Aloo Kabli Recipe

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Aloo Kabli is a popular street food snack from Kolkata, India. It is a flavorful and tangy dish made with boiled potatoes, a variety of spices, and chutneys.

Aloo Kabli is a combination of “Aloo” which means potatoes in Hindi and “Kabli” which refers to the style of preparation.

It is often enjoyed as a quick and delicious snack by locals and visitors alike.

The dish typically starts with boiled potatoes that are cubed or sliced into bite-sized pieces. These potatoes are then mixed with an assortment of spices such as chaat masala, roasted cumin powder, red chili powder, and black salt.

Aloo Kabli

Key Takeaways:

  • Aloo Kabli is a popular street food snack from Kolkata, India, made with boiled potatoes, spices, and chutneys.
  • It has a tangy and savory flavor profile, with the tanginess coming from tamarind chutney and the savory notes from spices like chaat masala and roasted cumin powder.
  • Aloo Kabli is typically served with various chutneys, such as tamarind chutney, green chutney, and sometimes yogurt or curd, which add a sweet and tangy element to the dish.
  • Aloo Kabli is best enjoyed fresh and immediately after preparation, as the flavors and textures are at their peak.
  • There are alternative street food snacks like Papri Chaat, Dahi Puri, Bhel Puri, Samosa Chaat, and Aloo Tikki Chaat that offer similar flavor experiences and can be enjoyed as alternatives to Aloo Kabli.

The Ingredients:

Aloo Kabli Ingredients

  • Potato: 7 pieces, medium sizes (boiled)
  • Black Chickpeas or Bengal gram: 100 grams (boiled)
  • Dried yellow peas: 100 grams (boiled)
  • Onion: 1 large piece, chopped
  • Coriander leaves: finely chopped
  • Cucumber: 1 piece, chopped
  • Green chilis: 5 pieces, chopped
  • Tomato: 1 piece, chopped
  • White pepper powder: ½ tbsp
  • Lemon: 1 slice
  • Chat masala: 1 tbsp
  • Roasted cumin powder: 2 tbsp
  • Rock salt: 1 & ½ tbsp
  • Tamarind 4 tbsp

How to Make Aloo Kabli (Step by Step Images)?

1. Preparing the Tamarind Paste:

First, add ½ cup of water to the tamarind strands and let them soak for 10 minutes. Then, extract the pulp by mashing and straining it in a bowl.

Preparing the Tamarind Paste

2. Preparing the Aloo Kabli:

Begin by taking a mixing bowl. Add the boiled black chickpeas and boiled yellow peas to it.

Add the boiled black chickpeas and boiled yellow peas to a bowl

Next, add all the chopped ingredients such as onion, coriander leaves, cucumber, tomato, and green chilis.

Adding all the chopped ingredients such as onion, coriander leaves, cucumber, tomato, and green chilis

Peel the boiled potatoes and slice them into pieces. Add them to the mixing bowl.

(Expert tip: If desired, you can peel and cut the potatoes beforehand.)

Peeling the boiled potatoes and adding them

Add all the masalas: rock salt powder, chat masala, roasted cumin powder, and black pepper, one by one. Squeeze lemon juice above them.

(Expert tip: If preferred, you can omit the tamarind paste.)

Adding rock salt powder, chat masala, roasted cumin powder, and black pepper, one by one and Squeeze lemon juice above

Mix all the ingredients thoroughly.

Mixing all the ingredients thoroughly

Now, add 2 tablespoons of tamarind paste and mix everything again.

Add 2 tablespoons of tamarind paste

Aloo Kabli is ready and serve it on a small plate.

Aloo Kabli is ready

Pro Tips for Making Best Aloo Kabli

Here are some pro tips to help you make delicious Aloo Kabli:

Choose the right potatoes: Use waxy potatoes like baby potatoes or Yukon gold potatoes for Aloo Kabli. They hold their shape well after boiling and have a creamy texture.

Boiling the potatoes: Boil the potatoes until they are just cooked and tender. Overcooking can result in mushy potatoes, which won’t work well for Aloo Kabli. Test the potatoes with a fork to ensure they are cooked but still firm.

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Cooling the potatoes: After boiling, allow the potatoes to cool completely before cutting them into cubes or slices. This helps them retain their shape and prevents them from becoming mushy.

Spices and seasonings: Mix the spices and seasonings together in a bowl before adding them to the potatoes. This ensures even distribution of flavors. Adjust the spices according to your taste preferences.

Chutneys: Prepare the chutneys in advance or use store-bought ones. Tamarind chutney and green chutney are the most commonly used, but feel free to experiment with other chutney variations for added flavor.

Tossing the potatoes: Gently toss the cooled potatoes with the spice mixture, ensuring that all the potatoes are evenly coated. Be careful not to break the potatoes while mixing.

