Spicy and tangy chickpeas and potatoes tossed in onions and tomatoes with lemon juice and tamarind. Aloo Channa chaat is an all time favourite food for snack, party or Ramadan.
Channa chaat is Indian version of chickpea salad. It’s a popular street food and is mostly served as a snack or entree. It’s so easy to make and it’s a vegetarian and vegan friendly.
What is Chaat ?
Chaats are family of savoury snacks that originated in Subcontinent. It’s a combination of sweet, savoury, tangy and crispy which can be enjoyed anytime of the day.
The base is usually some kind of carbs like chickpeas, potatoes, samosa etc and then there are toppings like yoghurt, tamarind chutney, Green Chutney. And then there is a crunch elements like papri or sev etc.
There are many types of chaats out there in Subcontinent. Chana chaat is a popular one, which is made from chickpeas. This can also be made from brown chick peas, also known as tyson chickpeas.
Chickpea is main ingredient in most the chaats as they are filling and a good source of protein.
There is so much of variety when it comes to chaat. The following are the most common ones:
- Aloo Chaat- with crisp potatoes and chutney
- Papri chaat – papri is a crisp flaky pastry served with chickpeas, potatoes and chutneys.
- Samosa chaat – smashed samosa topped with chickpea masala, chutneys and onions etc.
- Palak Pata Chaat – battered and fried crispy spinach leaves, topped with yoghurt, chutneys and onion.
There are many different versions of channa chaat. There is a uncooked version which simply involves tossing all the ingredients together and then there is a cooked version where ingredients are slightly stir fried. Regardless both of these are equally delicious.
My recipe is a cooked version. This is how my mum makes channa chaat and this the version i like the most.
Ingredients For Aloo Channa Chaat
Chickpeas – boiled chickpeas. You can used tinned chickpeas as well. If you are using raw chickpeas, soak them overnight. Boil them with little bit of salt until fully cooked.
Potatoes: Boil potatoes with skin. Remove the skin and chop them into chunks.
Onions and Tomatoes: they are used as base for preparing masala for this recipe.
Chaat Masala: Chaat masala is a blend of various spices with spicy and little tangy flavour. Its easily available in Indian grocery stores.
Tamarind Chutney (Imli): Tamarind chutney brings the whole chaat together. You can use a store-bought or make your own using my recipe for Tamarind Chutney
Lemon Juice – use freshly squeezed lemon.
Green Chilli – sliced green chilli. You can remove the seeds to reduce the heat.
Spices – you will need red chilli powder, chilli flakes, turmeric, cumin seeds and salt.
How to make Aloo Channa Chaat
In a pot heat little oil and sauté sliced onions. Add all the spices and cook for a minute. Add tomatoes and green chilli. Cover and cook for 3-4 minutes until tomatoes soften.
Add boiled chickpeas and potatoes. Toss them to mix. Add chaat masala, lemon juice and tamarind chutney. Toss again to ensure everything has mixed well.
Serve warm or at room temperature. Garnish with some fresh cilantro/coriander or mint.
Watch How To Make Aloo Channa Chaat
Can You Make Aloo Channa Chaat Ahead?
Aloo Channa Chaat can be made ahead and stored in fridge for upto 2-3 days. To serve, heat it in microwave for 2 minutes.
However, it’s a not suitable for freezing.
Other Snacks to Try
Punjabi Samosa
Palak Pata Chaat
Dahi Baray
Dahi Phulki
Papri Chaat
Aloo Channa Chaat
Ingredients
- 3 cups Boiled Chickpeas See Notes
- 2 Medium Potatoes Boiled and cubed See Notes
- 1 Small Onion
- 1 Medium Tomato
- 1 Small Green Chilli
- 1 tsp Salt
- 1 tsp Cumin Seeds
- ½ tsp Red Chilli Powder
- ⅓ tsp Chilli Flakes
- ¼ tsp Turmeric
- 1 tsp Chaat masala
- 2 tbsp Lemon Juice
- 4 tbsp Tamarind Chutney
- 2 tbsp Oil
- Cilantro/Coriander or Mint
Instructions
- Prepare chickpeas. If you are using tinned chickpeas, drain them and rinse them. If you are using raw chickpeas boil them ( See Notes)
- Boil potatoes until are cooked through. Remove skin and cube them into small pieces.
- In a pot heat oil and add sliced onions. Saute them and then add cumin seeds. Add tomatoes and green chilli followed by red chilli, chilli flakes and turmeric. Mix for a minute and then cover it. Cook on low heat until tomatoes have softened.
- Add chickpeas and potatoes followed by salt, chaat masala, lemon juice and tamarind chutney. Toss and mix gently.
- Garnish with chopped cilantro or mint.Serve warm or at room temperature.
Notes
- You can use tinned chickpeas. If you are using raw chickpeas, soak them overnight. Boil them with salt until cooked.
- Boil potatoes whole with skin. Once cooked remove the skin and chop them into cubes.
- You can use store bought Tamarind chutney. If you want to make your own follow my recipe for Tamarind Chutney – Sugar Spice & More (sugarspicenmore.com)
