How to make aloo channa chaat – Indian vegetarian recipe
|Homemade aloo chaat – easier to make than you’d think|
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
and spicy sauce and seasoned chickpeas.
potato and chickpeas.
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
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.
but still firm
flakes within the mix, rather than the peanuts or peas)
For the tamarind
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.
|The key ingredient, lots and lots of yoghurt!|
potato, then add the seasoned chickpeas and potato to the bowl. Pour over half the tamarind sauce and mint
the whole lot, and don’t be intimidated if it looks too yoghurt-y! The yoghurt.
Bombay mix, tamarind and mint sauce.
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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.