Ingredients for Aloo Channa Chaat Tangy Potato Chickpea Snack
- 1 (15-ounce) can garbanzo beans
- 1 pound potatoes
- 1/2 cup shallots, finely chopped
- 2 tablespoons tamarind paste
- 4 tablespoons water
- 1 teaspoon mild chili powder
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/2 cup fresh cilantro leaves
- 1 medium onion, finely chopped
- sliced green chili (optional, for garnish)
- tomato wedge (optional, for garnish)
- lime wedge (optional, for garnish)
- sprig of mint (optional, for garnish)
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How to Make Aloo Channa Chaat Tangy Potato Chickpea Snack
- Rinse 1 (15-ounce) can of garbanzo beans and drain thoroughly.
- Dice 1 pound of potatoes into ½-inch cubes. Boil in a pot of salted water until tender (about 15-20 minutes). Drain and set aside to cool.
- In a small bowl, whisk together 2 tablespoons of tamarind paste with 4 tablespoons of water until smooth.
- Stir in 1 teaspoon chili powder (adjust to taste), 1 tablespoon sugar, and ½ teaspoon salt.
- Finely chop 1 medium onion (or ½ cup shallots) and ½ cup fresh cilantro.
- In a large bowl, combine the cooked potatoes, chickpeas, tamarind mixture, chopped onions (or shallots), and cilantro.
- Gently mix everything together. Adjust salt and chili powder to your preferred taste.
- Garnish with a sliced green chili, tomato wedge, lime wedge, and/or a sprig of mint (optional).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
18g
Fat
2g
Carbs
17g
