Aloo Chana Papri Chaat
A delightful blend of potatoes and chickpeas mixed with yogurt and topped with tamarind chutney, green chutney and crispy papri.
Servings: 6
Calories: 393kcal
Ingredients
- 16 oz garbanzo beans 1 can
- 1 lb potatoes boiled
- 2 cups yogurt
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp chili flakes
- 1 tsp cumin seeds dry roasted
- 1 tsp chat masala
- 1 cup tamarind chutney
- 1/2 cup green chutney
- 1 small red onion
- 2 medium tomatoes
- a handful of cilantro
Ingredients for papri
- 10 spring roll sheets or samosa patti
- 1 cup oil to fry
Instructions
Make Papri
- cut spring roll sheets into 2-inch pieces and separate them.
- Heat oil to 350°F and fry the spring roll sheets for 1-2 minutes or until light golden brown. Take it out on a paper-lined plate and set it aside.
Boil potatoes and garbanzo beans
- Peel and cut potatoes into small cubes.
- Add enough water to a pot to cover the potatoes, add 1 tsp of salt, and boil uncovered for 7-8 minutes or until potatoes are just tender.
- open a can of chickpeas and add to the potatoes so chickpeas/garbanzo beans and potatoes can cook for 2 more minutes on high heat.
- After 2 minutes, drain the water and let potatoes and chickpeas cool down.
Cut vegetables
- Dice the onion and tomatoes. Chop cilantro.
Make yogurt
- In a bowl add yogurt, sugar, salt, red chili, cumin powder, and chat masala.
- Use a whisk to mix it. Add some water if it's too thick.
Mix chaat
- Mix the yogurt with potatoes and chickpeas; also add tomatoes, onion, and cilantro.
- Now add a generous layer of imli/tamarind sauce and green chutney.
- Sprinkle papri right before serving.
Video
Nutrition
Calories: 393kcal | Carbohydrates: 54g | Protein: 18g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 5mg | Sodium: 551mg | Potassium: 783mg | Fiber: 9g | Sugar: 10g | Vitamin A: 423IU | Vitamin C: 23mg | Calcium: 143mg | Iron: 4mg