Aloo - Channa Chat

A low calorie and oil-free snack made effortlessly. Pre-cooked boiled potatoes and dry black chick pea are tossed in a spicy tangy sauce. I prefer to make the sauce fresh because all the flavors are imparted in this chutney. The savory sauce is made up of tamarind pulp, sugar, red chili powder, chat masala, coriander powder and cumin powder. 

This recipe can be either served as a salad or as a evening snack. It tastes best when served cold.  

Ingredients

1 Potato

1 cup Dry Black Chickpea

1 Lemon

Few sprigs of Cilantro

For the sauce

1/4 cup Freshly squeezed tamarind pulp

1/2 tsp Raw sugar (or any sweetener)

1/4 tsp Coriander powder

1/4 tsp cumin powder

1/4 tsp Red chili powder

1/4 tsp Chat masala

Salt

Method

• Cook potato in a pot of boiling water until fork tender. Peel of the skin and cut into small cubes
• Soak dry black chickpea in water for 3-5 hours. Then wash chickpea in running cold water. Cook in a pressure cooker for 10 -15 minutes with 3 cups of water. Drain excess water. (you can retain this water which can be used as a base to prepare soups and curries)
• In a pan, mix all the ingredients  and bring it to boil
• In a bowl, mix potatoes, boiled chickpeas and sauce. Season it with salt, then add lemon juice and garnish with coriander
• Serve wither warm or chilled

Additional notes~

Further in this recipe, you can embellish with chopped red onions and pomogranate