A beloved part of Indian cuisines, no matter the region is street food or generically called "chaat". A popular chaat that so many of us love is this aloo chana chaat that is delicious, hearty and just so good. Full of potatoes, chickpeas, spices and amazing chutneys, enjoy this as an appetizer, snack or even a meal!
Potatoes and chickpeas are such versatile ingredients that there is no shortage of amazing recipes where these are the stars! For example, try this delicious vegan potatoes u gratin as a side, Indian style stuffed pepper , quesadilla with spicy potato filling, the most delicious channa saag or this tofu katsu curry for dinner.

Chaat - The legendary street food of India
I have spoken about chaat but if you are a new reader and/or new to Indian cuisines, I wanted to give you a little introduction. "Chaat" which basically translates to licking in some languages like Hindi.Thats because the food is meant to be so delicious that you are usually licking the plate clean and can never get enough.
It is used to describe a variety of street food. Although the dishes themselves vary from region to region, there are some which are popular all over the country and beyond. Examples include Bhelpuri, Pan Puri, Samosa chaat etc. Aloo chana translates to potatoes and chickpeas. So this dish is basically a chaat where these two ingredients are the major stars.
Some of my happiest memories from childhood was waiting for my dad to take me to the local chaat cart on Sunday evenings and stuffing myself with masala puri which is a local dish from my home town of Bengaluru. I hope you are able to enjoy this finger licking good dish just as much as I do!
Ingredients needed for the aloo chana chaat
Potatoes - I would recommend using waxier potatoes since they hold shape after cooking. This is what we want for this recipe. I prefer using Yukon gold since they work for a variety of recipes. If using large potatoes, 4-5 should else use 8-10 if they are smaller in size.
Cooked Chana(Chickpeas) - Cook the chickpeas from scratch if possible. They will turn out be much better tasting, plumper and cheaper. However, canned chickpeas will also work. Just rinse them and remove any skin if it has come loose before using.
Onions - I prefer using red onions but yellow onions will work as well. Use either finely chopped or thinly sliced.
Spices - We will need cumin powder, coriander powder, chili powder.We will also need chaat masala(spice blend used to add a pop of flavor to chaats as the name suggests). In addition, we also use aamchoor (dried mango powder) to add some extra tang and a hint of earthiness.
Chutneys - We will need green and tamarind(Sweet) chutneys. You can also add red chutney but it is optional.The recipes for the chutneys are below in the "Notes" section at the bottom of the recipe card.
Cilantro - We will need some fresh chopped cilantro to top the aloo chana chaat.
Tips for making a great aloo chana chaat
Crisp up those potatoes - We will cook the potatoes by boiling them first but we also want the potatoes to be crispy on the outside. I like mashing the potatoes in to big chunks once they are cool and roasting on a non-stick pan with some oil.
The non-stick pan will ensure the potatoes don't stick and the heat alongside the oil help crispy up the outsides. You can try making these in the oven at 375 to 400 deg F for 25-30 minutes until you are happy with the texture. Just keep an eye to make sure the potatoes dont burn!
Don't skimp on or skip the spices - Along with the texture from the potatoes and chickpeas, the intense flavors come from the spices. I would recommend freshly ground if that is an option. You can also go low on the chili powder if you want to keep it less hot. However, the other spices are paramount. We also want to give the spices enough time to cook on the stove top. This will help the flavors comes together and meld with the potatoes
Make it your own - I am providing a basic version of aloo chana chaat here. However, chaat can be made in so many ways by adding different toppings for texture, crunch, color etc. I love adding papdi(fried flour wafers) for added crunch and flavor. Try adding sev(fried chickpea noodles), chopped raw onions, tomatoes or cucumbers, top with peanuts, pomegranate arils, add yoghurt some tang and creaminess.
Pro Tip
Make it a meal - Don't just enjoy this as chaat but use in a variety of ways including as a filling for a roll, wrap, sandwich, quesadilla. This would also make a great samosa filling. Add a little more chutney and some water while cooking enough to make a light gravy and use as a side to serve with roti/chapatis(flatbreads).
Storage, Reheating and Meal Prep
You can store the chaat in the refrigerator, chilled for 2-3 days. Keep it covered in an airtight or closed container.Reheat in the microwave or in a pan over the stove top. If using a steel pan, add a little bit of oil to the pan before adding the cold food to prevent it from sticking.
The aloo chana chaat also keeps very well in the freezer. Use a freezer safe container and freeze up to 2-3 months. When you want to use it, let it thaw overnight in the refrigerator and reheat the next day. You can reheat in the oven at 375 deg F for 30 - 40 minutes until thoroughly warm. Add a couple of spoons of water if the chaat seems dry.
Meal Prep - You can prep the basic version and refrigerate for up to 2 days or freeze up to 3 months if needed. Just make sure you don't add anything crunchy or the toppings until you are ready to serve.
You can also prep the individual items like boiled potatoes, chickpeas and the chutneys a day or two before. On the day you want to serve, prepare as per recipe. Add toppings just before serving.
I hope you give this aloo chana chaat a try and if you do please let me know how it went in the comments below. You can leave any questions or feedback and we will get back asap. Follow along on social media at Pinterest, Facebook, Instagram or Bluesky.
Recipe
Aloo Chana Chaat
Equipment
- 1 Pressure Cooker or a Large Stock Pot
- 1 12" Non-Stick Pan
Ingredients
- 4-5 large Potatoes preferably Yukon Gold
- 2 cup Chana(cooked chickpeas)
- 1 medium Red/Yellow Onion finely chopped or sliced
- 2 tablespoon Avocado or Sunflower seed oil
- 2 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Chili Powder
- ½ teaspoon Aamchoor(Dried Mango Powder)
- 1 ½ teaspoon Chaat Masala
- ½ cup Green Chutney check recipe card notes for recipe
- ⅓ cup Sweet(Tamarind) Chutney check recipe card notes for recipe
Toppings
- 1 cup Papdis
- ⅓ cup Sev
- ¼ cup Chopped Cilantro(Coriander leaves)
- 2-3 tablespoon Chopped red onions
- ½ cup Yoghurt
Instructions
- Bring a pot of water to boil and slowly add the potatoes. Let the potatoes boil for 12-15 minutes or until completely cooked. Check by passing a knife through to see if it goes through completely. Remove from the water and add to a bowl of cold water. Once cool, mash the potatoes roughly and keep aside.
- Heat a non-stick pan and add the 1 tablespoon of oil. Once hot, add the onions and saute. Let it cook for 5 minutes. Add the remaining oil and add the potatoes. Saute well and let it roast in the pan for 5-7 minutes medium low heat. Mix every 2-3 minutes to ensure nothing burns.
- Continue to roast for a few more minutes until the potatoes get a crispier skin. Now add the cooked chickpeas. Add salt, coriander, cumin powder, aamchoor and chilli powder. Mix well. Add a few spoons of spoons of water if it looks very dry while mixing. Cook for 5 minutes.
- Now add the green and sweet chutneys. Mix well and cook for 2-3 minutes. Top with chaat masala and mix. Turn off the stove and add chopped cilantro(coriander leaves).
Notes
- Pressure Cooker/ Instant Pot Method for cooking Potatoes
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