How to make aloo channa chaat – Indian vegetarian recipe

Homemade aloo chaat
Homemade aloo chaat – easier to make than you’d think
I am absolutely obsessed with Indian vegetarian street
food.  Now by that, I don’t mean standard
veggie fayre you get at a non-veg Indian restaurant, I mean the real deal.  For those who don’t know, here are a few
Pani puri – hollow crisp balls which are filled with tangy
and spicy sauce and seasoned chickpeas.
Samosa chaat – a pastry samosa crushed onto a bed of spicy
potato and chickpeas.
And the mother of them all… aloo and channa (potato and
chickpea) chaat.  This beauty combines
spicy chickpeas and diced potatoes with the coolness of natural yoghurt, the
tanginess of tamarind and the texture of Bombay mix.  It is literally a flavour explosion in your
I‘ve tried this at several different restaurant, and I have
to say, it’s usually the pure vegetarian restaurants that come up trumps. But
the recipe is actually so simple that with the right ingredients, – some bought
from Asian grocery stores – you could bring this Indian street food delicacy
right to your own kitchen. 
So here’s my recipe for the best aloo channa chaat:  


For four people:       
1 tin of chickpeas
2 medium or one large potato, diced and boiled until cooked
but still firm  
1 small red onion, diced
250g natural yoghurt, beaten with a spoon
1-2 small green chillies, diced
1.5 tbsp chaat masala spice mix
1 tsp mint sauce (optional)   
Handful Bombay mix (you ideally want the long strands and
flakes within the mix, rather than the peanuts or peas)

For the tamarind

You can either cheat by buying a ready made tamarind sauce
from an Asian supermarket, or for extra zing, you can use tamarind, which is
usually bought in a block. For this, you need to simply tear off a piece of the
tamarind and immerse in boiled water. 
Leave to sit and then stir in tamarind so it breaks down and you’re left
with a thick, gloopy, dark sauce.  
aloo chaat - spicy potatoes and chickpeas with yoghurt and tamarind sauce
The key ingredient, lots and lots of yoghurt!


Line the bottom of a bowl with half of the Bombay mix.
Stir through some chaat masala into the chickpeas and
potato, then add the seasoned chickpeas and potato to the bowl.  Pour over half the tamarind sauce and mint
In my opinion, the best chaat is drowned in yoghurt, so pour
the whole lot, and don’t be intimidated if it looks too yoghurt-y!  The yoghurt.
Add the diced onions, green chillies and the remaining
Bombay mix, tamarind and mint sauce.    

About the Author


I’m not a makeup artist, chef, lifestyle guru or stylist. I’m just me. And like you, I’m trying to make the best of most things, only I’m sharing my warts-and-all thoughts along the way.

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