Chole Aloo Chaat
Add 1 Amritsari Chole potli while pressure-cooking the chickpeas. Remove it immediately after cooking.
Ingredients
For the Chickpeas
- Dried kabuli chana — 1 cup / 200 g
- Water — 4 cups
- Salt — 1 tsp
- Amritsari Chole — 1 potli
For the Potatoes
- Potatoes — 400 g, boiled and cubed
- Oil — 1½ tbsp
- Kashmiri chilli powder — ¼ tsp
- Roasted cumin powder — ½ tsp
- Salt — ¼ tsp
For Assembly
- Thick curd — 1 cup, whisked
- Green chutney — 4 tbsp
- Tamarind-date chutney — 4 tbsp
- Red onion — 1 small, finely chopped
- Tomato — 1 small, finely chopped
- Chaat masala — 1 tsp
- Roasted cumin powder — ½ tsp
- Sev — ½ cup
- Fresh coriander — 3 tbsp
- Pomegranate arils — ¼ cup, optional
- Lemon — 1
Cooking Instructions
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1Soak the chickpeas overnight.
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2Drain and pressure-cook with water and the Amritsari Chole potli until tender.
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3Remove the potli and drain the chickpeas well.
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4While still warm, season the chickpeas lightly with salt if needed.
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5Heat oil in a tawa or kadai.
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6Add the boiled potato cubes and cook over medium-high heat until golden and lightly crisp.
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7Sprinkle with Kashmiri chilli powder, roasted cumin and salt. Toss and remove from the heat.
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8To assemble, divide chickpeas and potatoes among four plates or shallow bowls.
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9Spoon over whisked curd, green chutney and tamarind-date chutney.
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10Add onion and tomato.
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11Sprinkle with chaat masala and roasted cumin.
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12Finish with sev, coriander, optional pomegranate and lemon juice.
For chaat, drain the chickpeas thoroughly. Excess chickpea cooking liquid quickly thins the curd and chutneys and makes the assembled dish taste muddy rather than bright.
🍽️ Perfect Serving Pairings
My Take On Chole Aloo Chaat
This chaat combines deeply flavoured chickpeas with crisp potatoes, chutneys, curd and fresh garnishes. Using the Amritsari Chole potli during chickpea cooking gives the legumes enough aromatic depth to remain interesting even after they are cooled slightly and layered with bright chaat flavours.
The Secret: For chaat, drain the chickpeas thoroughly. Excess chickpea cooking liquid quickly thins the curd and chutneys and makes the assembled dish taste muddy rather than bright.