Spicy Chickpeas Aloo Salad Chaat Recipe
Discover the vibrant flavors of Indian cuisine with this delightful Spicy Chickpeas Aloo Salad Chaat, a dish that perfectly blends the earthy notes of chickpeas and potatoes with the freshness of vegetables and herbs. This recipe not only tantalizes the taste buds but is also packed with protein, making it a nutritious choice for an appetizer or snack.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 1 Cup (soaked overnight) |
| Onion | 1 (finely chopped) |
| Tomato | 1 (finely chopped) |
| Green Chilli | 1 (finely chopped) |
| Potato (Aloo) | 1 (boiled & cubed) |
| Coriander (Dhania) Leaves | 50 grams (finely chopped) |
| Black Salt (Kala Namak) | 1/2 teaspoon |
| Black Pepper Powder | 1/4 teaspoon |
| Chaat Masala Powder | 1 teaspoon (divided) |
| Lemon Juice | 4 teaspoons |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 150 kcal |
| Protein | Approximately 8 g |
| Carbohydrates | Approximately 25 g |
| Dietary Fiber | Approximately 6 g |
| Fats | Approximately 2 g |
Preparation Time
| Activity | Time (in minutes) |
|---|---|
| Prep Time | 20 |
| Cook Time | 20 |
| Total Time | 40 |
Servings
This recipe yields 3 servings, making it perfect for a small gathering or as a light meal.
Instructions
To prepare the Spicy Chickpeas Aloo Salad Chaat, start by soaking the Kabuli chana (chickpeas) overnight in ample water to ensure they soften adequately. The next day, drain the chickpeas and transfer them to a pressure cooker. Add fresh water to the cooker, enough to cover the chickpeas, and cook on medium flame. Allow the pressure cooker to whistle six times, then reduce the heat to low and continue cooking for an additional 15 minutes to ensure they are thoroughly cooked. Once the cooking time is up, turn off the flame and allow the pressure to release naturally, which will take about 10 minutes.
While waiting for the chickpeas, use the same pressure cooker to prepare the potato. Place the whole potato in the cooker, adding water until just covered, and cook for about 3 whistles. After this, carefully remove the potato, peel off the skin while it is still warm, and cube it into bite-sized pieces.
In a mixing bowl, combine the cooked chickpeas with the chopped onion, tomato, green chilli, and the cubed potato. Sprinkle in the black salt, black pepper powder, and half of the chaat masala. Drizzle the lemon juice over the mixture, then toss everything together gently until well combined, ensuring that the spices and flavors meld beautifully.
Finally, garnish your salad with the finely chopped coriander leaves for a fresh aroma and vibrant color. Serve the Spicy Chickpeas Aloo Salad Chaat immediately, allowing your guests to relish the crisp textures and tangy flavors.
Serving Suggestions
This refreshing salad can be enjoyed on its own or paired beautifully with other Indian delicacies. Consider serving it alongside an Indian Style Beetroot Soup for a colorful and hearty meal. Alternatively, you can enhance your dining experience with a slice of Masala Cheese Bread Loaf, infused with garam masala and herbs for an aromatic touch. For those cozy evenings, a cup of Masala Chai (Indian spiced tea) or a refreshing Carrot Amla Pomegranate Juice would complement the flavors splendidly, making it a complete culinary delight.
Indulge in the harmony of tastes and textures with this Spicy Chickpeas Aloo Salad Chaat, a dish that brings the essence of Indian street food to your table, perfect for any occasion or simply to satisfy your snack cravings. Enjoy!
