Aloo Kabli Chaat

Instructions

1. 1

   Cook the Chickpeas and Potatoes

   • Rinse the kala chana and soak them in plenty of water for at least 6 hours or overnight.
   • Drain the soaked chana. In a pressure cooker, combine the chana, whole potatoes, 0.5 tsp salt, and enough water to cover them by 2 inches.
   • Secure the lid and pressure cook on medium-high heat for 5-6 whistles. Turn off the heat and allow the pressure to release naturally. This takes about 20 minutes.
   • Once safe, open the cooker. The chana should be soft but hold their shape. Carefully remove the potatoes, let them cool, then peel and dice into 1-inch cubes. Drain any excess water from the cooked chana and set aside.
2. 2

   Prepare the Bhaja Moshla (Roasted Spice Mix)

   • While the chana and potatoes are cooking, heat a small, dry pan over low heat.
   • Add the cumin seeds, coriander seeds, and dry red chilies. Dry roast, stirring constantly for 2-3 minutes, until they become fragrant and a shade darker. Avoid burning them.
   • Remove the spices from the pan and let them cool completely. Grind to a coarse powder using a spice grinder or mortar and pestle.
3. 3

   Prepare the Dressing and Vegetables

   • In a small bowl, whisk the tamarind paste with 0.5 cup of warm water until fully dissolved. Strain it through a fine-mesh sieve to get a smooth liquid, discarding any solids.
   • Finely chop the red onion, deseeded tomato, and green chilies. Keep them ready for assembly.
4. 4

   Assemble the Chaat

   • In a large mixing bowl, add the boiled potato cubes and cooked kala chana.
   • Add the chopped onion, tomato, and green chilies.
   • Sprinkle over the chaat masala, kala namak, the remaining 0.5 tsp of salt, and 2 tsp of your freshly made Bhaja Moshla.
   • Pour in the prepared tamarind water and the fresh lemon juice.
   • Gently toss all the ingredients together until everything is well-coated with the spices and dressing. Be careful not to mash the potatoes.
5. 5

   Garnish and Serve

   • Transfer the Aloo Kabli Chaat to serving bowls.
   • Garnish generously with fresh coriander leaves and a handful of sev on top.
   • Serve immediately to enjoy the perfect blend of textures and flavors.