Indian Chickpea Potato Salad

I’ve had a good long thought and have come to the realization that I don’t know anyone who doesn’t love Indian food. I have met some who can’t take spiciness all too well, but the flavours of Indian food itself seem to be a general crowd-pleaser.
I had my first taste of Aloo Chaat at an Indian restaurant here in Kuala Lumpur and I was blown away at how something so simple can taste so good. A basic street food of Pakistan and North India, this basic dish of potatoes fried with oil and spices brings warmth, comfort and a wealth of delicious aromas to any home.

However, my experience with Aloo Chaat itself is very limited, so giving my version the same name would be rather disingenuous! My inspired recipe uses Garam Masala, a common pre-mixed blend of ground spices including coriander, cumin and cloves.

Adding chickpeas instantly transforms a snack into a wholesome meal.

I’ve been rather apprehensive about trying my hand at making Indian food in the kitchen because the tastes and textures from the cuisine come across as intimidating to emulate. So if you’re looking for a genuine recipe, I say you’re better off checking out other food blogs while I’m figuring it all out. But if you’re not a proper Indian food connoisseur and can make do with something that will make your taste buds at least bop their heads at the party, then grab a cup of chickpeas and get soaking!

I’ve paired this recipe up with the 3-ingredient Tofu Yoghurt recipe I shared last week. To shave time off on the day that you’re making this, I suggest that you prepare your chickpeas the day before and store in the fridge (the total time in this recipe does not include the soaking and cooking of chickpeas).

The potato and chickpea mixture is great when eaten as leftovers, whether cold out of the fridge or re-fried.

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Indian Chickpea Potato Salad

November 17, 2017

Servings: 3-4

Prep: 20 min

Cook: 40 min

Total: 1 hr

Difficulty: Moderate

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A slightly spicy, protein-rich dish to fill you up, entertain you with its variety of textures and modestly satisfy your your Indian food cravings.

By: Davina Da Vegan

Ingredients

• 2 1/2 cups chickpeas, soaked overnight, boiled for 90 minutes and drained of water
• 4 cups potato diced in about 1cm cubes
• 6-7 cloves garlic
• 2 tomatoes
• 1 cucumber
• 1 onion
• A few sprigs of coriander
• 1 batch of Tofu Yoghurt (refer to recipe link in article) with a pinch of salt
• 2 1/2 tbsp oil
• 2 tsp garlic masala
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 1/2 tsp pink salt

Directions

• Step 1 Cook your potato cubes for approx. 25 minutes in a pot of water. Test if it is cooked by poking a fork into one of the cubes. If the cube smoothly slides off the fork, it is ready.
• Step 2 While the potato cubes are cooking, Roughly chop the tomatoes, cucumber, onion and coriander, and make your Tofu Yoghurt.
• Step 3 Cook all spices in oil for 5 minutes. The first 2 minutes in, add the garlic.
• Step 4 Add chickpeas and potato and stir evenly for 5-10 minutes.
• Step 5 Transfer cooked mixture into a bowl and top it off with the Yoghurt, followed by diced tomatoes, cucumber and onion, followed by chopped coriander.