Aloo Chole Chaat Recipe is one of Indiaโs famous street foods and one of my favorite chaats. I have loved it since my teenage years. During school days, I used to eat it with lots of red chilli, but now I have reduced the chilli because I also pay more attention to my healthโฆ ๐
Iโm sure many people in India love aloo chole chaat just like I do. I have enjoyed it many times from street vendors and have also made it at home. It is one of those Snacks that always brings back delicious memories.
Here is my Aloo Chole Chaat Recipe. If you are also a fan of aloo chole chaat like me, why not try making it at home? Sometimes, itโs fun to try something new!
Make this delicious chaat and share your experience with me in the comment box.
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Aloo Chole Chaat
Course: Snacks, Veg FoodCuisine: Indian4
servings8
hours30
minutes170
kcal8
hours30
minutesThis famous Indian street food Aloo Chole Chaat is a good source of protein and can have any time of day.
Ingredients
Chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ) – 1/2 cup
Potato (เคเคฒเฅ) – 2 medium
Onion (เคชเฅเคฏเคพเค) – 1 medium
Tomato (เคเคฎเคพเคเคฐ) – 1 medium
Lemon (เคจเฅเคเคฌเฅ) – 1
Coriander leaves (เคนเคฐเคพ เคงเคจเคฟเคฏเคพ) – 2 tbsp.
Green chilies (เคนเคฐเฅ เคฎเคฟเคฐเฅเค) – 1
Red chilli flakes – 1/2 tsp.
Garam masala powder – 1/4 tsp.
Cumin (เคเฅเคฐเคพ) powder – 1/2 tsp.
Tamarind (เคเคฎเคฒเฅ) – lemon size
Water (เคชเคพเคจเฅ) to boil chickpeas and potato.
Salt as per taste.
Directions
- Wash and soak chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ) over night.
- On next morning boil these overnight soaked chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ) in a pressure cooker upto 3 whistle with salt to taste or until not cooked, but don’t overcook; over cooked chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ) spoil your dish.
- Remove from water (dry completely) and keep side to cool down in room temperature.
- Also wash and boil potato (เคเคฒเฅ). Cool in room temperature, peel and finely dice. Keep aside.
- In the mean while chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ) and potato (เคเคฒเฅ) are boiling, finely chop onion (เคชเฅเคฏเคพเค), tomato (เคเคฎเคพเคเคฐ), coriander leaves (เคนเคฐเคพ เคงเคจเคฟเคฏเคพ) and green chilies (เคนเคฐเฅ เคฎเคฟเคฐเฅเค). Keep aside.
- Soak tamarind (เคเคฎเคฒเฅ) in water for 5-10 minute. Reduce its juice by mish-mash process. Strain this water. Repeat this process twice. Keep this tamarind (เคเคฎเคฒเฅ) water aside.
- Now take a 1 big mixing blow and add boiled chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ), diced potato (เคเคฒเฅ), chopped onion (เคชเฅเคฏเคพเค), tomato (เคเคฎเคพเคเคฐ) and green chilies with lemon (เคจเฅเคเคฌเฅ) juice, tamarind (เคเคฎเคฒเฅ) as required, red chilli flakes, garam masala powder, cumin (เคเฅเคฐเคพ) powder – if require add more salt. Mix well gently.
- Garnish with chopped coriander leaves (เคนเคฐเคพ เคงเคจเคฟเคฏเคพ) and serve as a street chaat.
Notes
- You can bulk or advance boils chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ) and store in a refrigerator for later use. But don’t boil too much. Boiled chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ) stay for a week not ore then that.
- You can also use boiled chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ) separate water as a vegetable stock for making gravy of any dish.
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