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Chickpea Aloo Chaat Bowl with Date Tamarind Chutney
5 from 6 votes

Chickpea Aloo Chaat Bowl with Date Tamarind Chutney

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

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 2
Calories: 631 kcal
Course: Main Course
Cuisine: Indian

Ingredients

Mint cilantro chutney
  • 1/4 cup mint packed chopped
  • 1/4 cup cilantro packed
  • 1/2 green chili or use cayenne to taste, hot
  • 1/4 tsp sugar
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1 to 2 tsp lemon juice
  • water as needed
Date Tamarind chutney
  • 7 to 8 Medjool dates soft
  • 1 to 1.5 tsp tamarind paste
  • 1 tsp sugar
  • 1/3 tsp kala namak Indian sulphur black salt or Chaat masala, or more
  • 1/4 tsp cumin ground
  • 1/4 tsp salt
  • 1 tsp lemon juice
  • 3 to 4 tbsp water
Bowl ingredients:
  • 15 oz chickpeas or 1.5 cups sprouted brown chickpeas, can or 1.5 cups cooked
  • 2 potato boiled and cubed into small cubes, or coarsely mashed
  • Papri crackers or other crackers or chips like sweet potato tortilla chips, aka Mathri crackers, Indian
  • 1/2 cup onion finely chopped
  • 1 tomato finely chopped, medium
  • 2 tsp 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, or more

Instructions

    Cup of Yum
  1. Blend the mint chutney ingredients until coarsely blended. Taste and adjust salt and tang.
  2. 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.
  3. Toss the chickpeas in 1/2 tsp chaat masala, 1/4 tsp ground cumin and 1/4 tsp cayenne.
  4. 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.
  5. 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.
  6. Drizzle the date tamarind chutney liberally and the remaining mint cilantro chutney. Sprinkle chaat masala, and some lemon juice. Serve.
  7. Add sev if you like and arrange the mixture on the crackers to serve for a chaat style experience.

Notes

  • Nutritional values based on one serving

Nutrition Information

Calories 631kcal (32%) Carbohydrates 132g (44%) Protein 19g (38%) Fat 6g (9%) Sodium 808mg (34%) Potassium 1973mg (42%) Fiber 22g (88%) Sugar 60g (120%) Vitamin A 1025IU (21%) Vitamin C 42.7mg (47%) Calcium 216mg (22%) Iron 11.7mg (65%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 631

% Daily Value*

Calories 631kcal 32%
Carbohydrates 132g 44%
Protein 19g 38%
Fat 6g 9%
Sodium 808mg 34%
Potassium 1973mg 42%
Fiber 22g 88%
Sugar 60g 120%
Vitamin A 1025IU 21%
Vitamin C 42.7mg 47%
Calcium 216mg 22%
Iron 11.7mg 65%

* Percent Daily Values are based on a 2,000 calorie diet.