ALOO CHANA CHAAT | POTATO CHICKPEAS SALAD | CHATPATA ALOO CHAT
Aloo Chana Chaat or Potato Chickpea Salad is a sweet, spicy and tangy - all in one recipe that can be served as a starter or even had as an evening snack. One of the best snack that you can make this Diwali, Thanksgiving or Christmas.
Provided by Kushi
Categories Appetizer Side Dish snacks
Number Of Ingredients 13
Steps:
- Soak tamarind in around 1/2 cup of hot water for an hour and then squeeze out the juice from tamarind. Discard the fibrous pulp.
- To this tamarind water, add salt, brown sugar or jaggery, chaat masala and mix. Bring this to a boil for 4 to 5 minutes or till it thickens.
- I like cripsy potatoes for the chaat. So I have deep fried them in oil. For a healthy version you can simply use boiled potatoes.
- For additional crunch, after frying potatoes, I have fried around 4 tbsp of boiled/canned chickpeas. (this is optional)
- In a large bowl, add boiled chickpeas, red onion, tomatoes, coriander leaves, chaat masala, lemon juice, salt to taste, chile powder, tamarind chutney and toss till combined.
- Finally add the fried potatoes and mix well.
- Transfer this to serving bowl. Garnish it with sev, fried chickpeas.
- Aloo Chana Chaat or Potato Chickpea Salad is ready. Serve immediately and enjoy!
CHICKPEA & POTATO CURRY
I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.
Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.
POTATO AND CHICKPEA SALAD RECIPE
Potato and Chickpea Salad is extremely easy and very refreshing. Fill it in your child's snack boxes or serve as a salad for a party it taste just perfect, healthy and nutritious. Or you can serve Potato and Chickpea Salad Recipe along with Moroccan Chickpeas And Vegetable Stew Recipe With Couscous for a wholesome dinner or with Vegetarian Pumpkin And Chickpea Soup Recipe for a light lunch. If you like this recipe, try more recipes like Sweet Potato & Green Bean Salad Recipe Fresh & Juicy Chickpea Salad with Fruits & Vegetables Grilled Pineapple And Chicken Salad Recipe Fresh Garden Salad Recipe
Provided by Donna George
Time 30m
Yield Makes: 3 Servings
Number Of Ingredients 9
Steps:
- To begin making Potato and Chickpea Salad Recipe, get prep with all the ingredients first.
- Take a serving dish and add the cooked potatoes and chickpeas into it.
- Toss in the remaining ingredients and stir well until combined. Adjust the seasoning according to suit your taste and serve chilled.
- Serve Potato and Chickpea Salad Recipe along with Moroccan Chickpeas And Vegetable Stew Recipe With Couscous for a wholesome dinner or with Vegetarian Pumpkin And Chickpea Soup Recipe for a light lunch.
POTATO AND CHICKPEA SALAD
A sort of Indian flavoured potato salad. You can serve it immediately, or allow it to cool to room temp, but don't chill it, it looses flavour I think.
Provided by JustJanS
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 200c.
- Place the potatoes in a large saucepan and cover with cold water.
- Bring to the boil over a high heat.
- Reduce the heat to medium high and cook for 8 minutes, or until just tender.
- Drain the potatoes and transfer to a large baking dish.
- Sprinkle with the garam masala and chilli powder.
- Add the oil and toss to coat.
- Arrange the potatoes in a single layer and roast in the preheated oven for 10 minutes or until crisp and golden.
- Meanwhile place chickpeas, tomatoes, spinach and onion in a large bowl.
- To make the dressing, place the dressing ingredients in a small bowl and whisk together adding a little water if necessary.
- Cut the hot potatoes in half and add to the other vegetables.
- Season with salt and pepper, and toss to combine.
- Divide the salad amongst serving plates, dollop the dressing over each and sprinkle with a little more pepper before serving immediately.
Nutrition Facts : Calories 396, Fat 11.6, SaturatedFat 3.9, Cholesterol 11.1, Sodium 377.3, Carbohydrate 63.3, Fiber 10.1, Sugar 5.9, Protein 12
CHICKPEA-POTATO CHAAT
Chaat is the perfect low-cook recipe for hot days. Canned chickpeas and simmered potatoes with cilantro-mint chutney, tamarind chutney, & yogurt.
Provided by Rachel Gurjar
Categories Potato Tamarind Cumin Cilantro Mint Lime Juice Chile Pepper Yogurt Chickpea Tomato Onion Side Summer Vegetarian Appetizer Dinner Diwali snack
Yield 6 Servings
Number Of Ingredients 28
Steps:
- Potatoes
- Place potatoes in a medium pot and pour in cold water to cover by 1"; season generously with salt. Bring to a boil, reduce heat to medium, and cook until potatoes are fork-tender, 15-18 minutes. Drain and let cool slightly, then halve potatoes. Transfer to a large bowl and chill until ready to use.
- Tamarind Chutney
- Whisk tamarind concentrate, sugar, salt, cayenne, and cumin seeds in another small bowl until combined and sugar is dissolved.
- Green chutney
- Purée cilantro, mint, lime juice, chile, cumin seeds, salt, and ¼ cup water in a blender until smooth.
- Yogurt and assembly
- Whisk lime juice, yogurt, sugar, and salt in a small bowl until combined and sugar is dissolved.
- Add chickpeas, half of chile, ½ cup tomato, ½ cup red onion, ¼ cup cilantro, 2 tsp. chaat masala, ½ cup yogurt mixture, ½ cup tamarind chutney, and ½ cup green chutney to potatoes and toss to combine.
- Transfer chaat to a platter and drizzle 2 Tbsp. yogurt mixture, 2 Tbsp. tamarind chutney, and 2 Tbsp. green chutney over. Sprinkle with a pinch of chaat masala and top with sev and remaining chile, tomato, and red onion as desired. Scatter a few cilantro sprigs on top and serve with remaining yogurt and chutneys alongside.
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