aloo channa


3 cups boiled/cooked  kala channa/black chickpeas ( 1 used canned ones); 1 cup boiled / cooked  potato, diced into bite-sized pieces ; ½ inch ginger peeled and finely chopped or grated; 2 green chillies slit; 1 small marble sized tamarind pulp or ¼ tsp tamarind paste ; ½ tbsp fresh coriander ; ½ tbsp jiggery/brown sugar ; 2 tbsp fresh coriander leaves , finely chopped ; salt to taste .

Spices used:

1 tsp roasted dhania/ coriander powder; ¼ tsp roasted jeera/ cumin powder; ¼ tsp haldi/ turmeric powder; ¼ tsp chaat powder.

For tempering:

1 tsp mustard seeds; 1 tsp jeera/ cumin seeds; 1 diced red chilli  halved;  a spring of curry leaves; a pinch of hing/ asafetida; ½ tbsp oil.


Soak tamarind pulp in ¼ cup of warm water to extract its juice. Discard the pulp once the juice is extracted. Add roasted coriander powder, cumin powder, turmeric powder and chaat masala, if using to the tamarind extract and mix them well. Keep it aside until needed. Heat oil in a pan on medium flame and add mustard seeds to it. When it starts to pop and splutter, add cumin seeds, dry and chilli, hing and curry leaves.

Once the cumin seeds start to change color and sizzle in about 20 seconds, reduce the heat to low. Mix in slit green chillies , tamarind dressing  and mix them well. Let it cook on low flame for a minute.  Next add jiggery finely chopped ginger and salt to taste and let it cook for a minute or two until the jiggery dissolves. Add cooked black chickpeas and sauté them for about 4 to 5 minutes so that the spices coat them completely and the chickpeas are heated through.

Now add boiled and cubed potatoes and gently fold into the black chickpeas mixture, taking care not to break the potatoes pieces. Adjust the seasonings and let it cook for 4 minutes before switching of the gas. Serve warm topped with a sprinkling of chaat masala, finely chopped coriander leaves and a wedge of lime.

You can use this as a filling for wraps or pita bread with salad leaves and sour cream. Replace black chickpeas with garbanzo or kabuli chana for a different flavor. You can also garnish the bowl of chaat with a spoonful of finely chopped onion, tomato, cucumber and fried sev for taste and texture.


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