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Karachi-Style Aloo Chana Chaat
The secret to making it taste like Karachi street food - Sweet and sour: Balance the imli chutney with jaggery and lemon. - Extra kick: Add chopped green chillies and a pinch of crushed red chilli. - Crispy texture: Add papri and sev only at the end. - Street-style flavour: Use freshly roasted cumin and a little extra chaat masala.
Shared by Awais Khan · 45 min · 4 servings
Ingredients
- •4 medium boiled potatoes, cubed — 4
- •boiled chickpeas (chana) — 2
- •1 large onion, finely chopped — 1
- •2 tomatoes, chopped — 2
- •2–3 green chillies, chopped — 2
- •1 cup whisked yogurt — 1
Steps
- 11. Prepare the base Mix boiled potatoes and chickpeas in a large bowl. Add chopped onions, tomatoes, green chillies, and coriander.
- 22. Make the imli chutney Simmer tamarind pulp, water, jaggery, a pinch of salt, and chilli powder for 8–10 minutes until slightly thick. Let it cool.
- 33. Add the Karachi spice mix Sprinkle chaat masala, roasted cumin, red chilli, black salt, and regular salt over the potato and chickpea mixture. Toss gently.
- 44. Assemble and serve Add whisked yogurt, imli chutney, green chutney, crushed papri, and sev. Finish with lemon juice and fresh coriander. Serve immediately.