Aloo Chana Chaat

Nutrition values are AI-estimated based on ingredients.

• 15.5 oz can cooked chickpeas
• 1 large boiled and peeled potato
• 3 tbsp whole cumin seeds
• 5 tbsp coriander seeds
• 4 tbsp whole cumin seeds
• 1 tsp ajwain (carom seeds)
• 1 tsp black peppercorns
• 1 tbsp salt
• 2 tbsp amchoor powder (dry mango powder)
• 1 tbsp black rock salt (kala namak)
• 1 tbsp Kashmiri chili powder
• 1 tsp citric acid
• 1/2 cup plain unflavored yogurt
• 1 tsp sugar (optional)
• 1 tsp lemon juice
• 2 tbsp green chutney
• 1 tbsp tamarind date chutney
• Chopped cucumber
• Chopped tomato
• Finely chopped red onion
• Chopped cilantro
• Bhujia/sev

1. 1Dry roast 3 tbsp cumin seeds, cool, and grind into a coarse powder.
2. 2Dry roast coriander seeds, 4 tbsp cumin seeds, ajwain, and black peppercorns with 1 tbsp salt until aromatic and lightly browned; cool completely.
3. 3Add amchoor powder, black rock salt, Kashmiri chili powder, and citric acid to the roasted spices, then grind the mixture into a fine chaat masala powder.
4. 4Prepare sweet yogurt by mixing plain yogurt with sugar.
5. 5Dice the boiled potato and season with a pinch of salt and ghee/oil.
6. 6Assemble the chaat in a serving bowl: layer drained chickpeas, seasoned potatoes, and sweet yogurt.
7. 7Top with green chutney, tamarind date chutney, chopped cucumber, tomato, and red onion.
8. 8Generously sprinkle with the homemade roasted cumin powder and chaat masala.
9. 9Garnish with chopped cilantro, bhujia/sev, and optional pomegranate seeds or chopped green chili.

These instructions are our analysis of the original video. Watch on YouTube →