Chana-Aloo Chat / Chickpeas-Potato Salad

Recipe Cooked, Photographed and Written by Praveena

Prep Time:5mins   Mixing Time:10 mins   Cuisine:Indian

Chana (chickpeas) and Aloo (potato) chat is an Indian version of salad with a touch of Indian masala.

This salad is rich in Protein from the chickpeas, has Carbohydrates from the Potatoes and has essential nutrients from herbs we added. Its a perfect dish suitable for salad, as s starter, or as a snack too. Or Infact its perfect as a filling for any bread, just like we had. 🙂 

I even happily make this in the mornings for my kids lunch boxes. Ofcourse, I do get the chickpeas soaked the previous day itslef. My children are very much pleased with this salad. While my hubby loved it as a filling with the flat-bread (pic below). 

Chickpeas-Potato Salad as a filling in seeded Flat breads

You can just play with the ingredients in this recipe. Ya, any salad gives such flexibility, right! Try my version of this PERFECTLY healthy salad! 🙂   

Before starting to cook, don’t forget to see the Tips which I mentioned at the end.

I already have a post on how to soak, boil and get chickpea sprouts, link here : Sprouts

You can find my Starters here⇒ Starters / Snacks and Salads here⇒ Salads & Soups

Related Posts: Chickpea Sprouts – Mango Salad Thalimpu Senagala / Chana Tadka / Seasoned Chickpeas Indian Masala Sandwich

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  • Boiled Potatoes – 2 (medium size)
  • Chick peas/ Chana / Senagalu – – 2 cups (boiled)
  • Coriander/ Kothimeera – 4-5 twigs
  • Mint/ Pudina – 1 fistful of leaves
  • Salad Tomatoes – 12
  • Onion – 1 
  • Ginger – 1 inch piece
  • Green Chillies – 2
  • Lemon Slices – 2
  • Sev/ Crushed Crisps – 2 tablespoons
  • Cream/ Greek Yogurt/ Plain Curd – 2 tablespoons

Ingredients for dressing:

  • Tomato Sauce/Ketchup –  2 tablespoons
  • Tamarind Sauce/ Sweet&Sour Sauce – 2 tablespoons
  • Lemon Juice – 2 tablespoons
  • Olive Oil – 2 tablespoons
  • Red Chilli Powder/ Kaaram/ Paprika – ½ teaspoon
  • Dried Herb Mix – ½ teaspoon
  • Indian Chat Masala/ Curry Masala – ½ teaspoon
  • Salt – as per taste

Special Ingredients:

  • Sev/ Crushed Crisps
  • Mint/ Pudina
  • Coriander/ Koththimeera
  • Tamarind Sauce/ Sweet&Sour Sauce
  • Lemon


  • Firstly, get all the veggies finely chopped. See pic below.

    Veggies chopped for the salad
  • Take the boiled potatoes and gently cut them into bite size cubes.
  • Take the cubed potato pieces and chickpeas into a wide mixing bowl.
  • Add all the ‘Ingredients for dressing’. See pic below.

    Chickpeas, Potatoes, Sauces and Spices taken in a mixing bowl
  • Just give a gentle mix, that the spices and sauces are well coated to the chickpeas and potatoes.
  • Next, transfer all the chopped vegetables into the same bowl.
  • Using 2 spoons in both the hands, very gently fold in everything.
  • Top it up with the Sev/ Crushed Crisps as in pic below.
  • While serving this salad just smear some fresh cream/ plain yogurt on the top. Done!!

    Chana-Aloo Chat/ Salad ready to be served


  • You can use black chickpeas (or) chickpea sprouts in this recipe.
  • Adjust the salt and spice as per your taste.
  • You can replace potatoes with any other vegetable or eliminate them.
  • This is quite a filling salad recipe, very much suitable as a starter for any party, platter.
  • Instead of dry herbs mix which I added, better to add any other fresh herbs.
  • Vegans can just eliminate the cream in the recipe.
  • This salad can be chilled in refrigerator and served, especially in summers.
  • It stays good upto a week when refrigerated.


  • The taste of this salad is tangy and sweet, while the texture is crunchy and soft.
  • We had them just like a salad, part of our meal.
  • And on the next day we had them as a filling, for the seeded flat bread. It was just yummilicious. See pics below.
    Chickpeas-Potato Salad served in wide bowls 

    Chickpeas-Potato Salad as a filling in seeded Flat breads

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14 Comments on “Chana-Aloo Chat / Chickpeas-Potato Salad

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