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 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.
So delicious for dinner on a warm night. It’s so refreshing but filling at the same time. Perfect!
Wow This is so amazing. The potatoes are refreshing and the bowl goes so well with the chutney. Used store bought so putting it together was a breeze
I had an interesting time at the Indian shop today trying to find the right kind of crackers. Ended up with very small fenugreek crackers lol! Still tasty though, just can’t scoop with them.
Excited to find so many vegan Indian recipes here. I am not vegan, but am dairy free, and I love Indian food.
I live in an Indian/Bangladeshi neighborhood. Can I buy the chutneys there?
Yes. Look for tamarind chutney in the regular aisle of an Indian store and mint cilantro chutney in the frozen section.
Anjali @ Vegetarian Gastronomy
I LOVE chat!! It’s so good and everything about this bowl is awesome!
There are so few chaat places around here with just some options. chaat is its own cuisine!
Liked your recipe and had also commented on it, but cant see my comment.
Oh. It must have gone to spam. The autodetect usually puts marketplace kind of sites in the spam folder. Glad you liked the recipe!
Sandhya of The Two Kitchens
So excited to be making this for dinner tomorrow! I’ve been dreaming about it all week. I just got your cookbook in the mail today, excited to try out some of those delicious looking recipes! Thank you from a fellow Indian foodie (my family is from Chennai) 🙂
Awesome! thanks for getting my book!
So interesting! I love it. I’m going to try and make it! (I just made your “pepper jack cheese” this week, and then I made cashew milk, making more “cheese” using dill instead of red peppers and using the same method. Both turned out great.) I love your blog and thanks for the great ideas.
Awesome! so glad the cheese turned out well! Let me know when you do! The Chaat snack flavors are very common in Indian cuisine, but not so much in general Indian restaurants.