Aloo Chaat
Happy Diwali! Diwali is the festival of lights that symbolizes the victory of light over dark and good over evil. Diwali is also the last day of the lunar year. Houses glow with lights and candles. Fireworks go off and lanterns are lit at night. Families get together to feast on sweets and snacks! For Diwali this year, I am sharing this delicious Aloo Chaat recipe 🙂
Chaat is a tangy-salty snack/appetizer from India, usually at roadside food stalls. There are many different varieties of chaat including, aloo chaat, samosa chaat, bhel puri, and pani puri. Most of these dishes have a lot of common ingredients: chaat masala (a salty blend of different spices), potatoes, cilantro, sev (crunchy fried noodles), yogurt, and lots of different chutneys.
This aloo chaat recipe reminds me of eating all the different chaat items at the street food stalls in India. It is so simple to make: if all of your ingredients are prepped, it takes less than five minutes to mix everything together! However you must enjoy it immediately, or the sev will become soggy.
Aloo Chaat
Ingredients
- 1/2 lb red skin potatoes
- 1 15 oz can chickpeas drained
- 1/2 red onion diced
- 4 small tomatoes diced
- 2 tbsp chaat masala
- 4 tsp tamarind chutney
- 4 tsp cilantro chutney
- 1 cup plain lowfat yogurt
- 1 cup sev garnishing
- cilantro garnishing
- pomegranate seeds garnishing
Instructions
- Place potatoes in a large pot and add water to cover. Bring to a boil and cook until fork-tender, 12–15 minutes. Remove the potatoes from water and peel of skin. Dice the potatoes.
- In a large bowl mix the potatoes, chickpeas, onions, and tomatoes.
- Sprinkle chaat masala and stir mixture.
- Divide into 4 plates. Drizzle 1 tsp tamarind chutney ,1 tsp cilantro chutney, and 1/4 cup yogurt.
- Garnish with sev, cilantro, and pomegranate seeds.
- Enjoy!