Friday, July 26, 2013

Aloo Chana Chaat ( Potatoes & Chickpeas with Yogurt )


Aloo Chana Chaat ( Potatoes & Chickpeas with Yogurt ) ... Boiled chickpeas, potatoes, boondi ( fried drops of gram-flour batter) with yogurt sauce. Serve this chaat as a light meal or a snack.


Aloo Chana Chaat ( Potatoes & Chickpeas with Yogurt )
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Serves : 10 - 12

Ingredients :

For Chaat :
  • 500 gm.  chickpeas, soaked overnight
  • 250 gm.  potatoes
  • 1 medium onion, thinly sliced
  • 1 small cabbage, thinly sliced
  • 2 green chilies, chopped ( optional )
  • Ready-made samosa patti or spring roll wrappers, cut into small pieces
  • Chaat masala, to taste
For Boondi :
  • 1 cup gram-flour
  • 1/8 tsp.  baking soda
  • 3/4 tsp.  salt
  • 1 tsp.  red chilli powder
  • 1/4 tsp.  carom seeds
  • 1/2 tsp.  cumin seeds
  • Pinch of nigella seeds ( kalonji )
  • Water, as required
  • Cooking oil, for deep frying
For Yogurt :
  • 1 kg.  plain yogurt
  • Water or milk, as required
  • 1 tbsp.  salt or to taste
  • 1 tsp.  red chilli powder or to taste

Method :
  • Boil chickpeas in plenty of water until tender, but not mushy. Drain water & keep aside to cool.
  • Peel the potatoes, cut in small cubes and boil in water until just tender, not mushy. Drain water & keep aside to cool.
  • Meanwhile prepare boondi. Combine all ingredients for boondi except water and oil in a medium bowl.
  • Gradually add enough water to make a thick and smooth batter; whisk well to avoid any lumps. Leave to rest for 10 - 15 minutes.
  • Heat oil in a wok or frying pan over medium high heat. Hold a perforated spoon or flat ladle with holes over wok with one hand and drop large spoonfuls of batter on the perforated spoon.
  • Spread the batter with the back of the spoon or your hand in a circular motion; the batter will start dropping through the holes into the oil. Fry until the boondi is golden brown and crispy.
  • Remove with a slotted spoon; immediately soak boondi in plenty of water for few minutes until softened.  
  • Take the boondi out of the water and press them gently between the palms of your hands to squeeze out the water. Keep aside.
  • Continue this process with the remaining batter.
  • To make quick papri, fry the samosa patti or spring roll wrappers in hot oil until golden brown. Remove with a slotted spoon and drain on kitchen paper.
  • Combine chickpeas, potatoes, boondi, onion, cabbage and green chillies in a large bowl or serving dish.
  • Whisk yogurt in another bowl with salt and red chilli. Add water or milk to make it a bit runny as the boondi absorbs liquid. Adjust seasoning.
  • Pour over the chickpeas mixture and mix gently. Keep refrigerated until time of serving.
  • Just before serving, sprinkle chaat masala, add sweet tamarind mint chutney ( optional ) and place papri on top.

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Thank you for stopping by. Hope you enjoy the recipe!!!

18 comments :

  1. my mouth is watering seeing this chaat. really tempting recipe

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  2. wow..looks finger licking good..yumm

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  3. Love the channa chat.It is so funny how we fry the boodhi to make it crispy then let it absorb all the liquids :)Boondhi enlarged with full of flavors is actually the best part of it.

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  4. woo delicious on.. looking so good nice version

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  5. I cud just grab dat bowl!!! Yum...

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  6. Looks so yummy and mouthwatering chaat.

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  7. This dish looks terrific!
    We love chickpeas but never had them with potatoes and yogurt
    I'd love to try it

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  8. Ths is one of my favorite dishes for iftar. I love the idea of using samosa patti for making quick papri.

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    Replies
    1. Thank you RaaaZzzfoodlove, Hemalata, Winnie & Sadaf :)

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  9. Perfect and healthy snack to munch!

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  10. delicious.. i love chana chat :)

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Ambreen (Simply Sweet n Savory)

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