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Aloo Channa Chaat (Tangy Potato Chickpea Snack)

Aloo Channa Chaat (Tangy Potato Chickpea Snack) created 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
Serves:
Units:

ingredients

directions

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

@Dimpi
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@Dimpi
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"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!"
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  1. 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.
    Reply
  2. 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.
    Reply
  3. 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.
    Reply
  4. 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!
    Reply
  5. 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.
    Reply
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