Aloo kabli Recipe

Cooking Directions

• STEP 1.Boil the potatoes until they are cooked through. Peel and chop them into small cubes.
• STEP 2.In a mixing bowl, combine the chopped potatoes, boiled chickpeas, chopped onions, chopped tomatoes, chopped green chilies, chopped coriander leaves, and chaat masala.
• STEP 3.Add tamarind chutney and green chutney according to your taste preferences. Mix well to coat all the ingredients with the chutneys.
• STEP 4.Garnish with a sprinkle of chaat masala and serve immediately as a snack or appetizer.

Cooking Tips

• You can adjust the spice level by adding more or less green chilies.
• For a healthier version, you can bake the potatoes instead of boiling them.
• You can also add some sev (crispy fried noodles) for extra crunchiness.

Storage and Serving

• Aloo Kabli is best served immediately after preparation to enjoy its freshness and crunchiness.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Before serving the leftovers, you can reheat them in a microwave or on a stovetop to regain the desired temperature.