Chickpea Aloo Chaat Bowl. Mint cilantro Potatoes, spiced chickpeas, tamarind date chutney bowl with onions, tomatoes and chaat masala. Papri Aloo Chana Chaat Bowl. Vegan gluten-free soy-free nut-free Recipe

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Total time: 45 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian

Ingredients

Mint cilantro chutney

  • 1/4 cup packed chopped mint
  • 1/4 cup packed cilantro
  • 1/2 hot green chili (or use cayenne to taste)
  • 1/4 tsp sugar
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1 to 2 tsp lemon juice
  • water as needed

Date Tamarind chutney

  • 7 to 8 soft medjool dates
  • 1 to 1.5 tsp tamarind paste
  • 1 tsp sugar
  • 1/3 tsp or more kala namak (Indian sulphur black salt or Chaat masala)
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  • 1 tsp lemon juice
  • 3 to 4 tbsp water

Bowl ingredients:

  • 15 oz can chickpeas or 1.5 cups cooked (or 1.5 cups sprouted brown chickpeas)
  • 2 potatoes (boiled and cubed into small cubes, or coarsely mashed)
  • Indian Papri/Mathri crackers (or other crackers or chips like sweet potato tortilla chips)
  • 1/2 cup finely chopped onions
  • 1 medium tomato (finely chopped)
  • 2 tsp or more chaat masala (or mix 3/4 tsp ground cumin, 1/3 tsp cayenne, 1/2 tsp kala namak, 1/4 tsp salt, 1 tsp amchoor (dry mango powder, optional))

Method

  1. Blend the mint chutney ingredients until coarsely blended. Taste and adjust salt and tang.
  2. Soak the dates in hot water for 15 minutes. Drain and blend with the rest of the ingredients. Use water as needed to make a smooth paste. Taste and adjust sweet and tang. (For a stronger flavor profile, bring the chutney to a boil, cool and use.) If you dont have tamarind paste, add more lemon/lime juice and kala namak for a sweet and sour chutney.
  3. Toss the chickpeas in 1/2 tsp chaat masala, 1/4 tsp ground cumin and 1/4 tsp cayenne.
  4. Reserve 1 tbsp of mint cilantro chutney for garnish and add the rest to the potatoes and mix. Add 1/2 tsp chaat masala or 1/4 tsp kala namak and mix in. Taste and adjust salt and heat if needed. If using mashed potatoes, mix in the chutney in the mashed potatoes.
  5. Add the chickpeas and potato to the bowl. Add chopped onions and tomatoes and crackers of choice and assemble as you like. Add chopped cucumber, apple or other veggies.
  6. Drizzle the date tamarind chutney liberally and the remaining mint cilantro chutney. Sprinkle chaat masala, and some lemon juice. Serve.
  7. Add sev if you like and arrange the mixture on the crackers to serve for a chaat style experience.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.