Aloo chana chaat recipe | Aloo chole chaat recipe | Chickpea aloo chaat | Aloo chanay ki chaat

Aloo chana chaat recipe aka aloo chole chaat recipe is a healthy lip smacking chaat recipe Indian. It is spicy, full of refreshing flavours and easy to make. It is hugely popular in the subcontinents of south Asia. Aloo chanay ki chaat is the amalgamation of boiled chickpea and sauted boiled potatoes with veggies, green chutney and sweet tamarind chutney with the sprinkle of spices and sev. This salivating preparation is mostly relished as evening snack.

About the recipe
Health Benefits of Chickpea
How to make Aloo Chana chaat (step wise photos)
Recipe Card

Aloo chana chaat recipe is known by different names in different parts of India. In few places like Punjab, it is popular as aloo chole chaat recipe. In few places in north, it is called aloo chanay ki chaat. Other than these, it is also known as chickpea aloo chaat. It is also known as an Indian salad or aloo chana chaat salad because of its healthy components.

Chana chaat recipes are popular for their irresistible taste and huge number of varieties. There are different ranges of chana chaat recipes that are prepared and sold by the street vendors in every corner of north India like chana chaat, aloo tikki chana chaat, paneer tikki chana chaat, papdi chana chaat and many more other than the aloo chana chaat recipe.

Aloo chana chaat recipe is always considered as one of the healthy chaat recipes or healthy Indian snacks recipe as well. So, chana chaat recipes are frequently prepared in almost every house with the available ingredients. There is no fixed rule to prepare this healthy salivating Indian snack recipe. Even you can adjust the taste of the chaat recipe by adjusting the amount of chutneys and spices.

Aloo chana chaat recipe is a very simple and easy recipe which requires only the necessary chaat ingredients to get prepared. The difficulty level of preparing this dish is very low. The best part of the recipe is that you can prepare it in huge quantities using same effort and time. So, it could be a great option of a healthy vegan snacks for small parties and family get togethers.

Whenever I plan to prepare the aloo chana chaat recipe, I always prepare the Green chutney and sweet tamarind chutney one day before and refrigerate them. It makes the recipe handy and saves a lot time during the time of preparing chaat. In fact, I have used homemade papdis for the recipe which can be stored for a month in airtight containers. Sometimes, when I run out of time, I even boil the chickpeas the previous day and refrigerate them.

Aloo chana chaat recipe with step by step photos and instructions have been provided in the ‘Instruction’ section of the recipe. But before directly jumping into the recipe, let me share few interesting facts about the hero ingredient of the recipe ‘Chickpea’ which makes the chaat recipe scrumptiously healthy.

• They are full of fibre which is good for our digestive system.
• Chickpeas help to control many chronic diseases.
• The protein and fibre present in chickpeas help to control blood sugar.
• They are high in protein and low in calories which is excellent for weight loss.
• It helps to control our appetite.
• Chickpeas are powerhouse of nutrients. It contains iron, folate, copper, manganese and many other nutrients.

Yes, of course. You can use it. It will not change the taste or texture of the aloo chana chaat. After opening the can, just discard the water and rinse it once before using them. Whenever I am in hurry, I use canned chickpeas and its reliable.

To prepare the aloo chole chaat recipe, first I have washed the chickpeas and soaked them in enough water for 8 hours. I prefer to soak it for overnight. Then drain the water and wash it once again. Pressure cook the chickpeas in salted water for up to 2-3 whistles and allow it to release its pressure. Then drain the chickpea and keep it aside for the recipe.

After this, I have cut the veggies – onions, tomatoes, coriander leaves, green chillies and finely chop ginger-garlic and keep them aside.

Boil the potatoes and peel off the skin. Then cut them into medium chunks before preparing the aloo chana chaat.

In a pan, add some oil and add finely chopped garlic and ginger and saute them in low flame for a minute until the raw smell goes away. Add the boiled potato chunks and shallow fry them until brown spots occur. Keep them aside on a plate.

If you are in hurry or want to make the chaat recipe healthier then you can skip the step of stir frying the potato chunks with ginger-garlic. But undoubtedly the stir-fried potatoes induce extra flavour and taste to the aloo chana chaat recipe.

