Aloo & Black Gram Chaat
- 15m Prep Time
- 10m Cook Time
- 25m Ready In
A fusion of aloo chaat and chana chaat, this Indian street food snack combines tender baby potatoes and nutty black chickpeas with sweet, sour, and spicy chutneys, yogurt, and crunchy sev. It's a flavor explosion that's both refreshing and satisfying.
Ingredients
- salt for the cooking water
- 600 g baby potatoes cut into quarters
- 1 can black chickpeas (kala chana) drained and rinsed
- 59.1 ml Nisha's Green Chutney
- 29.6 ml store-bought tamarind chutney
- 59.1 ml plain yogurt
- 9.86 ml lemon juice
- 1.23 ml chilli powder
- 9.86 ml chaat masala
- 2.46 ml salt
- 2.46 ml sugar
- nylon sev a few handfuls
- 1 small red onion finely chopped
Nutrition (per serving, estimated)
Estimated based off 5 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 19.2 mg
- Iron: 0.02 mg
- Magnesium: 2.01 mg
- Phosphorus: 14.8 mg
- Potassium: 26.5 mg
- Zinc: 0.09 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml Nisha's Green Chutney
- 29.6 ml store-bought tamarind chutney
- 59.1 ml plain yogurt
- 9.86 ml lemon juice
- 1.23 ml chilli powder
- 9.86 ml chaat masala
- 2.46 ml salt
- 2.46 ml sugar
Prepare
- salt, for the cooking water
- 600 g baby potatoes, cut into quarters
- 1 can black chickpeas (kala chana), drained and rinsed
- nylon sev, a few handfuls
- 1 small red onion, finely chopped
Let's Cook
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Step 1.
Bring a large pan of salted water to a boil. Add the quartered baby potatoes and cook for 6–8 minutes, until tender but still with a slight bite. Drain and rinse under cold running water until completely cool.
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Step 2.
In a mixing bowl, combine the cooled potatoes, drained black chickpeas, green chutney, tamarind chutney, yogurt, lemon juice, chili powder, chaat masala, salt, and sugar. Mix thoroughly. Taste and adjust seasoning as desired.
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Step 3.
Serve the chaat topped with a generous handful of nylon sev and finely chopped red onion.