Aloo - Chana Chaat

 

The next one in the 'Chaat' series is going to be this lip-smacking aloo chana chaat that can be a wholesome meal on it's own. This can be turned into an oil-free dish if you skip the garnishing of sev and puri / papdi. Some planning is ready if you are planning to make this dish from scratch since this chaat's star ingredient is cooked garbanzo beans. In case if you have some cooked beans handy or a can of garbanzo beans lying in your pantry then it can be prepared quickly. The below recipe can just be used as a reference point. One can omit or add ingredients as per their choice. And of course the seasonings and chutneys that go into the dish depends upon one's taste buds and so use them accordingly. 

Ingredients:
1.5 to 2 cups cooked garbanzo beans / Kabuli chana
1 potato / aloo
1 tomato (optional)
1 onion (preferably red onion.)
Salt to taste
1/4 tsp chaat masala
Black salt to taste (optional)
1 tsp lemon juice
Green chutney to taste
Sweet chutney to taste
4 to 6 crushed papdi / poories
2 to 3 tbsp. minced cilantro to garnish
Fine sev to garnish

Preparation:
1. Soak chana / garbanzo beans overnight and boil until tender. Drain and keep it aside. (Indians usually cook the beans in a pressure cooker to quicken the process.) Drain and rinse the beans thoroughly if using canned beans.
2. I peel the potato, cut into small cubes and cook it in the microwave adding a little water. It takes around 5 - 7 minutes to cook potato in the microwave depending upon it's strength. One can cook the potato in a pressure cooker or in a sauce pan on stove top too. Just cook until fork tender.
3. Finely chop onion. Usually red onion is used for chaats as that is the commonly available onion variety in India. However white onion can be used if you don't have red ones handy.  
4. Finely chop tomato and keep it aside. Mince cilantro finely.
5. If you are preparing chutneys, papdi/pooris and sev at home then keep them ready before assembling the chaat. Store-bought sev, papdi / pooris and chutneys can be lifesavers during time crunches. I used the store bought sev, sweet chutney and ready to fry pooris for this recipe. I haven't posted the green chutney recipe yet. I grind cilantro leaves, mint leaves, green chillies, salt and lemon juice.
 
Click the links below if you are looking for these recipes.
Date-Tamarind chutney 
Papdi 
Sev

Assembling the Chaat:
* Combine garbanzo beans, potato, onion, tomato, salt, chaat masala, black salt if using and lemon juice in a mixing bowl.
* Add green chutney and sweet chutney as per taste and mix gently.
* Divide the mixture in individual serving bowls.
* Garnish each bowl with crushed papdis / pooris, minced cilantro and sev. Add some more sweet chutney and green chutney if desired.
* This can be served as a starter at parties, an evening snack or as dinner.

This goes to BM #48, under "Chaats" theme. Check here to see what my fellow marathoners are cooking during Blogging Marath on #48.

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