Aloo Kabli
Veg
Vegan
Boiled potato pieces tossed with boiled chickpeas, tamarind water, green chilli, raw onion, and chaat masala — a classic Kolkata street snack sold by hand-cart vendors across the city.
Cuisines
Bengali
Best for
Snacks
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 2 medium | potatoes |
| 1 cup | chickpeas |
| 1 medium | onion |
| 2 tablespoons | tamarind pulp |
| 1 teaspoon | cumin powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | chaat masala |
| 1 teaspoon | black salt |
| 2 tablespoons | mustard oil |
| — | salt to taste |
| 1 tablespoon | fresh coriander leaves |
| 1 medium | green chili |
Instructions
- 1 Boil the potatoes until tender, peel, and cut them into small cubes.
- 2 Soak the chickpeas overnight and boil them until soft, or use canned chickpeas.
- 3 Finely chop the onion, green chili, and coriander leaves.
- 4 In a mixing bowl, combine the potato cubes and boiled chickpeas.
- 5 Add chopped onion, green chili, and coriander leaves to the bowl.
- 6 In a small bowl, mix tamarind pulp, cumin powder, coriander powder, red chili powder, chaat masala, black salt, and regular salt.
- 7 Pour the spice mixture over the potato and chickpea mixture.
- 8 Drizzle mustard oil over the mixture and toss everything together until well combined.
- 9 Adjust salt and spices according to taste.
- 10 Serve immediately as a snack or side dish.
Tips
For a tangier taste, adjust the amount of tamarind pulp according to your preference.