Black Chickpea and potato chaat, aka aloo kala chana chaat - an Indian-inspired snack or salad made with black chickpeas and potatoes tossed in chaat masala and tamarind chutney, with red onion, tomato, vegan yogurt, homemade green chutney and thin sev (crispy noodles).
Chaat in Hindi translates to 'to taste' and is an umbrella term for savoury snacks like this one. There are many different types, typically served at street food vendors in India, Pakistan, Nepal and Bangladesh. This dish is packed full of flavour and texture, it's sweet, salty, tangy and a little spicy and has a great balance of soft, crispy and crunchy textures. It's an absolute delight to both make and eat!
You can buy herby green chutney in jars, but it's super easy to make yourself and is 100% worth it! For the tamarind chutney, I'd recommend buying this but there are some recipes online that show you how to process the tamarind out of their pods and make it yourself. Black chickpeas or kala chana as they will be called on the tin should be available in a world foods aisle in bigger supermarkets, or check out your local Indian grocery stores which will have all the ingredients you'll need for this recipe. The same goes for the chaat masala - a spice blend typically sprinkled on salads and chaats and the thin sev (spiced crispy thin noodles).
If serving with other dishes this will serve 4+ people, but as a main dish this would serve 2 or 3. If you make any of my recipes snap a pic and share with me @euphoricvegan.
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Black Chickpea & Potato Chaat | Serves: 2-4 | Time: 25 mins
You'll need
- Chopping board
- Knife
- Measuring cups & spoons
- Saucepan
- Colander
- Mixing bowls
- Blender/food processor
Ingredients
Potatoes & chickpeas:
- 350g waxy potatoes
- 1 can kala chana (black chickpeas)
- 3 tbsp tamarind chutney
- 1 tbsp chaat masala
Green chutney:
- Large handful of mint
- Large handful coriander (including stems)
- Large handful parsley (including stems)
- 3 cloves garlic, peeled
- 2-4 green finger chilies
- 2 inch piece ginger, peeled
- 1/4 cup flaked almonds
- 1 tsp cumin
- Juice 1/2 lemon
- 1 tsp salt
- Water as needed
Toppings:
- 1/2 cup vegan thick yogurt
- 2 medium tomatoes
- 1 small red onion
- 1/3 cup pomegranate seeds
- 1/4 cup thin sev
- Coriander leaves
Method
- Begin by chopping the potatoes into 1-2cm chunks, then add to a pan of salted water, bring to the boil and cook for around 7 minutes until fork tender. Drain and rinse the can of chickpeas and add to the potatoes for the last minute of cooking then drain.
- Add the potatoes and chickpeas to a mixing bowl with the tamarind chutney and chaat masala, toss together and leave to one side.
- Meanwhile, add all the ingredients for the chutney to a blender or food processor and blitz until mostly smooth, add a splash of water as needed to reach desired consistency.
- Dice the tomatoes and thinly dice the onion and then arrange your chaat. Begin with the chickpea and potato mix, then layer up with the onion and tomatoes, yogurt, chutney and finally top with the sev, pomegranate and coriander leaves. Serve up and enjoy!
Cassidy xx