To prepare any Chaat recipe, it is a mandatory step to assemble all the ingredients before you start plating.

To prepare the aloo chana chaat, first take boiled chickpeas and sautéed potato chunks in a bowl. Then drizzle Imli ki chatni and green chatni on the chickpeas and potatoes and mix it nicely. Both the chutneys are equally important for the flavour and taste of the recipe. If you like you can, add red chutney too to make the aloo chole chaat spicier. But it’s completely optional.

Then sprinkle some salt, Black salt, Red chilli powder, Chaat masala, roasted cumin powder on it and mix them evenly with a spoon. The combination of all these spices gives a perfect flavour to the chickpea aloo chaat.

Add chopped tomatoes, onion, chopped coriander leaves, chopped green chillies into the bowl and mix them nicely. Then break some papdis over the aloo chana chaat and squeeze some lemon juice on it. Mix all the components nicely.

Transfer the Aloo chana chaat on serving plates and again drizzle some extra Imli ki chatni and green chatni on the top. Then sprinkle generous amount of nylon sev, chopped coriander leaves and chopped onions over the top and your lip smacking chaat recipe is ready to serve.

Many Indian Street food recipes have already been shared in my previous posts. You can check few of them like

Bhelpuri
Papdi Chaat
Aloo Chaat
Ragda

..And Many more…

• 1 large Potato, boiled
• 1 teaspoon Ginger, finely chopped
• 1 teaspoon Garlic, finely chopped
• ¾ teaspoon Salt
• 1 teaspoon Oil

• 1 cup boiled Chickpea
• 2 tablespoons Green chutney
• 2 tablespoons Imli ki chutney
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 2 tablespoons Coriander leaves, finely chopped
• 1 green Chilli, finely chopped
• ½ Lemon or 1 teaspoon Lemon juice
• ¼ teaspoon Salt
• ¼ teaspoon black Salt
• ¼ teaspoon red Chilli powder
• ½ teaspoon Chaat masala
• ¼ teaspoon roasted Cumin powder
• 1 tablespoon Sev
• 5-6 papdis

1. First wash the chickpeas nicely. Add enough water and soak the chickpeas for overnight or 8-10 hours. I added 2½ cups of water for 1 cup chickpeas.
2. Rinse the chickpeas once more and transfer them into a cooker. Add 2 cups of water, 1 teaspoon salt for 1 cup chickpeas into the cooker and give a nice stir. Close the lid of the cooker and cook it in medium flame till 2-3 whistles.
3. Switch off the flame and allow the pressure to settle down. Take off the lid of the cooker and drain the water from the boiled chickpeas. Keep them aside.
4. First peel the potato and dice it in medium size pieces. Then wash the potato chunks.
5. Put a pan on high flame and add 2 cups of water and potato chunks into it. Add ¾ teaspoon salt into the pan give a stir.
6. Put the flame in high until the water starts boiling. Then put on the lid of the pan and put the flame in low. Cook the potatoes for 10 minutes until they get tender but not mushy. Check the potatoes with the help of a fork.
7. Switch off the flame and drain the potatoes. Allow the potatoes to come to room temperature.
8. Take a pan on flame and allow it to become completely dry. Add 1 teaspoon oil in it.
9. Once the oil is hot, put the flame in low and add 1 teaspoon chopped ginger, 1 teaspoon chopped garlic into the pan. Give a nice mix and cook it for a minute until the raw smell disappears.
10. Add boiled potato chunks into the pan and stir fry them evenly till golden. Keep the potato chunks aside on a plate.
11. Take a large mixing bowl and add 1 cup of boiled chickpeas into it. Add the sautéed (Step 10) potato chunks into the bowl.
12. Drizzle 1½ tablespoons sweet tamarind chutney, 1½ tablespoons green chutney into the bowl and give a nice mix.
13. Add ¼ teaspoon salt, ¼ teaspoon black salt, ¼ teaspoon red chilli powder, ¼ teaspoon roasted cumin powder and ½ teaspoon chaat masala into the bowl, one by one. Stir all the ground spices with the help of a spoon and coat the chickpeas evenly.
14. Add tomato, onion, coriander leave, green chillies into the bowl and mix them nicely.
15. Break 5-6 papdis into the bowl. Squeeze fresh lemon juice into the chaat and give a nice mix.
16. Transfer the chaat on a serving plate.
17. Drizzle ½ tablespoon sweet tamarind chutney, ½ tablespoon green chutney over the top of the chaat.
18. Sprinkle 2 tablespoons of sev, chopped coriander leaves and chopped onions at the end for garnishing. The Aloo chana chaat is ready to serve.

