Aloo Chana Chaat is a Pakistani/Indian street food made with potatoes, chickpeas and spices. In case the name strikes you as mysterious, let me decode it for you: “Aloo” means potato, “chana” means chickpeas and “chaat” means snack. Pretty straightforward.
My version of Aloo Chana Chaat uses radishes, cucumbers and mint leaves, something you might not find in a traditional Aloo Chana Chaat. Still, these additions work well in the salad because they complement the clean, bright flavors of the ginger, garlic and spices flavoring the potatoes and chickpeas. Lively, spicy and acidic—this salad makes a great summertime lunch. Add a few wedges of watermelon on the side and you’ve got a complete meal.
4 small potatoes (I used a handful of small fingerlings)
1 lemon, juiced
1 tablespoon olive or grapeseed oil
1 inch ginger, grated
¼ teaspoon cumin seeds, crushed
¼ teaspoon coriander seeds, crushed
1 jalapeño, minced
3 cloves garlic, minced
¼ red onion, minced
1 14.5-oz. chickpeas (garbanzo beans), drained and rinsed
6 radishes, sliced
¼ cucumber, chopped into bite-sized pieces
2 tablespoons julienned fresh mint leaves
2 tablespoons cilantro leaves
1 head green leaf lettuce
Make the Aloo Chana Chaat Salad
First, wash the potatoes and put them in a saucepan. Cover with water, place on medium high heat and bring to a boil. Boil the potatoes until a knife can easily be inserted in the potatoes. My tiny potatoes took only 10 minutes to cook; larger potatoes will take longer. Once potatoes are cooked, drain, cool and cut into bite-sized pieces.
Meanwhile, in a medium-sized bowl, combine the lemon juice, oil, ginger, cumin and coriander. Whisk until combined. Add the jalapeño, garlic and red onion and whisk again. Add the chickpeas, radishes, cucumber and potatoes. Stir with a spoon to coat all the pieces evenly. Sprinkle mint and cilantro on top and stir again.
Wash, dry and slice or tear lettuce into fork-friendly pieces. Place lettuce on each plate and top with chickpea potato mixture.