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Aloo chana chaat recipe with step-by-step pictures. This can be a spicy, tangy, candy chaat made with boiled potatoes, white chickpeas, onion, tomato, spices and numerous chutneys. It makes for a filling and wholesome snack you can have any time of the day.

aloo chana chaat served on a white plate

Chaat time on the weblog. Sharing a simple chaat snack. One which will be had as a starter, brunch or as a night snack.

In case you have some boiled chickpeas left, then it’s fairly easy to assemble this chaat snack. Usually once I make Chana Masala, then I at all times boil further chickpeas and hold them within the fridge. These come helpful to make fast recipes like Falafel, Hummus, chana pulao and this chaat. You possibly can additionally use canned chickpeas if you’re in a rush.

Often once I put together any chaat snack, then I put together the chaat chutneys a day earlier than and refrigerate them. The pink chili chutney and tamarind chutney retains properly for some weeks. Whereas the inexperienced chutney retains properly for a day or two.

The aloo chana chaat recipe can be made right into a salad. Simply add some grated carrots, blanched french beans, beetroots, zucchini to the chaat. Skip the papdi and sev, if serving as a salad.

aloo chana chaat

On this aloo chana chaat, I’ve added 3 chutneys:

For those who shouldn’t have the time to make these chaat chutneys, then simply add a couple of floor spice powders that are used within the recipe and nonetheless benefit from the chaat. Do drizzle some lemon juice whereas serving.

This aloo chana chaat will be served at room temperature or chilled. If serving chilled, then add the crushed papdis, sev and coriander leaves whereas serving.

Step-by-Step Information

Learn how to make Aloo Chana Chaat

Cooking Chickpeas:
1. Rinse ½ cup dried white chickpeas (a.okay.a. chana or chole) in freshwater a few occasions. Then soak them in a single day or for 8 to 9 hours in sufficient water in a bowl.

soaked chickpeas

2. Subsequent day drain the water very properly. Rinse the chickpeas in working water and once more drain the water.

Switch the rinsed chickpeas to a 2 liter stovetop strain cooker. Add 2 cups water and ¼ teaspoon salt or as required. Stress cook dinner the chickpeas for 11 to 12 minutes on a medium warmth or until they’re tender and softened. There must be no chew in them.  

When the strain settles down by itself within the cooker, then solely open the lid. The chickpeas ought to have a soften within the mouth texture. There must be no hardness within the heart.

Pressure the chickpeas and allow them to change into heat or come to room temperature.

You too can cook dinner the chickpeas in a pan on the stovetop or On the spot pot including water as wanted. Nonetheless cooking the chickpeas in a pan will take extra time.

cooked chickpeas in pressure cooker

3. Take 1.5 to 2 cups cooked chickpeas in a mixing bowl.

boiled chickpeas in a bowl

4. To the cooked chickpeas, add chopped boiled potatoes. You’ll require 2 medium-sized potatoes which have been boiled, peeled and chopped.

You’ll be able to select to omit the potatoes. However they provide style and make the snack extra filling.

boiled potatoes added

3. Stir and Combine.

mix chickpeas with potatoes

4. Add inexperienced chutney, tamarind chutney and pink chili chutney. Add the chutneys as per your style preferences. Do word that if not utilizing pink chili chutney, then add pink chili powder.

various chutney added

5. Add ¼ cup finely chopped onions and ¼ cup finely chopped tomatoes. For those who don’t like onions then you possibly can skip including them.

finely chopped onions and tomatoes added

6. Combine every part very properly in order that the assorted chutneys coats the potatoes and chickpeas properly. Do a style check and add extra of any of the chutney if wanted.

mix onion tomatoes with potatoes chickpea mixture

7. Take a portion of the chaat on a serving plate. You’ll be able to add a couple of tablespoons of chilled whipped yogurt (curd) at this level.

portion of chaat on a serving plate

8. Sprinkle a pinch or two of chaat masala powder, roasted cumin powder and black salt or common salt as required.

spice powders added

9. Sprinkle some crushed papdi on prime. You too can add some roasted peanuts at this step.

crushed papdi added

10. Sprinkle some sev (fried gram flour vermicelli) on prime. You possibly can additionally add aloo bhujia sev as an alternative of high quality sev.

sev added

11. Lastly add a contact of chopped coriander leaves. Drizzle some lemon juice in case you want.

coriander leaves and lemon juice added

12. Serve aloo chana chaat instantly. For those who don’t serve straightaway then the sev will change into soggy.

aloo chana chaat served on a white plate

Extra tasty chaat varieties:

aloo chana chaat recipe

Aloo Chana Chaat

Aloo chana chaat is a spicy, tangy, candy chaat made with boiled potatoes, white chickpeas, onion, tomatoes, herbs and spices.

Prep Time 30 minutes

Whole Time 30 minutes

Forestall your display from going darkish whereas making the recipe

Stress cooking chickpeas

  • To cook dinner the dried chickpeas, soak ½ cup dried chickpeas in a single day or for 8 to 9 hours in sufficient water in a bowl. Subsequent day drain the entire water. Rinse the chickpeas a few times in recent water. Once more drain the water.

  • Then strain cook dinner the chickpeas in 2 litre stovetop strain cooker including 2 cups water + ¼ teaspoon salt until they’re utterly cooked and tender. They need to have soften within the mouth texture with no chew in them. I strain cooked them for 11 to 12 minutes on medium warmth.

  • You too can cook dinner the chickpeas in an On the spot pot including water as wanted.

  • When the strain settles down by itself, then solely open the lid and pressure the chickpeas. Allow them to change into heat or come to room temperature.

Making aloo chana chaat

  • Take 1.5 to 2 cups cooked chickpeas in a mixing bowl. You too can use canned chickpeas.

  • To the cooked chickpeas, add chopped boiled potatoes. You’ll need 2 medium potatoes which have been boiled and peeled. Combine properly.

  • Add inexperienced chutney, tamarind chutney and pink chili chutney. Add the chutneys as per your style preferences.

  • Add finely chopped onions and finely chopped tomatoes.

  • Combine every part very properly. Verify the style and add any of the chutney if wanted.

  • Take a portion of the chaat on a serving plate.

  • Sprinkle a pinch or two of chaat masala, roasted cumin powder and black salt or common salt as required.

  • Sprinkle some crushed papdi on prime.

  • Sprinkle some sev on prime.

  • Lastly add a contact of chopped coriander leaves. Drizzle some lemon juice in case you want.

  • Serve aloo chana chaat instantly in order that the sev doesn’t change into soggy.

  • For a low fats and wholesome model, skip the papdis and sev.
  • Use recent chickpeas of their shelf life. Keep away from utilizing aged chickpeas as they take lot of time to cook dinner.
  • You’ll be able to fluctuate the quantity of the chutneys and spices in line with your style.
  • You may make this chaat with out potatoes and onions.
  • You too can skip the chutneys and solely add the bottom spice powders as talked about within the recipe.
  • A barely richer variation of this chaat will be made by including some overwhelmed curd. You too can add some roasted peanuts.

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This Aloo Chana Chaat publish from the weblog archives first revealed in Feb 2016 has been republished and up to date on 20 January 2022.

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