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!!!