This original Tarla Dalal recipe can be viewed for free

Spicy Potato and Chana Salad


Added to 649 cookbooks
This recipe has been viewed 15803 times

A very different and masaledar salad.

Add your private note

Preparation Time: 
Cooking Time: 
Serves 6 to 8.
Show me for servings


500 gms (1 1/8 lb.) potatoes
150 gms (6 oz.) kabuli chana (white chick peas)
a pinch of baking soda
2 to 3 tbsp fresh pomogranate seeds (anardana)

For the masala
3 to 4 tsp lemon juice
2 tsp cumin seeds (jeera) powder
2 tsp chaat masala
2 tbsp groundnut oil
1 tbsp chopped coriander (dhania)
salt to taste

For decoration
2 small onions, sliced
2 medium sized tomatoes, sliced
a few mint leaves (phudina)

  1. Boil the potatoes and cut into small pieces.
  2. Soak the Kabuli chana overnight. Next day, cook in pressure cooker with soda bi-carb. Drain when tender.
  3. Mix the lemon juice, cumin powder, chaat masala, groundnut oil, coriander and salt.
  4. Add the potatoes and Kabuli chana and mix well.
  5. Sprinkle pomegranate seeds on top. Surround with tomato and onion slices. Decorate with mint leaves.
  6. Serve cold.
Spicy Potato and Chana Salad has not been reviewed
Tried this recipe?. Post a review! Let everyone know how it turned out.
No critical reviews posted for this recipe
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Perfect Achaars to Add Spice to Meals

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email