Chickpea Aloo Chaat Bowl. Mint cilantro Potatoes, spiced chickpeas, tamarind date chutney bowl with onions, tomatoes and chaat masala. Papri Aloo Chana Chaat Bowl. Vegan gluten-free soy-free nut-free Recipe
This bowl is deconstructed Papri Chaat. Papdi Chaat or Sev Poori dish contains crackers that are topped with mashed potatoes often flavored with chaat masala + mint, boiled or sprouted chickpeas/brown chickpeas, some chopped onion, tomato, tamarind chutney, mint cilantro chutney, and a sprinkle of Sev (crisp chickpea flour vermicelli noodles). This deconstructed bowl can be served as is like a bowl, or top each cracker with the bowl ingredients as you like.
Chaat is the general term used for a set of Indian snacks which are sometimes like a salad with many chutneys, or fried crackers or samosas etc. “Chaat” basically means “to lick.” So all the dishes that are called chaat (Samosa Chaat, Sev puri chaat etc), will want you to lick up the entire bowl. Most chaat dishes use Chaat masala spice blend, which is a salty-sour mix with ingredients like kala namak, amchoor /amchur , that gets your taste buds to start watering, and induces the sour craving. If you have some chaat masala, use it in this bowl, or lightly sprinkle over chopped fruits, apples, watermelon, cucumbers, carrots, or sprinkle on baked potato chips or fries. If you don’t have chaat masala, no fear, the recipe has a quick mix of spices to use for the bowl.
The bowl comes together quickly, if you already have tamarind date chutney or mint cilantro chutney to use. Toss the potatoes in the mint chutney, toss chickpeas in chaat masala. Assemble, drizzle load of tamarind chutney, chopped onion, tomato, other veggies like cucumber if you like and serve. Without the crackers, this recipe is oil-free.
To serve the Chaat way, arrange the crackers on a plate, top each cracker with the potatoes, chickpeas, onions, tomatoes, chutneys and sev.
You can also stuff the bowl ingredients into a wrap/burrito with the chutneys and some greens or lettuce.
More bowls from the blog
- Curried Kidney Bean Bowl with quinoa, zucchini, mango salsa
- Moroccan Chickpea Cauliflower Bowl with herb dressing
- Shawarma Chickpeas, Sweet Potato Buddha Bowl
- Masala Chickpea bowl with creamy chickpea dressing.
- Quinoa Cauliflower Bowl with almond Sriracha sauce
Chickpea Aloo Chaat Bowl with Date Tamarind Chutney
Mint cilantro chutney
- 1/4 cup (11.25 g) packed chopped mint
- 1/4 cup (4 g) packed cilantro
- 1/2 (0.5 ) hot green chili or use cayenne to taste
- 1/4 tsp (0.25 tsp) sugar
- 1/4 tsp (0.25 tsp) salt
- 1/4 tsp (0.25 tsp) garlic powder
- 1 to 2 tsp (NaN tsp) lemon juice
- water as needed
Date Tamarind chutney
- 7 to 8 soft medjool dates
- 1 to 1.5 tsp tamarind paste
- 1 tsp sugar
- 1/3 tsp (0.33 tsp) or more kala namak Indian sulphur black salt or Chaat masala
- 1/4 tsp (0.25 tsp) ground cumin
- 1/4 tsp (0.25 tsp) salt
- 1 tsp lemon juice
- 3 to 4 tbsp water
- 15 oz (425.24 g) can chickpeas or 1.5 cups cooked or 1.5 cups sprouted brown chickpeas
- 2 potatoes boiled and cubed into small cubes, or coarsely mashed
- Indian Papri/Mathri crackers or other crackers or chips like sweet potato tortilla chips
- 1/2 cup (80 g) finely chopped onions
- 1 medium tomato finely chopped
- 2 tsp or more chaat masala or mix 3/4 tsp ground cumin, 1/3 tsp cayenne, 1/2 tsp kala namak, 1/4 tsp salt, 1 tsp amchoor (dry mango powder, optional)
- Blend the mint chutney ingredients until coarsely blended. Taste and adjust salt and tang.
- Soak the dates in hot water for 15 minutes. Drain and blend with the rest of the ingredients. Use water as needed to make a smooth paste. Taste and adjust sweet and tang. (For a stronger flavor profile, bring the chutney to a boil, cool and use.) If you dont have tamarind paste, add more lemon/lime juice and kala namak for a sweet and sour chutney.
- Toss the chickpeas in 1/2 tsp chaat masala, 1/4 tsp ground cumin and 1/4 tsp cayenne.
- Reserve 1 tbsp of mint cilantro chutney for garnish and add the rest to the potatoes and mix. Add 1/2 tsp chaat masala or 1/4 tsp kala namak and mix in. Taste and adjust salt and heat if needed. If using mashed potatoes, mix in the chutney in the mashed potatoes.
- Add the chickpeas and potato to the bowl. Add chopped onions and tomatoes and crackers of choice and assemble as you like. Add chopped cucumber, apple or other veggies.
- Drizzle the date tamarind chutney liberally and the remaining mint cilantro chutney. Sprinkle chaat masala, and some lemon juice. Serve.
- Add sev if you like and arrange the mixture on the crackers to serve for a chaat style experience.