Chana Aloo Chaat ( Chickpea & Potato Salad)
Relive childhood memories with Chana Aloo Chaat—spicy, sweet, and sour chickpeas and potatoes topped with onions, tomatoes, and papdi. Perfect with a light red or dry white wine. Serve for a...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wine4food.com.
Cooking tools:
- Mixing bowl
- Serving bowl
- Saucepan
- Stove
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Fork
- Spoon
- Can opener
Ingredients
- 3 cups cooked chickpeas (see note) or 2 cans of chickpeas 15-16 oz each
- 1 yellow potato, diced and cooked (see note)
- 3/4 cup tamarind paste/pulp
- 1 teaspoon cumin seeds
- 1 teaspoon cumin powder, dry roasted on the stove
- 1 teaspoon salt
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon red chili powder
- 1 teaspoon chaat masala ( optional- found at Pakistani/Indian grocery stores)
- 3-4 tablespoons brown sugar or crushed jaggery
- 1 small yellow onion, finely chopped
- 1 small tomato, finely chopped
- 1 green chile, finely chopped ( serrano or jalapeno, optional)
- ¼ cup roughly chopped cilantro
- ¼ cup sev or papdi ( or crushed tortilla chips)
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