Aloo Chana Chaat

Prep Time: 10min
Cook Time: 25min
Total Time: 35min
Yield: 1-2 Servings

Ingredients

3/4 Cup Boiled Chickpeas
1 Medium Sized Potato, boiled, peeled & mashed
1 Medium Sized Onion, finely chopped
1 Small Sized Tomato, chopped
1/2 Tspn + 1/4 Tspn Red Chilli Powder
1/8 Tspn Turmeric Powder
1/4 Tspn Gingergarlic Paste
1/2 Tspn + 1/4 Tspn Chaat Masala Powder
Salt to Taste
1/4 Cup Pani Puri Water
1 Tblspn Cilantro(Kothmir) Leaves
1 Tblspn Green & Tamarind Chutney (optional)
2 Tblspn Oil


Directions

• For boiled chickpeas; soak 1/2 cup chickpeas in water overnight & drain. Add salt, soaked chickpeas, water as needed (chickpeas must be completely immersed in water) in a pressure cooker & close the lid. Pressure cook for 4-5 whistles on a medium flame. Turn off the flame & let the pressure release naturally. Open the lid & drain water completely. Keep aside.
• In a mixing bowl add mashed potato, 1/4 teaspoon red chilli powder, salt, 1/4 teaspoon chaat masala & mix everything well. Make patties out of potato mixture & keep aside.
• Heat a tablespoon of oil in a pan on medium flame; add potato patties & shallow fry them until golden brown, turning once halfway as shown in the picture below. Turn off the flame & keep aside.

• Heat remaining oil in the same pan on a medium flame, add 3/4th of chopped onion & fry until they turn translucent. 
• Add gingergarlic paste & saute for a minute. Now add red chilli powder, turmeric powder, salt, chaat masala powder & saute for another minute. Now add chopped tomato & cook for another 2-3 minutes or until tomatoes turn soft & mushy.
• Add 3/4 cup of boiled chickpeas & mash few chickpeas with a wooden spatula as shown in the picture below.

• Now add pani puri water & cook for 2-4 minutes as shown in the picture below. Turn off the flame & transfer to a bowl. Add the potato patties, green chutney, tamarind chutney & sprinkle with cilantro leaves, remaining 1/4th chopped onions.

• Serve aloo chana chaat immediately.

Note: 

• For samosa chaat replace aloo patties with a samosa.
• You can prepare boiled chickpeas in advance. Store remaing boiled chickpeas in an airtight container & stays fresh for 2 days when refrigerated.