Aloo Kabuli Chana Chaat

When you are really in the mood for a light chaat with minimum cooking and no oil…this aloo kabuli chana chaat or potato chickpea spicy chaat is the recipe for you. One of my favourites.

The only cooking required is boiling the potatoes and chickpeas and dry roasting the spices for the spicy masala. No oil is required. Super simple and fun to make recipe that even kids will enjoy putting together.

Click the link below for the video recipe:

Aloo Kabuli Chana Chaat                        Serves 3 to 5

(Potato Chickpea Spicy Chaat)

Ingredients

For the spicy masala

Cumin seeds – 1 ½ tsp

Coriander seeds – 1 tsp

Dry Red chili – 1 or 2

Green cardamom – 1

Cinnamon stick – ½ inch

For the chaat

Moong / green lentil sprouts – ½ cup

Red Chickpea / lal chana sprouts – ½ cup

Slice boiled potato – 2 to 3 medium

Boiled chickpea / Kabuli chana – 1 cup

Sliced tomato – 1 medium

Sliced cucumber – 1 medium

Sliced raw mango – 1 small

Chopped Coriander – a handful

Lime – 1 or 2

Chopped green chilli – as per taste

Tamarind pulp – about 5  tblsp

Honey – 1 tblsp

Salt and Black Salt – to taste

Chaat masala – 1 tsp

Lettuce or cabbage leaves – for decoration(optional)

Method:

1.    Dry roast the spices for the spicy masala  on low heat till they release their aroma. Keep aside and let it cool down completely. Grind it to a coarse or fine powder.

2.    Take a large mixing bowl. Add in chickpea or Kabuli chana, potato, cucumber, tomato, mango and the sprouts. Add in the green chili and most of the coriander leaves. (Reserve some for garnish)

3.    Mix the honey with the tamarind pulp. Keep aside.

4.    Season the salad / chaat mix with salt and black salt. Add in the tamarind pulp as per your taste. Squeeze in some lime juice. Mix it up.

5.    Add in the spicy masala into the chaat. Mix well.

6.    Taste it and adjust the salt, spices or lime juice accordingly.

7.    Serve the chaat immediately decorated with some lettuce or cabbage leaves and garnished with some chopped coriander.

NOTE: The chaat may be served chilled or at room temperature.

             As a starter or snack or a meal.

© Rinki’s Kitchen