Aloo chana chaat is a lip-smacking healthy snack very popular in North India as street food. Aloo is potato and chana is chickpea, so it is basically a mix of these two ingredients with added flavors.
There are a lot of recipes that you can find all over the net. But frankly speaking, you can just about add anything you want other than the basic ingredients.
I like to keep it simple with just the aloo, the chana, and some onions. A bit of finely sliced tomato can also be added, though I normally tend to avoid it as my son does not like tomatoes.
For flavoring, the chaat masala and the sweet tamarind chutney are a must. Other than that you can add green chutney that is generally made for chaats. Some recipes add curd too.
Then comes garnishing. I just add chopped coriander leaves. But there are a lot of choices here too. Sev and pomegranate seeds are generally added.
I have used the black chana in this recipe. You can also make aloo Chana chaat with the Kabuli chana or white chickpeas.
This is the first chaat recipe that I made at home, and it was an instant hit. And if you have stock of the sweet chutney, you can make this Aloo Chana chaat and enjoy it as a snack anytime you want.
O’er to the recipe…
Aloo chana chaat
For cooking chana
- 1 cup black chana/Kabuli chana(chickpeas)
- a pinch of hing / asafoetida
- a few drops of oil
- salt as needed
- water as needed
Rest of the ingredients
- 2 potatoes
- 1 medium-sized big onion
- 2 green chillies
- 1 piece of ginger
- juice of 1 lemon
- 2 tbsp sweet chutney
- 1 tsp chaat masala
- ½ tsp cumin powder
- ½ tsp amchur powder(dry mango powder)
- a pinch of black salt
- coriander leaves as needed
- regular salt as needed
- Soak the chana overnight in water. The next day, drain the water, add the ingredients mentioned under ' for cooking chana', and pressure cook for 3 whistles. Pressure cook the potatoes also separately along with this.
- Once done, drain the chana and peel the potatoes. Chop the onion, chillies, ginger, and coriander leaves finely.
- Take all of this with half the quantity of coriander leaves in a bigger bowl. Roughly mash or chop the potatoes before adding and give it all a mix
- Next, add the sweet chutney, and the other spice powders given in the list. Squeeze the lemon and add more salt as needed.
- Transfer contents to individual serving cups and garnish with coriander leaves
- I got a little more than 2 cups of cooked chana for 1 cup of raw chana. So I have used roughly 2¼ cups of cooked chana in this recipe. If you happen to get more than this quantity of chana you may have to increase the spices a bit.
- You can add more or less of anything you want. I prefer to add more chana than potato. You can add equal quantities of both or even more potatoes.
- Add half the lemon juice first and add more if needed, esp if you are adding tomatoes.
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