Aloo Chana Chaat Recipe
A refreshing and wholesome aloo chana chaat made with boiled potatoes, chickpeas, fresh veggies, and bold Indian spices. This potato chickpea chaat is low in calories, high in fibre and plant protein, and made without any ultra-processed ingredients—perfect for a healthy snack or light meal.
Author: Sheeba
Ingredients
- 2 cups chickpeas cooked or canned (note 1)
- 2 large potatoes
- 1½ teaspoons olive oil
- 1 teaspoon chaat masala
- 1 onion
- 2 tomatoes
- 1 green chilli
- ¼ cup mint leaves loosely packed
- ¼ cup coriander leaves loosely packed
- 2 tablespoons roasted peanuts
- 2 tablespoons almonds
- 2 tablespoons raisins
- ¼ cup green chutney (recipe link given below)
- 2 tablespoons tamarind chutney (recipe link given below)
STEP BY STEP IMAGES
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Instructions
Prep the potatoes and chickpeas
- Peel and dice 2 large potatoes into 1-inch cubes. Add them to a pot of water with salt.
- Bring it to a boil and simmer until the potato is fork-tender (for about 8 to 10 minutes). Drain in a colander.
- Heat 1½ teaspoons olive oil in a pan and add 1 teaspoon chaat masala. Mix and spread out the masala while it sizzles.
- Drain 2 cups chickpeas and add to the pan along with the potatoes.
- Stir until the masala flavored oil mixes with the potatoes and chickpeas uniformly.
Make chutneys
- Make the 2 chutneys. Click here for the recipes: mint coriander chutney and the tamarind date chutney.
- My homemade tamarind chutney is a concentrate. Mix with equal quantities of water to use.
Prep the toppings
- Sliver 2 tablespoons almonds and toast on low heat in a pan. Once the almond slivers are crisp, remove and keep aside.
- Toast 2 tablespoons raisins in the same pan. Keep aside.
- Finely chop 1 onion 2 tomatoes and 1 green chilli. Remove the seeds and veins from the chilies if you don’t want the chaat too spicy.
- Roughly chop mint leaves and coriander leaves.
Build the chaat base
- Place the chickpeas and potatoes on a large plate or bowl.
- Pile the rest of the ingredients: onions, tomatoes, toppings and herbs.
- Add ¼ cup green chutney. Dilute 2 tablespoons tamarind chutney with 2 tablespoons of water and add. Toss everything together.
- Serve immediately on individual plates, with lemon wedges and more chutney drizzled on top.
Video
Notes
- Chickpeas: You can soak and cook dried chickpeas using one of these methods or use canned ones.
- Toppings: I have used peanuts and almonds and raisins, you can use any nuts and dried fruits you have. (Pomegranate seeds add a nice pop of color and crunch.)
- Avoid over-boiling the potatoes: Firm potatoes hold their shape better and give the chaat a more satisfying texture.
- Balance the flavors: Taste as you go. Add more green chutney for spicy, herby flavors or tamarind chutney for sweet and tangy.
- For planning ahead: Store chutneys, herbs separate from the rest of the ingredients and add just before serving to keep flavors fresh.
Nutrition Facts
Aloo Chana Chaat Recipe
Amount per Serving
Calories
358.9
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1.1
g
7
%
Polyunsaturated Fat
2.7
g
Monounsaturated Fat
4.3
g
Sodium
79.3
mg
3
%
Potassium
1031.4
mg
29
%
Carbohydrates
55.3
g
18
%
Fiber
12.1
g
50
%
Sugar
8.1
g
9
%
Protein
13.1
g
26
%
Vitamin A
724.1
IU
14
%
Vitamin C
35.4
mg
43
%
Calcium
93.5
mg
9
%
Iron
4.1
mg
23
%
* Percent Daily Values are based on a 2000 calorie diet.