Aloo Channa Chaat (Tangy Potato Chickpea Snack)

Submitted by Dimpi

"This is a delightfully sweet and tangy snack or side dish made with chickpeas and potatoes. Tamarind paste is readily available in Indian grocery stores. Update based on a review - Shallots can be substituted with mild onions and is meant to be raw. This imparts a special crunchy flavor that is excellent in all Indian chaat and some Indian salads. Also remember that tamarind is a distinctive taste and if you're new to it, start with less and go by taste. Experiment and enjoy!"

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4

ingredients

• 1 1⁄2 cups garbanzo beans (canned is fine)
• 2 medium potatoes, peeled and diced
• 3 shallots, chopped finely
• 1 tablespoon tamarind paste
• 6 tablespoons water
• 1⁄2 teaspoon mild chili powder
• 1 1⁄2 teaspoons brown sugar
• 1 pinch salt
• 2 tablespoons fresh cilantro leaves, finely chopped

directions

1. Rinse and drain the garbanzo beans; place in a bowl.
2. Boil water in a pan, add the diced potatoes and cook until they are soft and tender.
3. Remove potatoes, drain and set aside to cool.
4. In a small mixing bowl, mix the tamarind paste and water.
5. Add the chili powder, sugar and salt; mix well.
6. Pour the tamarind mixture on the garbanzo beans and add the potatoes, chopped onions and the cilantro.
7. Mix well and adjust salt to taste.
8. Garnish ideas: a slit green chili or a slice a tomato or a slice of lime with a sprig of mint leaves.

Reviews

[Queenchef]

Thankyou for posting this delicious recipe. I sprinkled some chaat masala and roasted, ground cumin seeds on top along with some sliced jalapeno. I loved the sweet and sour and salty combination that instantly tickle the taste buds. Thanks again!

 

[Charlie A.]

I also used red onion instead of shallot. I make my own tamarind syrup so I used that instead of paste. Since the tamarind syrup is made with sugar, I just omitted that and it was fine. The lime squeezed on top really made the flavors pop. You called this a 'snack'. We had it for dinner and found it quite filling by itself.

 

[tamarinda]

I used minced red onion as I did not have a shallot. Love the tamarind! I use the dark kind in the plastic jar.

 

[Jo_C.]

I tried this recipe last week and was part way through before I realised that the shallots weren't supposed to be cooked. I thought that was unusual, so I sauteed them a little bit first. The tamarind paste I had was the dark variety that looks like molasses and comes in a plastic container, so the dish did not look pretty and the tamarind totally masked the delicate flavour of the shallots. I think it would be better made with the other, purple variety of tamarind that comes in a glass jar. Overall the dish was nice and tangy, and was quick to make.