Aloo chana chaat or aloo chole chaat is a potato and chickpea based Indian dish. Aloo means potato and chana means chickpea. Kabuli chana or garbanzo beans are used.
Aloo chana chat is a popular Indian snack that can be likened to a potato chickpea salad. They are tossed in yogurt, chutneys, and a couple Indian spices. Finished off with cilantro and crunchy sev or crushed papdis.
Chaats are popular amongst Indian street foods. They are generally easy recipes such as Samosa Chaat. I even made an Indian fusion version – Tater Tot Chaat and Chaat Inspired Hummus.
Key to making chaats is Chaat Masala Powder, an easy to make at home Indian spice blend.There are many kinds of chaats which use it along with chutneys and a blend of other ingredients such as puffed rice, garbanzo beans, potatoes etc. (depending on the type of chaat).
The fun thing about chaats is that they are like a “choose your own adventure” dish. While there are base main ingredients in the different types of chaat, the amount of sweet, spicy, and tang can all be adjusted to your liking.
Why you will love this recipe
Party favorite | Easy to prep ahead of time and always loved by guests
Quick to prepare |Ready in just 10-15 minutes
Vegetarian, vegan, and gluten-free |Vegan option available
Below are key ingredient notes. Full ingredients and directions are in the printable recipe card at the end of the post.
Potato – Boil the potatoes beforehand. Peel, wash and cube them. I boiled in a microwave. You can also use a pressure cooker.
Chickpeas – I used canned white chickpeas. If you are using dry ones, don’t forget to boil them. The black chickpeas are known as kala chana and can also be used to prepare Kala Chana Chaat.
Onion – I used red onion. Any type can work.
Yogurt – I use full fat plain yogurt. Low fat yogurt can work too. Greek yogurt is too thick for this. If that is all you have on hand, I suggest adding a tablespoon of water at a time until you get a thinner consistency
If you want to skip yogurt and make it vegan, add a little lemon juice (1 tsp)
Chaat masala – Without chaat masala, there is no taste of real chaat! Chaat masala is easy to make at home.
Pomegranate seeds – I love making chaats especially when pomegranates are in season. It adds a great burst of flavor!
Indian spice powders – Red chili powder and roasted cumin powder.
Coriander leaves – Add a fresh coriander taste to the dish.
Nylon sev – Typically nylon sev, a fine small sev is used for chaats. It provides a great contrasting texture and crunch. If you do not have it on hand you can use a large sev or papdis. If they are too big, I suggest crushing them.
Chutneys – So, I always have these three chutneys on hand. If you do not, make them beforehand – even a few days in advance.
- They are pretty simple to make:
- Brown Chutney: Tamarind Sauce or Tamarind Date Chutney
- Green Chutney: Cilantro Chutney or Cilantro Mint Chutney
- Red Chutney: Garlic Chutney (optional, but tastes delish if you like some heat! You can use finely chopped green chilies for heat as well)
Tip: Mint leaves are a tasty addition when in season
A few items are on your prep list:
- Boil potatoes and cube them
- Drain and rinse canned chickpeas (or boil them if using dried)
- Finely chop onions
- Prepare pomegranate seeds, if you are using them
- Make sure you have chaat chutneys on hand (sweet tamarind chutney, savory cilantro chutney, and optionally spicy garlic chutney)
Place boiled potato cubes and canned or boiled chickpeas and ½ the onions in a bowl. Add 1 tsp of cilantro chutney and tamarind chutney and ½ tsp of garlic chutney. Then, add 1 tsp chaat masala, reserving ½ tsp. Add all the remaining spices. Add half the yogurt, pomegranate seeds, and chopped cilantro.
Mix all ingredients well in a large bowl. Do a quick taste test and adjust to your preferences.
Sprinkle remaining red onions on top.
Followed by remaining chutneys and yogurt. Then, sprinkle the remaining ½ tsp of chaat masala all over.
Top with a layer of the nylon sev, pomegranate seeds, and chopped cilantro. Delicious aloo chana chaat recipe is ready!
Aloo chana chaat is best served fresh. This is because it preserves the crunchy textures on top and ensures it does not get too soggy.
If you happen to have extra and want to store it, you can store it in an airtight container in the fridge. I suggest eating it as soon as possible.
Before eating the leftovers let it come to room temperature. Try topping it with additional nylon sev and some of the other fresh ingredients like some pomegranate and cilantro to add that fresh taste back in.
Served as a snack, brunch, lunch, or during tea time. Chaats are great to serve alongside a cup of warm, cozy Masala Chai.
It is great to serve at parties – all the components can be made beforehand and then mixed right at the time of serving.
15 Minute Aloo Chana Chaat
- 1 Mixing bowl
- 1 potato 190g, peeled, boiled, and cubed
- 1¼ cup chickpeas 1 can garbanzo beans (15.5 oz)
- 1 small red onion 85g, finely chopped
- ½ cup pomegranate seeds 80g
- 6-8 sprigs cilantro finely chopped
- ½ cup yogurt plain
- 1½ tsp chaat masala
- ½ tsp red chili powder
- ¼ tsp cumin powder
- ½ tsp salt
- 2 tbsp tamarind sauce
- 2 tbsp cilantro chutney
- 1 tsp garlic chutney Optional, if you'd like it less spicy skip it
- 3 tbsp nylon sev saved for topping
- Place boiled cubed potatoes and boiled (or canned) chickpeas and ½ the onions in a bowl. Add 1 tsp of cilantro chutney and tamarind chutney and ½ tsp of garlic chutney. Add 1 tsp chaat masala, reserving ½ tsp. Add all the remaining spices. Add half the yogurt, pomegranate seeds, and chopped cilantro.
- Mix all ingredients well in a bowl.
- Sprinkle remaining red onions on top.
- Followed by remaining chutneys and yogurt. Then, sprinkle remaining ½ tsp of chaat masala all over.
- Top with a layer of the nylon sev, pomegranate seeds, and chopped cilantro.