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Alu Kabli – Bengali Potato and Chickpea Salad

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Potato Type: Reds
Prep Method: Boiled

Dish

Side DishSnack

Prep Time

75 Mins

Cook Time

20 Mins

Serving

Serves 4

Ingredients

  • 1 1/2 teaspoons whole cumin seeds
  • 2 dried red chilies or 3/4 teaspoon red cayenne powder
  • 1/4 teaspoon whole black peppercorns
  • 2 Tablespoon tamarind paste or lemon juice
  • 1 1/2 teaspoons black or pink salt
  • 3/4 lb. red skinned or other potatoes
  • 3/4 cup cooked or canned chickpeas
  • 1 small red onion, finely diced
  • 2 or 3 green chilies, minced
  • 3 Tablespoons chopped cilantro
  • 2 Tablespoons toasted peanuts (optional)

Preparation

  1. Roast the whole cumin seeds and the dried red chilies (if using) in a small skillet, for about 1 minute, until fragrant and smoky. If you are using the red cayenne pepper do not add to the skillet, just roast the cumin seeds.
  2. Place the cumin seeds and chilies or cayenne powder and black peppercorns in a spice grinder and grind to a powder.
  3. Place in a small mixing bowl. Add in the tamarind paste or lemon juice and the salt and mix well and set aside. Add about 2 tablespoons of water if needed.
  4. Boil the potatoes until they are soft. Cool and dice and place in a large mixing bowl.
  5. Add in the chickpeas, onions and the green chilies and mix well.
  6. Toss with the tamarind dressing. Cool thoroughly. It is a good idea to chill this for about an hour.
  7. Toss with the cilantro and peanuts if using.
  8. Serve as a snack with your favorite rejuvenating beverage.

Notes

The prep time includes an hour for chilling.

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Nutrition Facts Per Serving

Calories

129

Fat

1g

Sodium

494mg

Vitamin C

28mg

Carbohydrates

26g

Fiber

4g

Protein

4g

Potassium

565mg

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