Add-ons: To enhance the texture and taste, consider adding extras like crispy fried chickpea noodles (sev), finely chopped onions, boiled chickpeas, or puffed rice. These ingredients provide additional crunch and flavor.

Customize to your taste: Feel free to customize the recipe to suit your preferences. You can adjust the spiciness, tanginess, or sweetness of the dish by altering the spice quantities or chutney ratios.

Enjoy fresh: Aloo Kabli is best enjoyed fresh and immediately after preparation. The flavors and textures are at their peak when consumed right away.

By following these pro tips, you’ll be able to create a delectable batch of Aloo Kabli that captures the authentic flavors and textures of this popular Kolkata street food snack. Enjoy!

What to Serve with Aloo Kabli?

Aloo Kabli is a delicious and flavorful snack on its own, but if you’re looking to serve it as part of a larger meal or want to add some variety to your spread, here are a few suggestions for what you can serve with Aloo Kabli:

Chole: Pair Aloo Kabli with a side of chole (spiced chickpeas). The combination of the tangy Aloo Kabli and the hearty chole creates a satisfying and flavorful meal.

Samosa: Serve Aloo Kabli alongside samosas. Samosas are deep-fried pastries filled with spiced potatoes and peas. The combination of these two popular street foods is a match made in heaven.

Papdi Chaat: Aloo Kabli goes well with papdi chaat, which is a crispy snack made with fried dough wafers, yogurt, chutneys, and spices. The combination of textures and flavors will be a hit.

Dahi Vada: Serve Aloo Kabli with dahi vada, which are deep-fried lentil dumplings soaked in spiced yogurt. The cool and creamy yogurt complements the tanginess of Aloo Kabli.

Bhel Puri: Bhel Puri is another popular Indian street food snack made with puffed rice, chutneys, vegetables, and spices. Serving Aloo Kabli with Bhel Puri adds more variety and crunch to your meal.

Mint Lemonade: A refreshing mint lemonade or any other cool beverage can be a perfect accompaniment to balance the flavors and refresh your palate between bites.

Remember, Aloo Kabli is typically enjoyed as a snack or street food, so the suggestions above are meant to complement its flavors and enhance the overall dining experience.

Feel free to mix and match according to your preferences and the occasion.

How Does Aloo Kabli Taste?

Aloo Kabli Taste

Aloo Kabli has a distinct and delicious flavor profile that combines various tastes to create a unique culinary experience. Here’s how Aloo Kabli tastes:

Tangy: Aloo Kabli has a tangy flavor that comes from the combination of spices and chutneys. The tanginess is usually derived from tamarind chutney, which adds a sweet and sour element to the dish.

Savory: The spices used in Aloo Kabli, such as chaat masala, roasted cumin powder, and black salt, contribute to its savory taste. These spices add depth and complexity to the dish.

Spicy: Depending on the amount of red chili powder used, Aloo Kabli can have a mild to moderate spiciness. The spice level can be adjusted according to personal preference.

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Earthy: The boiled potatoes in Aloo Kabli have a naturally earthy and starchy flavor. This flavor is enhanced by the combination of spices and chutneys.

Fresh: Aloo Kabli often includes garnishes like finely chopped onions, crispy fried chickpea noodles (sev), and fresh coriander leaves. These add freshness and a crunchy texture to the dish.

Balanced: The combination of tangy, savory, and spicy flavors in Aloo Kabli creates a well-balanced taste that is both refreshing and satisfying. The different elements work together harmoniously.

Overall, Aloo Kabli offers a tantalizing mix of tanginess, savory notes, and subtle spiciness. The contrast of textures between the soft potatoes and the crispy garnishes adds to its appeal.

It’s a flavorful and enjoyable street food snack that leaves a memorable taste on your palate.

Aloo Kabli Alternatives

If you’re looking for alternatives to Aloo Kabli, here are a few options that you might enjoy:

Papri Chaat: Papri Chaat is a popular Indian street food snack that consists of crispy fried dough wafers (papri) topped with yogurt, chutneys, potatoes, onions, and a variety of spices. It has a similar tangy and savory flavor profile to Aloo Kabli but with different textures.

Dahi Puri: Dahi Puri is a delightful snack made with small, crispy hollow puris filled with a mixture of potatoes, chickpeas, chutneys, and spiced yogurt. It has a combination of tangy, sweet, and savory flavors, making it a refreshing alternative to Aloo Kabli.

Bhel Puri: Bhel Puri is a popular Indian street food snack made with puffed rice, chutneys, diced vegetables, and a mix of spices. It has a crunchy texture and a tangy, spicy, and slightly sweet taste. Bhel Puri offers a great balance of flavors and can be customized with various ingredients.

Samosa Chaat: Samosa Chaat combines the classic samosa (deep-fried pastry filled with spiced potatoes and peas) with a medley of chutneys, yogurt, and spices. The combination of the crispy samosa, tangy chutneys, and creamy yogurt creates a delicious and filling alternative to Aloo Kabli.

