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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!
Cook the Chickpeas and Potatoes
Prepare the Bhaja Moshla (Roasted Spice Mix)
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!
This bengali recipe takes 35 minutes to prepare and yields 4 servings. At 416.43 calories per serving with 14.91g of protein, it's a beginner-friendly recipe perfect for snack or lunch.
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Prepare the Dressing and Vegetables
Assemble the Chaat
Garnish and Serve
Add 1/2 cup of finely chopped raw green mango or pineapple for a sweet and tangy flavor dimension.
Incorporate 1 cup of boiled or raw moong sprouts for added nutrition, protein, and a delightful crunch.
Drizzle 2-3 tablespoons of green coriander-mint chutney over the chaat before serving for a fresh, herby flavor boost.
Mix in 1/4 cup of roasted peanuts or top with crushed golgappa/puri for an irresistible crunchy texture.
Kala chana (black chickpeas) are an excellent source of plant-based protein, which is essential for muscle building, tissue repair, and overall body function.
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.
Potatoes are a great source of complex carbohydrates, which are digested slowly, providing a steady release of energy and keeping you full for longer.
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.
One serving of Aloo Kabli Chaat (approximately 1.5 cups or 410g) contains around 350-400 calories, primarily from the potatoes, chickpeas, and sev.
Yes, it is a relatively healthy snack. It's rich in plant-based protein and fiber from chickpeas, and provides complex carbs from potatoes. It is not deep-fried like many other chaats. To make it healthier, you can reduce the amount of sev or use baked sev.
Absolutely. You can boil the soaked chickpeas and potatoes in a large pot on the stovetop. It will take longer, around 45-60 minutes, for the chickpeas to become tender.
Bhaja Moshla is a quintessential Bengali roasted spice mix. Making it fresh provides the most authentic aroma and flavor. If you are short on time, you can use a mix of roasted cumin powder and coriander powder, but the taste will be different.
Aloo Kabli Chaat is best eaten fresh. Storing it will make the vegetables watery and the sev soggy. If you must store it, keep the mixed base (potatoes, chana, spices) separate from the fresh onions, coriander, and sev. You can refrigerate the base for up to 24 hours and assemble just before eating.
This recipe is naturally vegan. To ensure it is gluten-free, check the packaging of your sev, as some brands may contain wheat flour or be processed in facilities with gluten. Asafoetida (hing), if you choose to add it, can also sometimes contain wheat flour as a bulking agent.
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