Alu Kabli Chaat Kolkata Style is a healthy and savoury tea time snack. A popular Bengali street food recipe, spicy aloo chana chaat made with cubed potatoes, boiled chickpeas, black salt, chopped onions, hot chilli rings, tangy tamarind sauce, a handful of coriander leaves and a dash of lime, is an explosion of flavours.
Alu Kabli Chaat is an incredibly chatpata dish best served in sal leaf bowls and a wooden ice cream spoon to recreate the street food feel. Homemade Bengali Aloo chat is a tasty and easy way to replicate the flavours of this popular street food.
Aloo Chaat is a savory snack sold in food carts by street vendors in India and it’s noisily relished by young and old alike.
Kolkata Alu Kabli Recipe Step By Step:
Alu Kabli is an easy, filling and delicious dish. So go ahead and excite your taste buds with this Bengali Aloo Kabli recipe.
How to make Bengali Alu Kabli Chaat:
To make potato chana chaat masala, soak the chickpeas overnight, or for a minimum of 8 hours. Boil the chickpeas, drain and keep aside.
Boil potatoes, peel and dice them.
Chop onions, chillies and coriander leaves.
In a mixing bowl, toss the cubed potatoes, onions, green chillies and boiled chickpeas.
Add black salt, chilli powder and roasted cumin powder. Mix spicy aloo chaat well.
Sprinkle lemon juice and combine the potato chickpea chaat well.
Serve Alu Kabli Chaat Kolkata style topped with coriander leaves and a drizzling of sweet tamarind sauce.
Aloo Kabli Bengali Recipe details below:
- Potatoes – 2 cups, boiled and chopped
- Black Chickpeas (Kala Chana) – ½ cup, boiled
- Onions – 2 large, chopped
- Green chillies – 2, slit
- Coriander leaves – 1 ½ tbsp., chopped
- Cumin powder – 1 tsp
- Sweet tamarind sauce – 1 tbsp
- Red chilli powder – ¼ tsp
- Black salt – ½ tsp
- Lemon juice – 2 tsp
- For this easy chaat recipe, soak Kala Chana (black chickpeas) overnight. Pressure cook till soft, drain and keep aside.
- Boil potatoes; peel and cut them into cubes.
- Finely chop onions, green chillies and coriander leaves.
- In a mixing bowl toss in the cubed potatoes, chopped onion, green chillies, coriander leaves and boiled chickpeas.
- Sprinkle black salt, red chilli powder and roasted cumin powder.
- Drizzle lemon juice and toss well.
- Serve Alu Kabli Chaat Kolkata style in sal leaf bowls with a sprinkling of coriander leaves and tamarind sauce.