Aloo Chana Chaat Recipe: Soft, Crispy, and Bursting with Flavour
Aloo chana chaat is bursting with flavour, combining tangy, spicy, and savoury elements.
Ingredients
- 2 potatoes peeled and cut into small pieces
- 2 tins of chickpeas
- 1 red onion finely chopped
- 1.5 tomatoes finely chopped
- 4 tbsp fresh coriander finely chopped, extra for finishing
- 1 tsp salt
- 1 tsp red chilli powder to taste
- 1 tbsp cumin powder
- 1 tsp chaat masala and extra for finishing
- 2 tbsp caster sugar
- 2 tbsp lemon juice
- 400 grams natural yoghurt and extra for the finishing
- 4 tbsp tamarind sauce and extra for the final drizzle over the chaat
- 1 tbsp bombay mix any sev based mix is fine
Garnish Ingredients
- 1 tbsp fresh coriander, finely chopped
- papri optional
- 1 tbsp pomegranate optional
Instructions
- Boil the potatoes until soft. This should take around 4 minutes.
- In a separate pan, boil the chickpeas at the same time as the potatoes. This should also take around 4 minutes.
- Whilst the potatoes and chickpeas are boiling, add the yoghurt, tomatoes, red onion, red chilli powder, salt, cumin, chaat masala, caster sugar, lemon juice, tamarind sauce and fresh coriander to a serving dish. Mix through thoroughly.
- Once the chickpeas and potatoes are soft, drain and leave to cool slightly. Once they have sat for a couple of minutes, add both to the serving tray and mix through.
- Finish with dollops of natural yoghurt, and drizzle the tamarind sauce across the yoghurt. Sprinkle some more chaat masala and pomegranate on top. You can store the mixture in the fridge until you want to serve.
- When you are due to serve, sprinkle over the fresh coriander and finish with either papri or sev and leave extra for your guests to take. Do not add the papri or sev too early as it will become soft and soggy, you want to keep the crunch of the chaat.