A salad for Aloo Chana Chaat lovers! And believe me, healthy too. The only fried thing is the sev, which you can skip as it is used just to add a crunch to the dish. The saunth(dried ginger) and dates chutney gives a special taste which is typical to the North Indian chaats. Add yogurt and lo, you get the flavour of Dahi Aloo Chana chaat. Go for your choice and enjoy the chaat flavour in a salad.
Details
2 servings
25 minutes
10 minutes
170.7/portion
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Ingredients
Tomato 60 gms
Onions 80 gms
Boiled Kabuli Chana 120 gms
Boiled Potato 120 gms
Green Chillies 10 gms
Coriander Leaves 10 gms
Pomegranate Seeds 20 gms
Saunth and Dates Chutney 20 ml (See Condiments and Dips section)
Sev 40 gms
Roasted Cumin powder 10 gms
Red Chilli powder 5 gms
Chaat masala 10 gms
Lemon juice 10 ml
Salt to taste
Black Pepper crushed to taste
Mint Chutney 5 ml (Optional) (See Condiments and Dips section)
Directions
- Chop onion, tomato and green chillies into fine dices and roughly chop coriander leaves.
- Once the potatoes cool down, peel and cut them into medium dices (similar to kabuli chana size) and transfer into a mixing bowl. Add the boiled and cooled down kabuli chana also into the bowl.
- Add the chopped vegetables, pomegranate seeds, saunth chutney, cumin powder, red chilli powder and chaat masala. Squeeze lemon juice over the top . Season with salt and black pepper powder.
- Mix well ensuring the potatoes doesn’t get mashed and all the ingredients are well coated.
- To serve, gently put the salad in the serving bowl and top it with sev and some pomegranate seeds. Sprinkle the chopped coriander leaves on top.
Chef’s Twist :-
Make it more healthy by adding sprouts or substitute the potatoes with sweet potatoes.