Aloo Chana Chaat is a classic Indian street food recipe that’s quick, easy, and perfect as a healthy snack or light meal. This protein-packed chickpea and potato salad is bursting with tangy, sweet, and spicy flavors, and features eye-catching, vibrant colors!
Looking for another protein-packed chickpea recipe? Try these roasted black chickpea balls loaded with nuts and perfect for snacking on the go!
😋The name says it all
“Chaat” literally means “to lick” in Hindi, because these tangy, spicy, and sweet flavors are so good, you’ll want to lick your fingers clean!
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Aloo chana chaat
Chana chaat is a popular Indian/Pakistani street food known for its flavour and attractive texture. It is a savoury, tangy, mildly sweet, flavorful dish prepared with boiled potatoes (aloo), chickpeas (chana), and various spices and chutneys. Loved by all ages!
Street food lovers, beware! Missing out on Schezwan Maggi, chicken chowmein masala, and chai masala flavored tea means missing one of life’s most lip-smacking experiences!
Why you’ll 💖papri chana chaat
- Healthy & nutritious – Boiled chickpeas and potatoes make it a protein-rich, fiber-filled snack.
- Quick & easy – Ready in just 5–10 minutes if your ingredients are prepped.
- Customizable flavors – Add tamarind chutney, green chutney, or extra spices to suit your taste.
- Make-ahead option – Prepare the base in advance and assemble before serving.
- Perfect for parties – A colorful, vibrant appetizer that looks as good as it tastes.
- Kid-friendly & family-approved – Fun to assemble and enjoy together.
Ingredients
To make this Indian chickpea salad, you need these:
Aloo (potatoes) - Boiled, peeled, and diced into bite-sized pieces. Choose potatoes with a high starch content, like russet potatoes.
Chana (chickpeas) - The white chickpeas are soaked overnight and then boiled to perfection, making them perfect for this flavorful chaat. You can use canned. You can also use canned chickpeas; just be sure to drain and rinse them well before adding to the chaat.
Dahi (Yogurt) - Use either full-fat whole milk or skimmed milk yogurt.
- The purpose is to make this chole channa chaat a little flowy to coat all the ingredients well in the spices.
Chaat papdi /Dahi papdi - Papdis are deep-fried all-purpose flour crackers.
Sev - These are crispy fried gram flour snacks.
- It adds crunch as well as texture to the chaat. A must-required ingredient for the street-like chaat recipe. Add them in the end, just before serving.
Cilantro and mint leaves for a refreshing flavour.
- If fresh mint is unavailable, you can also use homemade dried mint. It’s super easy to make and stores well for quick use.
See the recipe card for quantities.
Note: All these ingredients are available in most Indian grocery stores or the Asian aisle of any supermarket if you reside outside India. Use any brand of chaat masala powder.
How to make aloo chana chaat?
Prepare a base
Boil potatoes and white chickpeas separately. Let them cool before making this aloo and chana chaat. Next, prepare a seasoned base of boiled potatoes and chickpeas with chillies, cilantro, mint, salt, black salt, cumin powder, and lemon juice in a bowl. Toss well to combine (image below).
How to serve aloo chana chaat?
Spread this aloo and chana seasoned mixture on a serving plate or platter. Add crushed papdi and drizzle yogurt over it. Top up with onions, cilantro leaves, and tamarind chutney. Garnish with fresh pomegranate seeds and sev. Serve this yummy, dahi aloo chana chaat as soon as you prepare it.
Variations
- Experiment with other chutney flavours like green mint chutney, olive-avocado chutney, and spicy Szechuan.
- Instead of plain yogurt, try using all-purpose yogurt, boondi raita, and herb-infused Haydari meze for a rich, creamy, dreamy experience.
- If you don’t have papdi or sev, crushed chips or tortillas work fine.
Storage
Store the chaat base (chickpeas + potatoes + spices) in the refrigerator for up to 2 days.
Add papdi, sev, and garnishes just before serving to maintain crunch.
FAQ
There is no fixed rule for the proportions of aloo (potato) and chana (chickpea) in the chaat recipe. Either add them in equal proportions or based on your preferences. Usually, I prefer chickpeas more than potatoes in quantity because of their health benefits.
This chana chaat, prepared with potato and chickpeas, contains only 169 kcal per serving. It is the perfect healthy snack choice, so you can have it guilt-free without compromising taste and flavour. taste and flavour.
This aloo chana chaat is always served as a cold appetiser. It tastes delicious because of the crunch and crispiness of the snacky items served on top of the chaat, which is impossible if served hot.
Tips
- There is no particular order for the ingredients to add. Be creative and use your imagination to make this aloo chana chaat.
- Avoid potatoes from being mushy while cooking, as you need to dice them for the chana chaat.
- Top with green cilantro chutney for a burst of refreshing flavor.
- Use store-bought chickpeas for a quick version.
- Add the sev at the end to keep it crisp and avoid sogginess.
More Indian Flavours
Looking for other recipes like this? Try these:
This tangy, spicy, and sweet chickpea and potato salad is perfect as a healthy snack, light meal, or party appetizer. Love Indian street food? This high-protein snack recipe will instantly become your favorite in no time! Love this recipe? Don’t forget to drop a comment, snap a pic for Instagram, or pin it on Pinterest for later!
🧾Recipe
Aloo Chana Chaat
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Ingredients
Aloo chana Chaat base
- 11/2 cups Chana (chickpeas)- 300 g
- 1 Aloo (potato)-180g
- 2 Green chilles
- Few Cilantro
- Few Mint leaves
- 1 tablespoon Lemon juice
- ½ teaspoon Salt
- ½ teaspoon Black salt
- 1 teaspoon Cumin powder
- 1 teaspoon Chaat masala
Toppings per serving
- 3-4 Papdi
- 2 tablespoon Yogurt
- Onion
- 1 tablespoon Tamarind chutney/sauce
- Few Sev
- Few Pomegranate seeds
Instructions
Chaat Base
- Boil the chickpeas and potatoes. Drain them. Let them cool down.
- Peel the potato and cut it into bite-sized pieces.
- Combine chickpeas, potato, and all other base ingredients. Mix well
Chaat serving
- Spread the chaat base on a plate.
- Drizzle yogurt. Add chaat papdi, onions, tamarind chutney, cilantro, sev, and pomegranate seeds.
- Serve this aloo chana chaat immediately!
Video
Notes
- There’s no fixed order for adding the ingredients - feel free to get creative and make this aloo chana chaat your own!
- Be careful not to overcook the potatoes; they should stay firm enough to dice easily for the chaat.
- Drizzle some green cilantro chutney on top for a burst of fresh, zesty flavor.
- Sprinkle the sev just before serving to keep it crisp and crunchy!
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Nutrition
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