Aloo channa chaat is quintessential Delhi street food right up there with pani puri. It’s an explosion of flavors and textures. You’ve got the soft chewiness of potatoes and the crunchiness of the onion. Topped with sweet tamarind chutney and spicy mint chutney. It’s amazing!
Each street vendor has their secret spice blend, ingredient, sauce, or anything else to make it their own. With what seems like an infinite number of variations it only seems natural to make aloo channa chaat at home, often and varied.
Most chaat is really simple to make but aloo channa chaat is the easiest. Simply because there’s no frying or letting things sit over night for flavor enhancement. You can make a big batch of this stuff and not have to worry as much about it getting soggy or stale, as you would with pani puri or papdi chaat. Then again, I tend to eat all the chaat I make, well before anyone else really has a chance to get at it, so I can’t really speak well to sharing. That said, don’t make enough that you have left overs. Chaat is best consumed in a single sitting. It’s easy enough to make that you can always just assemble, if you run low.