Aloo Channa Chaat (Tangy Potato Chickpea Snack) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a delightfully sweet and tangy snack or side dish made with chickpeas and potatoes. Tamarind paste is readily available in Indian grocery stores. Update based on a review - Shallots can be substituted with mild onions and is meant to be raw. This imparts a special crunchy flavor that is excellent in all Indian chaat and some Indian salads. Also remember that tamarind is a distinctive taste and if you're new to it, start with less and go by taste. Experiment and enjoy! Ingredients:
1 1/2 cups garbanzo beans (canned is fine) |
2 medium potatoes, peeled and diced |
3 shallots, chopped finely |
1 tablespoon tamarind paste |
6 tablespoons water |
1/2 teaspoon mild chili powder |
1 1/2 teaspoons brown sugar |
1 pinch salt |
2 tablespoons fresh cilantro leaves, finely chopped |
Directions:
1. Rinse and drain the garbanzo beans; place in a bowl.
2. Boil water in a pan, add the diced potatoes and cook until they are soft and tender.
3. Remove potatoes, drain and set aside to cool.
4. In a small mixing bowl, mix the tamarind paste and water.
5. Add the chili powder, sugar and salt; mix well.
6. Pour the tamarind mixture on the garbanzo beans and add the potatoes, chopped onions and the cilantro.
7. Mix well and adjust salt to taste.
8. Garnish ideas: a slit green chili or a slice a tomato or a slice of lime with a sprig of mint leaves.
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