Aaloo Chana Chaat | Aloo Chole Chaat Recipe
Aaloo chana chaat is a popular street food in Pakistan/India. This super delicious chatpata (spicy) salad dish is so easy to make and is everyone’s favourite. It is so filling, packed with healthy ingredients and can be made in only 10 minutes. It can be served as a snack or light lunch. The beautiful blend of spices in chaat masala, tangy lemon, tamarind (imli) chutney and mint give it an amazing flavour. You can easily make it ahead of time as it stays fresh in refrigerator up to 2 days in a sealed box.
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How can I store this chana chaat?
This chaat can be stored in refrigerator up to 2 days in an airtight container prior to adding papri. Just give it a good mix and you are good to go.
Recipe Notes:
- I used dried mint and parsley, but you could use fresh if available.
- Smash some of the chickpeas for that creamy and thick texture.
- You can also add diced cucumbers if you like.
- Adjust the spices to your liking.
- I used thick curd, but you could use any kind of yogurt you have on hand.
- You can totally skip the papri if you don’t like it or want to keep the calories low.
- To enhance the flavour, you could also add pomegranate seeds.
Tip for extracting more juice out of the lemons!
Before cutting the lemon, microwave it for 25 – 30 seconds. Once it has cooled, cut it and juice as normal. It will require minimum efforts and more juices will be extracted. Believe me microwaving the citrus fruits is a game changer.
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Ingredients
- 2 cups chickpeas (boiled)
- 1 cup potatoes (boiled and cubed)
- 1 cup red onions (sliced)
- 1 cup tomatoes (diced)
- ¼ cup green chillies (chopped)
- 2 tablespoons dried mint
- 2 tablespoons dried parsley
- 1 tablespoon cumin powder
- 1 tablespoon red chili powder
- ½ tablespoon Himalayan pink salt
- ½ cup imli (tamarind) chutney
- 1 cup yogurt
- ¼ cup lemon juice
- 1 teaspoon chaat masala
- papri (as required)
Instructions
- In a large bowl, add the chickpeas and mash some of them with a spatula for a creamy texture.
- Add potatoes, red onions, tomatoes, green chillies, mint, parsley, cumin powder, red chili powder, salt, imli chutney, yogurt, and lemon juice. Mix well.
- Top with chaat masala and papri.
- Serve. Enjoy! And remember “COOKING IS EASY!”
Notes
- Smashing some of the chickpeas adds creaminess and a thicker texture.
- You can also add diced cucumbers for extra crunch.
- Thick curd works best, but you can use any yogurt you have on hand.
- To enhance the flavour, add some pomegranate seeds as garnish.
