Aloo Channa Chaat

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Aloo channa chaat is quintessential Delhi street food right up there with pani puri. It’s an explosion of flavors and textures. You’ve got the soft chewiness of potatoes and the crunchiness of the onion. Topped with sweet tamarind chutney and spicy mint chutney. It’s amazing!

Each street vendor has their secret spice blend, ingredient, sauce, or anything else to make it their own. With what seems like an infinite number of variations it only seems natural to make aloo channa chaat at home, often and varied.

Most chaat is really simple to make but aloo channa chaat is the easiest. Simply because there’s no frying or letting things sit over night for flavor enhancement. You can make a big batch of this stuff and not have to worry as much about it getting soggy or stale, as you would with pani puri or papdi chaat. Then again, I tend to eat all the chaat I make, well before anyone else really has a chance to get at it, so I can’t really speak well to sharing. That said, don’t make enough that you have left overs. Chaat is best consumed in a single sitting. It’s easy enough to make that you can always just assemble, if you run low.

Love chaat as much as we do? Try these:

Aloo Channa Chaat

0 from 0 votes
Course: Appetizers, SnacksCuisine: PunjabiDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Total time

35

minutes

Ingredients

  • 2 2 medium potatoes, boiled

  • 1 1 tomato, chopped

  • 1/2 1/2 bunch cilantro, chopped

  • 1/2 cup 1/2 black garbanzo beans, boiled

  • 1 1 chili pepper, minced

  • 1 1 small onion, chopped

  • 1/2 tsp 1/2 dried mango powder, or to taste

  • 1 tsp 1 cumin, ground

  • Salt, to taste

  • Black pepper, to taste

  • 1 tsp 1 chili powder, or to taste

  • 1 tsp 1 chaat masala, or to taste

  • Tamarind chutney, to taste

  • Mint chutney, to taste

  • Oil for frying

Equipment/Specialty Items

Directions

  • Peel and cut potatoes into 1/2 inch cubes.
  • In a small skillet add in a small amount of oil and fry the potatoes till light brown.
  • Remove potatoes and set aside on a paper towel to cool.
  • In a medium sized bowl mix potatoes, tomatoes, cilantro, garbanzo beans, chili pepper, and onions.
  • Add in dried mango powder, cumin powder, salt, black pepper, chili powder, and chaat masala.
  • Mix in tamarind and mint chutney.
  • Serve immediately.

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Join the Conversation

  1. I love aloo chaat, this is an amazing recipe I will make it today.

    1. Priya Author says:

      Oh I’m so excited to hear how it goes! I hope you love it!

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