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. Here are the steps to follow to make this dish at home.
Key Takeaways:
- Aloo Kabli is favorite street food of Kolkata.
- It is very easy to make at home.
- It needs boiled potatoes and a few 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.
- The alternatives to this street food include aloo tikki chaat and papri chaat. Apart from that, dahi puri, bhel puri, and samosa chaat are also its close substitutes.
The 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.
2. Preparing the Aloo Kabli:
Begin by taking a mixing bowl. Add the boiled black chickpeas and boiled yellow peas to it.
Next, add 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.
(Pro tip: If desired, you can peel and cut the potatoes beforehand.)
Add all the masalas: rock salt powder, chat masala, roasted cumin powder, and black pepper, one by one. Squeeze lemon juice above them.
(Pro tip: If preferred, you can omit the tamarind paste.)
Mix all the ingredients thoroughly.
Now, add 2 tablespoons of tamarind paste and mix everything again.
Aloo Kabli is ready and serve it on a small plate.
Recipe Card:
Aloo Kabli
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
- 1½ tablespoon Rock salt
- 4 tablespoon Tamarind
Instructions
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 Aloo Kabli:
- Begin by taking a mixing bowl. Add the boiled black chickpeas and boiled yellow peas to it.
- Next, add all the chopped ingredients such as onion, coriander leaves, cucumber, tomato, and green chilis.
- Add all the masalas: rock salt powder, chat masala, roasted cumin powder, and black pepper, one by one. Squeeze lemon juice above them.(Pro tip: If preferred, you can omit the tamarind paste.)
- Mix all the ingredients thoroughly.
- Now, add 2 tablespoons of tamarind paste and mix everything again.
- Aloo Kabli is ready and serve it on a small plate.
Video
Notes
- Boil the potatoes well before cutting them. They must be soft and cooked nicely. However, to prevent a mushy texture of the dish, I don't overcook the potatoes.
- Leave the boiled potatoes aside for a while, so that it is easy to cut them into pieces. This will also help the pieces to hold their shape while mixing the spices and chutneys. Cold potatoes will not become mushy.
- Use a wide bowl to mix the spices. This will ensure even distribution and mixing of the spices to the potato pieces or slices to enhance the flavor.
- Use homemade chutneys instead of the store-bought variants to make this dish. Though tamarind chutney and green chutney are used more commonly but you can experiment with other chutneys as well.
