New Potato & Chickpea Chaat (Aloo Chana Chaat)

Name: New Potato & Chickpea Chaat (Aloo Chana Chaat)
Cuisine: Indian
Ingredients: 1/2 cup dates or 8, pitted; 3 teaspoon tamarind paste; Salt; 2 tablespoon Greek yogurt; 1 pound 6 ounces new potatoes; 2 tablespoon unsalted butter; 1 teaspoon cumin seeds, roughly ground; 1/2 teaspoon ground black pepper; 1 teaspoon ground ginger; 1 serrano chile, finely chopped; One 14-ounce can chickpeas, drained and rinsed; 1 large shallot, finely diced; Juice of 1 lemon; Large handful of cilantro, chopped; Handful of thin sev (fried chickpea noodles)

Instructions

This is a very famous street-side snack that originates in Uttar Pradesh but is popular all over India, especially in the North. Here, a can of chickpeas is put to fabulous use with hot buttery potatoes, a flourish of shallots, and a smoldering slick of tamarind. Classically, it’s finished with a handful of crunchy savory chickpea noodles called "sev." Notes: Tamarind paste and sev are nearly always found in the Asian section of big supermarkets. If there’s no sev, a little Bombay mix works a treat. Because tamarind paste varies from brand to brand, add it gradually until it tastes just right to you. This recipe is from Fresh India, my new book coming out in Spring 2017. Hear Chef Maneet Chauhan on her love of chaats on this episode of our food-meets-music podcast Counterjam.

Updated at: Wed, 20 Aug 2025 23:06:41 GMT