Aloo Kabli Chaat
A bright, tangy Kolkata-style potato chaat made with boiled potatoes, black chickpeas, onion, cucumber, and a punchy mix of tamarind, lemon, and chaat masala. It is light, lively, and perfect as a street-style snack.
For 4 servings
- prep · ~480 min
Soak the black chickpeas.
Wash the black chickpeas well and soak them in plenty of water overnight or for at least 8 hours.
- boil · ~20 min
Boil the black chickpeas until tender.
Drain the soaked black chickpeas, add them to a pot with 1 cup water, and cook until tender. Drain any excess water and let them cool.
TIPCook the chickpeas until soft but not mushy so they hold their shape in the chaat. - boil · ~20 min
Boil the potatoes.
Cook the potatoes in water with 0.25 tsp salt until just tender. Peel them once cool enough to handle, then cut into small cubes.
TIPDo not overcook the potatoes or they will break apart while mixing. - prep · ~8 min
Chop the fresh ingredients.
1.Finely chop the onion.2.Peel and finely chop the cucumber.3.Deseed and finely chop the tomato.4.Finely chop the green chili.5.Chop the cilantro. - mix · ~2 min
Make the tangy dressing.
In a small bowl, mix the tamarind paste with 2 tbsp water, lemon juice, chaat masala, roasted cumin powder, red chili powder, black salt, and 1 pinch salt.
- mix · ~3 min
Mix the chaat.
1.Add the boiled potato and boiled black chickpeas to a large bowl.2.Add the onion, cucumber, tomato, green chili, and most of the cilantro.3.Pour in the dressing.4.Mix gently until the potatoes are evenly coated. - garnish
Garnish with the remaining cilantro.
- serve
Serve the Aloo Kabli Chaat right away.
TIPServe immediately after mixing so the vegetables stay crisp and the potatoes keep their shape.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Boil the potatoes just until a knife slides in; overcooked cubes will turn pasty when tossed.
- 2Cool both the potatoes and black chickpeas before mixing so the dressing coats them instead of getting soaked up.
- 3Deseeding the tomato is important here; it keeps the chaat bright and tangy rather than watery.
- 4Loosen the tamarind paste fully before adding spices so the seasoning distributes evenly through the bowl.
- 5Taste after adding chaat masala and black salt, then adjust plain salt carefully since both already bring salinity.
- 6For street-style texture, keep the onion, cucumber, and chili finely chopped so every bite gets a little crunch and heat.
- 7If making ahead, prep all components separately and combine only at serving time to keep the vegetables crisp.
Adapt it for your goals.
Spicier
Increase green chili and red chili powder for a sharper, street-stall style heat that stands up to the tangy dressing.
no onionNo-onion
Skip the onion for a milder version; the cucumber, tomato, and cilantro still keep the chaat fresh and lively.
extra tangyExtra-tangy
Add a little more tamarind water and lemon juice if you like a punchier Kolkata-style sour finish.
jainJain
Replace potato with boiled raw banana or sweet potato and omit onion; keep the same tangy masala dressing for a similar chaat feel.
Why this is on our healthy list.
Fiber From Chickpeas and Vegetables
Black chickpeas, cucumber, tomato, and onion add fiber, making this snack more filling and balanced than a plain potato chaat.
Plant-Based Protein
Kala chana brings plant protein to the dish, which helps make the chaat feel substantial as a snack.
Light, Oil-Free Preparation
This version relies on boiling and a tangy spice dressing instead of frying, keeping the dish fresh and relatively light.
Herbs and Spices Add More Than Flavor
Cilantro, roasted cumin, chili, tamarind, and lemon add brightness and depth while contributing beneficial plant compounds.
Frequently asked questions
Yes, but for best texture, keep the boiled potatoes, chickpeas, chopped vegetables, and dressing separate. Mix just before serving so it stays crisp and not watery.
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