Aloo Kabli Chaat
A zesty and tangy street food classic from Kolkata. Boiled potatoes and black chickpeas are tossed in a spicy tamarind dressing with fresh onions, tomatoes, and a special roasted spice mix. It's a flavor explosion in every bite!
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Cook the Chickpeas and Potatoes
- b.Rinse the kala chana and soak them in plenty of water for at least 6 hours or overnight.
- c.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.
- d.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.
- e.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
Step 2
- a.Prepare the Bhaja Moshla (Roasted Spice Mix)
- b.While the chana and potatoes are cooking, heat a small, dry pan over low heat.
- c.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.
- d.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
Step 3
- a.Prepare the Dressing and Vegetables
- b.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.
- c.Finely chop the red onion, deseeded tomato, and green chilies. Keep them ready for assembly.
- 4
Step 4
- a.Assemble the Chaat
- b.In a large mixing bowl, add the boiled potato cubes and cooked kala chana.
- c.Add the chopped onion, tomato, and green chilies.
- d.Sprinkle over the chaat masala, kala namak, the remaining 0.5 tsp of salt, and 2 tsp of your freshly made Bhaja Moshla.
- e.Pour in the prepared tamarind water and the fresh lemon juice.
- f.Gently toss all the ingredients together until everything is well-coated with the spices and dressing. Be careful not to mash the potatoes.
- 5
Step 5
- a.Garnish and Serve
- b.Transfer the Aloo Kabli Chaat to serving bowls.
- c.Garnish generously with fresh coriander leaves and a handful of sev on top.
- d.Serve immediately to enjoy the perfect blend of textures and flavors.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The freshly made Bhaja Moshla is the soul of this recipe; using pre-made powders won't yield the same authentic Bengali flavor.
- 2Use waxy potatoes like Yukon Gold or red potatoes, as they hold their shape well after boiling and won't turn mushy.
- 3Serve the chaat immediately after mixing. If left to sit, the sev will become soggy and the vegetables will release water, making it less enjoyable.
- 4Adjust the amount of green chilies and tamarind water to suit your personal preference for spice and tanginess.
- 5For extra crunch and flavor, you can add a handful of roasted peanuts or crushed papdi (fried crackers).
Adapt it for your goals.
Fruity Twist
Add 1/2 cup of finely chopped raw green mango or pineapple for a sweet and tangy flavor dimension.
Sprout PowerSprout Power
Incorporate 1 cup of boiled or raw moong sprouts for added nutrition, protein, and a delightful crunch.
Chutney KickChutney Kick
Drizzle 2-3 tablespoons of green coriander-mint chutney over the chaat before serving for a fresh, herby flavor boost.
Extra CrunchExtra Crunch
Mix in 1/4 cup of roasted peanuts or top with crushed golgappa/puri for an irresistible crunchy texture.
Why this is on our healthy list.
Rich in Plant-Based Protein
Kala chana (black chickpeas) are an excellent source of plant-based protein, which is essential for muscle building, tissue repair, and overall body function.
High in Dietary Fiber
The combination of chickpeas, potatoes with skin (if used), and fresh vegetables provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in managing blood sugar levels.
Provides Sustained Energy
Potatoes are a great source of complex carbohydrates, which are digested slowly, providing a steady release of energy and keeping you full for longer.
Packed with Antioxidants
The spices used, such as cumin and coriander, along with fresh ingredients like onions and tomatoes, are rich in antioxidants that help combat oxidative stress in the body.
Frequently asked questions
One serving of Aloo Kabli Chaat (approximately 1.5 cups or 410g) contains around 350-400 calories, primarily from the potatoes, chickpeas, and sev.