Aloo Kabli
Kolkata's beloved street chaat of boiled potatoes and chickpeas tossed with tangy tamarind, raw onion and a fiery chilli-cumin sprinkle. Sharp, spicy and addictive.
30 min 2 servingsEasy
Ingredients
2 servingsFlavor profile
Spice
Sweetness
Richness
Method
- 1Boil potatoes until tender, cool, peel and cube them.
- 2Boil the soaked chickpeas until soft, then drain.
- 3Whisk tamarind pulp with water, roasted cumin and black salt.
- 4Combine potatoes and chickpeas in a bowl.
- 5Add chopped onion, green chilli and fresh coriander.
- 6Pour over the tamarind water and toss well.
- 7Finish with a squeeze of lemon and serve immediately.
Frequently asked
About 30 minutes total — 15 min prep and 15 min cooking.
Yes — Aloo Kabli is gluten free, veg, vegan.
This recipe makes 2 servings.
