloo Chana Chaat

5 from 1 vote

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.

Course Snack

Cuisine Indian, Pakistani

Diet Gluten Free

Keyword aloo channa chaat, channa chaat

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings servings

Calories 283kcal

Author Mariam Sodawater

Ingredients

Chickpea Potato gravy

3 cup cooked chickpea or 2 chickpea cans or 1 cup dry chicken pea, cooked, 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.

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