Aloo Chana Chaat
Top Rated Recipe
Key Details:
prep time: 15 minutes
Cook time: 0 minutes
Difficulty Level: Easy
Course: Snack
Cuisine: Indian
Key Ingredients:
Potato
Chickpeas
Chaat masala
About Aloo Chana Chaat
Table of Contents
Very filling very tasty is
this aloo chana chaat – it is sure to please your palate
- Medium potato, boiled, peeled and diced 1
- Chickpeas (kabuli chane), boiled ½ cup
- Chaat masala 1 tbsp
- Medium onion, sliced ½
Step 1. Put potato, onion, tomato, green chilli, coriander leaves and ginger strips in a bowl and mix. Add chickpeas and mix well.
Step 2. Add salt, red chilli powder, chaat masala and cumin powder and mix well.
Read MoreIngredients
- Medium potato, boiled, peeled and diced 1
- Chickpeas (kabuli chane), boiled ½ cup
- Chaat masala 1 tbsp
- Medium onion, sliced ½
- Medium tomato, chopped ½
- Green chilli, chopped 1
- Fresh coriander leaves, chopped 1 tbsp
- Ginger, cut into thin strips 1 tsp
- Salt to taste
- Red chilli powder ½ tsp
- Roasted cumin powder ½ tsp
- Lemon juice 1½ tbsps
How to Make Aloo Chana Chaat (Stepwise Photos)
Method
- Put potato, onion, tomato, green chilli, coriander leaves and ginger strips in a bowl and mix. Add chickpeas and mix well.
- Add salt, red chilli powder, chaat masala and cumin powder and mix well.
- Add lemon juice and mix well.
- Transfer into a serving bowl and serve at room temperature.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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