Aloo Matar Chaat

Hello friends, firstly, I apologize for being away for so long. I was off to Kolkata for a close ones wedding, and what better way to start posting again than to write about the utmost famous Kolkata chat. This is the amazing Aloo Matar Chaat made with boiled potatoes and soaked and boiled matar/chana/chole in a spicy tangy imli masala. If refrigerated and stored well, it lasts up to 3-4 days and it tastes better with each passing day

If this excites your taste buds, let me make it easy for you to enjoy this dish at your home in no time. I am writing an easy recipe to bring it to your table:

Ingredients:
4 Large Potatoes (boiled whole with a little salt and Haldi, I have used the red potatoes)
1 cup soaked and boiled matar/chana/chole (I have used a mix of matar and green chana)
1 lemon sized ball of imli (soaked in 1\2 cup warm water for 20 minutes)

To be chopped in a chopper:
3-4 green chillies
2" ginger root
1/2 cup coriander leaves

Masalas (to be dry roasted and powdered)
2 tsp jeera whole
2 tsp dhaniya whole
4-5 dry red chillies

Others:
1 tsp chunky chat masala,
1 tsp rock salt(kala namak)
1/2 red chilli powder(optional
1 tsp salt or to taste
1/4 tsp sugar

Optional:
1 tomato- halved and sliced

Method:

1. Mash the Soaked imli and strain it in a bowl. Use additional 1/2 cup water while srtaining.

2. Add the chopped ginger, green chillies and coriander to it. Also add the powdered masalas and the other masalas to it. Mix well and keep aside.

3. Peel and slice the potatoes in a large bowl. Strain and add the boiled chana. Add the tomato slices too.

4. Now add the Imli masala mixture and mix gently making sure that the potato slices are not breaking.

5. Check the seasonings and tweak it according to your taste.
6. Enjoy either stuffed in pani puris, or on papdi or just as it is.

Tips:

1. The thickness of the potatoes is up to your liking. I like slicing it thin.

2. The masalas, salt and the sourness can be adjusted to your taste. I like it very hot and spicy.

3. Lemon juice adds additional flavor. You can add 1/2 a lemon juice to the imli masala.

4. Boiled and sliced sweet potatoes can also be added.

5. It tastes best if made a couple of hours ahead of time. It gives the masalas time to blend in well.

6. The masala powder can be made in a larger batch and kept ready ahead of time.

7. When in hurry, canned garbanzo can also be used.