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Aloo kabli
আলু কাবলি (aloo kabli): boiled potato and white chickpeas soused in tamarind water with roasted cumin and black salt
Aloo kabli is the after-school snack of Kolkata: vendors with a big aluminium bowl stand outside the school gates of north Kolkata and around Vivekananda Park from about four o'clock, mixing it to order and spooning it into sal-leaf bowls. Cubes of boiled potato and soft white chickpeas are drenched in sour tamarind water, then seasoned with fresh green chilli, raw onion, roasted cumin and pungent black salt, and finished with a squeeze of lime. It is tangy, smoky and sharp rather than sweet. Chef's tip: dress the potatoes while they are still slightly warm so they drink up the tamarind.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅛ lb waxy potatoesscrubbed
- 8 ½ oz cooked white chickpeas (kabuli chana)drained
- 1 oz tamarind block
- ¾ cup hot water
- 1 ½ tsp roasted cumin powder
- 1 tsp black salt (kala namak)
- ½ tsp red chilli powder
- ½ tsp salt
- 2 green chilliesfinely chopped
- 1 red onionfinely chopped
- ½ limejuiced
- ½ oz fresh corianderchopped
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Method
0/5 doneStep 1: Boil 1 ⅛ lb waxy potatoes in their skins in salted water for 15–20 minutes, until a knife slides in with just a little resistance. Common mistake: boiling until they split; soft potatoes turn to mash when tossed.
20 minStep 2: Meanwhile soak 1 oz tamarind block in ¾ cup hot water for 10 minutes, squeeze it to a pulp with your fingers and push through a sieve. Discard the fibres and seeds.
Step 3: Drain the potatoes, peel while warm and cut into 1.5 cm cubes.
Step 4: Put the potato in a bowl with 8 ½ oz cooked white chickpeas (kabuli chana), pour over the tamarind water and add 1 ½ tsp roasted cumin powder, 1 tsp black salt (kala namak), ½ tsp red chilli powder and ½ tsp salt. Toss gently with a spoon.
Step 5: Fold in 2 green chillies, 1 red onion and ½ lime. Taste: it should be sharply sour, smoky and salty. Scatter with ½ oz fresh coriander and serve in small bowls, warm or at room temperature.
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 7 g
- Carbs
- 40 g
- Fat
- 2 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does aloo kabli take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of waxy potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of cooked white chickpeas (kabuli chana)?
- Cannellini or butter beans, same amount.
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