Aloo Tikki Chaat: Aloo Tikki Chaat features potato patties (aloo tikki) that are pan-fried until crispy, and then topped with chutneys, yogurt, spices, and garnishes like onions and coriander. It offers a satisfying mix of flavors and textures, with the savory potato patties as the highlight.

These alternatives provide a similar street food experience with varying flavors and textures. You can experiment with different options to find the one that suits your taste preferences and satisfies your cravings.

Recipe Card:

Aloo Kabli

Aloo Kabli

By Mita Mondal
Aloo Kabli is a popular street food snack originating from Kolkata, India. It is a flavorful and tangy dish made with boiled potatoes that are cubed or sliced into bite-sized pieces.
5 from 1 vote
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, snacks
Cuisine Indian
Servings 7
Calories 147 kcal

Ingredients
  

  • 7 pieces Potato (boiled)
  • 100 grams Black Chickpeas (boiled)
  • 100 grams Dried yellow peas (boiled)
  • 1 piece Onion (chopped)
  • 1 piece Cucumber (chopped)
  • 5 pieces Green chili (chopped)
  • 1 piece Tomato (chopped)
  • 1 tablespoon Coriander leaves (chopped)
  • ½ tablespoon White pepper powder
  • 1 slice Lemon
  • 1 tablespoon Chat masala
  • 2 tablespoon Roasted cumin powder
  • tablespoon Rock salt
  • 4 tablespoon Tamarind

Instructions
 

Preparing the Tamarind Paste:

  • Soak tamarind strands in ½ cup of water for 10 minutes.
  • Mash and strain the tamarind to extract the pulp.

Preparing the Aloo Kabli:

  • Take a mixing bowl and add boiled black chickpeas and boiled yellow peas.
  • Add chopped onion, coriander leaves, cucumber, tomato, and green chilis.
  • Peel and slice the boiled potatoes, then add them to the bowl.
  • (Expert tip: You can peel and cut the potatoes beforehand.)
  • Add rock salt powder, chat masala, roasted masala, and black pepper one by one.
  • Squeeze lemon juice over the ingredients.
  • (Expert tip: You can omit the tamarind paste if preferred.)
  • Mix all the ingredients thoroughly.
  • Add 2 tablespoons of tamarind paste and mix again.
  • Aloo Kabli is ready to be served.
  • Serve it on a small plate.

Video

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Notes

Potatoes: Choose waxy potatoes like baby potatoes or Yukon gold potatoes for the best texture and flavor. They hold their shape well after boiling and have a creamy texture.
Boiling the Potatoes: Be careful not to overcook the potatoes, as they can become mushy. Boil them until they are just cooked and tender. Test with a fork to ensure they are cooked but still firm.
Cooling the Potatoes: Allow the boiled potatoes to cool completely before cutting them into cubes or slices. This helps them retain their shape and prevents them from becoming mushy when mixed with other ingredients.
Spices and Seasonings: Mix the spices and seasonings together in a separate bowl before adding them to the potatoes. This ensures even distribution of flavors. Adjust the spices according to your taste preferences.
Chutneys: You can prepare the chutneys in advance or use store-bought ones. Tamarind chutney and green chutney are commonly used, but feel free to experiment with other chutney variations for added flavor.
Tossing the Potatoes: Gently toss the cooled potatoes with the spice mixture to ensure that all the potatoes are evenly coated. Be careful not to break the potatoes while mixing.
Add-ons: Consider adding extras like crispy fried chickpea noodles (sev), finely chopped onions, boiled chickpeas, or puffed rice to enhance the texture and flavor of Aloo Kabli. These ingredients provide additional crunch and variety.
Customization: Feel free to customize the recipe according to your preferences. Adjust the spiciness, tanginess, or sweetness by altering the spice quantities or chutney ratios to suit your taste.
Freshness: Aloo Kabli is best enjoyed immediately after preparation when the flavors and textures are at their peak. Serve it fresh for the best taste experience.
With these recipe notes in mind, you'll be able to create a delicious batch of Aloo Kabli that suits your preferences and captures the authentic flavors of this popular street food snack. 

Nutrition Info (Estimation Only)

Nutrition Facts
Aloo Kabli
Amount per Serving
Calories
 
147
Calories from Fat 18
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
0.3
g
Sodium
 
1513
mg
66
%
Potassium
 
468
mg
13
%
Carbohydrates
 
27
g
9
%
Fiber
 
6
g
25
%
 
6
g
7
%
Protein
 
7
g
14
%
Vitamin A
 
272
IU
5
%
Vitamin C
 
7
mg
8
%
Calcium
 
73
mg
7
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

Aloo Kabli is a popular Bengali local street snack made with boiled black chickpeas, boiled yellow peas, chopped vegetables, and spices.

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Tamarind adds a tangy twist, and squeezing lemon makes it even tastier. It is a highly delightful and mouthwatering evening or afternoon snack.

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