New Potato & Chickpea Chaat (Aloo Chana Chaat)

Name: New Potato & Chickpea Chaat (Aloo Chana Chaat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dates or 8, pitted; 3 teaspoons tamarind paste; Salt; 2 tablespoons Greek yogurt; 1 pound 6 ounces new potatoes; 2 tablespoons unsalted butter; 1 teaspoon cumin seeds, roughly ground; 1/2 teaspoon ground black pepper; 1 teaspoon ground ginger; 1 serrano chile, finely chopped; one 14-ounce can chickpeas, drained and rinsed; 1 large shallot, finely diced; Juice of 1 lemon; Large handful of cilantro, chopped; Handful of thin sev (fried chickpea noodles)

Servings: persons

1/2 cup dates or 8, pitted
3 teaspoons tamarind paste
Salt
2 tablespoons Greek yogurt
1 pound 6 ounces new potatoes
2 tablespoons unsalted butter
1 teaspoon cumin seeds, roughly ground
1/2 teaspoon ground black pepper
1 teaspoon ground ginger
1 serrano chile, finely chopped
one 14-ounce can chickpeas, drained and rinsed
1 large shallot, finely diced
Juice of 1 lemon
Large handful of cilantro, chopped
Handful of thin sev (fried chickpea noodles)

1
Prepare the date and tamarind chutney first. Blend the dates together with the tamarind paste and a pinch of salt and just under 1/2 cup of water, then leave to one side.
2
Mix the yogurt with a couple of tablespoons of water until you can drizzle it using a spoon, then leave to one side. Wash and boil the potatoes for 15 minutes, until they are tender and a knife can slip through them easily. Drain, tip out onto a plate, and crush them slightly with a fork or the bottom of a sturdy cup.
3
Put the butter into a wide-bottomed frying pan over a medium heat. When melted, add the ground cumin seeds, black pepper, ginger, chili, and 2/3 teaspoon of salt. Stir, then add the potatoes. Leave the potatoes to crisp and char for around 5 minutes, to heat through. Toss together and throw in the chickpeas, shallots, and lemon juice. Then add the date and tamarind chutney. Stir to mix and take off the heat.
4
Serve warm in individual plates or bowls with a couple of dollops of yogurt, a scattering of cilantro, and sev.

151

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup dates or 8, pitted, 3 teaspoons tamarind paste, Salt, 2 tablespoons Greek yogurt, and more.

Yes, New Potato & Chickpea Chaat (Aloo Chana Chaat) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!