Aloo Channa Chaat Masala


Chaat Masala is a traditional street snack in India and Pakistan, and it’s ridiculously good! A big bowl of veggies, fruit, and chickpeas is mixed with crispy roasted potatoes. Flavors of gentle spice, cilantro, tamarind, black salt, and dried mango create an addictive deliciousness that you will instantly love. This incredibly nutritious bowl of goodness (just look at those nutrition stats!) is the perfect meal for a hot day—low in fat, so good for you, and packed with incredible flavor. Enjoy!

Serves: Two

Cook and Prep time:  about 30 minutes

Nutrition Info: Calories: 604 / Fat: 8g / Carbohydrates: 69g / Fiber: 30g / Protein: 15g / Vitamin A: 57% / Calcium: 15% / Vitamin C: 95% / Iron 25%

INGREDIENTS:


For Chaat:
8 oz. tiny red potatoes
1 TB grapeseed oil
1 can chickpeas, rinsed and drained
Zest and juice of 1 lemon
¼ cup chopped cilantro, divided
8 oz. cherry tomatoes, halved
1 ataulfo mango, peeled and chopped
1 small red onion, thinly sliced
2 Persian cucumbers, chopped
1 red chile, thinly sliced
2 TB chaat masala seasoning, or to taste
Large pinch chile powder, to taste

For Chutney:
1 tsp coconut oil
1 tsp ground cumin
¼ cup tamarind paste
1 TB cane sugar
¼ tsp Himalayan black salt
¼ tsp chile powder
¼ tsp garam masala

EQUPMENT:


  • Rimmed baking sheet
  • Small sauce pan
  • Small bowls

WHAT YOU NEED:


Kosher or sea salt, black pepper

HELPFUL HINT:


**When you’re working with unfamiliar spices, start with a little and taste as you go.

INSTRUCTIONS:


1. Heat oven to 400°F. Wash all produce.

2. Cut potatoes into small wedges and toss with 1 tablespoon grapeseed oil. Spread in an even layer on a rimmed baking sheet and season with salt and pepper. Roast, turning once or twice, until browned and crispy, about 15 minutes.While the potatoes are roasting, make the tamarind chutney: In a small sauce pan, heat coconut oil. Add cumin and stir to toast for about 30 seconds. Stir in tamarind paste, sugar, black salt, and chile powder. Stir over high heat until bubbling, then reduce heat and simmer for a minute or so to allow the flavors to blend. Thin with a tablespoon or so of hot water, then remove from heat and stir in garam masala. Place chickpeas in a small bowl and stir in most of tamarind chutney, reserving 1 tablespoon for garnish.

3. When potatoes are ready, toss them with lemon zest and 1 tablespoon cilantro. Season the tomatoes and cucumber with salt and pepper to taste.

4. Assemble your chaat: Divide chickpeas, potatoes, tomatoes, mango, red onion, and cucumber equally among two bowls. Top with remaining cilantro and sliced chiles. Drizzle on reserved tamarind chutney. Garnish with a generous amount of chaat masala seasoning**, more chile powder, and a squeeze of

EXTRA CREDIT:


Advance prep—Make the entire dish a day in advance and serve cold.

*Knife skills— To prep your mango, peel it using a sharp vegetable peeler. Using a sharp paring knife, insert the knife into the top of the mango until you feel the pit. Carefully cut the mango flesh away from the pit in long strips, then chop. Discard pit.

Fun fact—Himalayan black salt, or kala namak, has a sulfurous flavor and fragrance. It’s often used in vegan cooking to mimic the flavor of eggs. Try it in your next tofu scramble or chickpea flour quiche, but remember, a little goes a long way!

1 Comment
  1. Agatha 12 months ago

    Grazi for maikng it nice and EZ.

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