Serve the Chana chaat recipe immediately after preparing. Enjoy the heathy luscious vegan snacks recipe with your family and friends with lots of chitchat.

Aloo chana chaat recipe | Aloo chole chaat recipe | Chickpea aloo chaat | Aloo chanay ki chaat

Serves: 2 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

For the Potato chunks

• 1 large Potato, boiled
• 1 teaspoon Ginger, finely chopped
• 1 teaspoon Garlic, finely chopped
• ¾ teaspoon Salt
• 1 teaspoon Oil

Other ingredients for aloo chana chaat

• 1 cup boiled Chickpea
• 2 tablespoons Green chutney
• 2 tablespoons Imli ki chutney
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 2 tablespoons Coriander leaves, finely chopped
• 1 green Chilli, finely chopped
• ½ Lemon or 1 teaspoon Lemon juice
• ¼ teaspoon Salt
• ¼ teaspoon black Salt
• ¼ teaspoon red Chilli powder
• ½ teaspoon Chaat masala
• ¼ teaspoon roasted Cumin powder
• 1 tablespoon Sev
• 5-6 papdis

Instructions

1. First wash the chickpeas nicely. Add enough water and soak the chickpeas for overnight or 8-10 hours. I added 2½ cups of water for 1 cup chickpeas.
2. Rinse the chickpeas once more and transfer them into a cooker. Add 2 cups of water, 1 teaspoon salt for 1 cup chickpeas into the cooker and give a nice stir. Close the lid of the cooker and cook it in medium flame till 2-3 whistles.
3. Switch off the flame and allow the pressure to settle down. Take off the lid of the cooker and drain the water from the boiled chickpeas. Keep them aside.
4. First peel the potato and dice it in medium size pieces. Then wash the potato chunks.
5. Put a pan on high flame and add 2 cups of water and potato chunks into it. Add ¾ teaspoon salt into the pan give a stir.
6. Put the flame in high until the water starts boiling. Then put on the lid of the pan and put the flame in low. Cook the potatoes for 10 minutes until they get tender but not mushy. Check the potatoes with the help of a fork.
7. Switch off the flame and drain the potatoes. Allow the potatoes to come to room temperature.
8. Take a pan on flame and allow it to become completely dry. Add 1 teaspoon oil in it.
9. Once the oil is hot, put the flame in low and add 1 teaspoon chopped ginger, 1 teaspoon chopped garlic into the pan. Give a nice mix and cook it for a minute until the raw smell disappears.
10. Add boiled potato chunks into the pan and stir fry them evenly till golden. Keep the potato chunks aside on a plate.
11. Take a large mixing bowl and add 1 cup of boiled chickpeas into it. Add the sautéed (Step 10) potato chunks into the bowl.
12. Drizzle 1½ tablespoons sweet tamarind chutney, 1½ tablespoons green chutney into the bowl and give a nice mix.
13. Add ¼ teaspoon salt, ¼ teaspoon black salt, ¼ teaspoon red chilli powder, ¼ teaspoon roasted cumin powder and ½ teaspoon chaat masala into the bowl, one by one. Stir all the ground spices with the help of a spoon and coat the chickpeas evenly.
14. Add tomato, onion, coriander leaves, green chillies into the bowl and mix them nicely.
15. Break 5-6 papdis into the bowl. Squeeze fresh lemon juice into the chaat and give a nice mix.
16. Transfer the chaat on a serving plate.
17. Drizzle ½ tablespoon sweet tamarind chutney, ½ tablespoon green chutney over the top of the chaat.
18. Sprinkle 2 tablespoons of sev, chopped coriander leaves and chopped onions at the end for garnishing. The Aloo chana chaat is ready to serve.