Appetizer Snack

Aloo Anardana Chaat Recipe

Try this Aloo Anardana Chaat recipe with sweet and tangy flavor that’ll make you wonder why you didn’t try it earlier.
Check out the recipe here!!

[one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]


[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

  • 4 boiled potatoes, cut into small cubes
  • 1/3 cup chana daal, soaked overnight and boiled
  • 1/4 cup pomegranate seeds
  • 1/4 cup plain sev
  • 1/2 cup cherry tomatoes, halved
  • 2 tablespoon mint leaves, chopped
  • 1 small onion, finely chopped
  • 1-1/2 tablspoon lemon juice
  • 1-1/2 tablespoon olive oil
  • 1 teaspoon honey
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon red chilli flakes
  • salt according to taste

[/tab] [tab]Yield: 6 servings

Nutritional information is not yet available. [/tab] [/tabs]

[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

In a small bowl, mix together the lemon juice, honey, cumin seeds, olive oil, red chilli flakes and salt. Set aside.

Step 2

Take a large bowl, add daal, potatoes, pomegranate seeds, onions, mint leaves and tomatoes.

Step 3

Pour lemon-honey mixture over the chaat. Toss to coat evenly.

Step 4

Transfer into a serving dish. Garnish with pomegranate seeds and coriander leaves. Top with sev. Aloo Anardana Chaat is ready to serve. Enjoy!!

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  • Serve it as an appetizer or a side salad.

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