Tuesday, June 28, 2011

Alu Kabli – Aloo Chaat Bengali Style



“Sob bangalir moto tomar-o alur dosh aachhe dekhchhi !
a statement from a very senior Bengali dada in my neighbourhood. If you are scandalized by the above statement – rest assure, I was so too! For a Bengali hailing from West Bengal alur dosh had a different meaning altogether J ….adding potatoes to every dish was NOT a dosh by any standards!
My mother, like all Bengali mothers loved to add potatoes to all her dishes. So much that she even prepared sweets from sweet potatoes! As a result I have grown up eating potatoes as a very integral part of my diet. I cannot say that I didn’t enjoy potatoes myself – alur dom (Dum Aloo) 10 years and 20 kilos later is still my all time favorite! Never really thought eating potatoes was a sin until I landed in Mumbai – and started inviting people home as a courtesy! My husband’s friends were horrified to find potatoes in mutton curry…that’s when I realized that I too add potatoes in literally everything! For me not adding potato in mutton curry was blasphemy….I loved that potato more than the mutton!!! Ofcourse now I have learnt to keep that potato to myself and out of everyone else’s visibility !
The truth is that Potato is one of the most underrated vegetables –branded guilty for no fault of its own! A large boiled potato weighing about 100g has only 44 calories, as against 2 chapattis weighing the same (100g) contains about 300 calories! So, my alu kabli, which I’m going to share here has only 70 – 75 calories…far less than what 1 chapati contains!! That’s what I call guilt free indulgence J


Alu Kabli – Aloo Chaat Bengali Style
This Alu-kabli is made by a vendor who is selling this amazingly chatpata dish outside the Ram-Mandir in Durgapur, for the past 30 yrs atleast ! He was there when I was small, and he is still there till date. Whenever I go to Durgapur on my yearly visit, I always make it a point to have this mouth watering dish of his!

What you’ll need:
Potato: 1 large, boiled and peeled
Kabuli chana: 10-12, boiled
Tamarind: a handful
Rock salt: ½ tsp
Sugar: 1tsp
Jeera : 1 tsp
Dried red chillies: 2
Pani puri: 2 crushed


How to:
Step1: Soak the tamarind, for about an hour, strain and keep aside.
Step 2: Heat a few drops of oil throw in a few cumin seeds and add the strained tamarind juice. Add sugar salt and chili pdr, bring the liquid to a boil and your Imli chutney is ready.  Keep aside.
Step 3: Roast the chilies and the cumin seeds and dry grind it into a coarse powder. (See Kochu kumror chhokka)
Step 4: Cut the boiled potato into thin slices.
Step 5: Add the chickpeas, rocksalt, roasted masala, and imli chutney and whisk them together.
Step 6: Spread the mixture and garnish with crushed pani-puris, or coriander leaves or anything according to your taste, availability and imagination !




4 comments:

  1. I always love chaat and your version looks absolutely delicious.

    ReplyDelete
  2. So easy to prepare and lovely snack. I use to love them during school time.

    As for as copying & posting the awards, right-click on the award pic and copy it to any folder or simply in your desktop.Then paste it on jpg file in your blog post. As the rule says, publish it in your blog with the presenter's name and blog link. Rest you can get an idea from awards section of my blog. Here is the link: http://hamareerasoi.blogspot.com/2011/06/soya-keema-curry-soya-granules-curry.html

    ReplyDelete
  3. Did you get the recipe from the vendor?

    ReplyDelete

You may also like