Black Chana Potato Cups Recipe – Tangy Street Food Snack

Last Updated on 6 months ago by Neha Deshmukh

Black Chana Potato Cups Recipe – Tangy Street Food Snack

Hey everyone! If you’re anything like me, you love a good chaat – that perfect blend of sweet, spicy, tangy, and crunchy. Today, I’m sharing a recipe that’s become a real hit at my gatherings: Black Chana Potato Cups. They’re a delightful twist on classic street food, super easy to make, and always disappear in minutes! Seriously, prepare to make a double batch.

Why You’ll Love This Recipe

These aren’t just tasty; they’re fun! The little potato cups are adorable, and the filling is bursting with flavor. They’re perfect for parties, picnics, or even a satisfying afternoon snack. Plus, they’re relatively healthy – packed with protein from the chana and the goodness of potatoes. What’s not to love?

Ingredients

Here’s what you’ll need to whip up these delicious Black Chana Potato Cups:

• 1 cup black chana (Bengal gram)
• 1 tsp turmeric powder
• 1 tsp salt
• 10 small potatoes
• 1 cup cumin seeds
• 1 cup tamarind chutney
• 1 cup water
• 1 onion, finely chopped
• 2 tbsp sev (thin chickpea noodles)
• Pinch of chili powder (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Black Chana (Bengal Gram) – Benefits & Soaking

Black chana is a powerhouse of protein and fiber. Soaking is essential – it softens the chana and makes it easier to digest. I usually soak mine for at least 6 hours, but overnight is even better.

Potatoes – Choosing the Right Variety

You want potatoes that hold their shape well when cooked. Red potatoes or Yukon Gold work beautifully. Avoid overly starchy potatoes like Russets, as they can get mushy.

Cumin – Roasting for Maximum Flavor

Don’t skip roasting the cumin seeds! It unlocks their aroma and adds a depth of flavor you just can’t get otherwise. Keep a close eye on them – they burn quickly.

Tamarind Chutney – Regional Variations & Sweetness Levels

Tamarind chutney varies a lot depending on the region. Some are sweeter, some are spicier. Adjust the amount of water you add to get the consistency you like. If yours is very sweet, a squeeze of lemon juice can balance it out.

Kala Namak (Black Salt) – The Unique Flavor Profile

Kala namak is what gives this chaat its signature flavor – a slightly sulfurous, umami kick. It’s totally worth seeking out! You can find it at most Indian grocery stores or online.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the black chana in plenty of water for at least 6 hours. Drain and rinse well.
2. Add the soaked chana to a pressure cooker with the turmeric powder, salt, and 1 cup of water. Pressure cook for about 5 whistles.
3. While the chana is cooking, steam the potatoes in a steamer basket inside the pressure cooker (genius, right?). This saves time and energy! Steam until tender, about 15-20 minutes.
4. Once the chana and potatoes are cooked, let them cool slightly.
5. Dry roast the cumin seeds in a pan until fragrant. Be careful not to burn them! Crush them into a fine powder using a mortar and pestle or a spice grinder.
6. Peel the potatoes and carefully carve out a small well in each one, creating little cups.
7. Arrange the potato cups on a serving plate. Sprinkle each cup with the roasted cumin powder and a generous pinch of kala namak.
8. Fill each potato cup with the boiled black chana.
9. Drizzle generously with diluted tamarind chutney.
10. Garnish with chopped onions, sev, and a tiny pinch of chili powder if you like a little heat. Serve immediately and watch them disappear!

Expert Tips

• Don’t overcook the potatoes! You want them firm enough to hold their shape.
• Taste the tamarind chutney and adjust the sweetness/sourness to your liking.
• For a smoother chana texture, you can lightly mash a portion of it before stuffing the potatoes.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your sev is vegan-friendly (some contain dairy).
• Gluten-Free Adaptation: Sev typically contains gluten. Look for gluten-free sev options or omit it altogether.
• Spice Level Adjustment: If you’re sensitive to spice, skip the chili powder. For extra heat, add a pinch of cayenne pepper to the chana while cooking.
• Festival Adaptation (Navratri/Diwali): This makes a fantastic festive snack! My aunt always makes a huge batch for Diwali.

Serving Suggestions

These Black Chana Potato Cups are best served immediately. They’re a great addition to a chaat party spread, or simply enjoyed as a standalone snack with a cup of chai.

Storage Instructions

Honestly, these are best eaten fresh. However, you can store the chana and tamarind chutney separately in airtight containers in the refrigerator for up to 2 days. Assemble the cups just before serving to prevent the potatoes from getting soggy.

FAQs

How long can I soak the black chana for optimal texture?

You can soak it for up to 8 hours, or even overnight. The longer it soaks, the softer it will be.

Can I use a different type of chutney instead of tamarind?

While tamarind chutney is traditional, you could experiment with mint-coriander chutney or even a sweet mango chutney for a different flavor profile.

What is the best way to prevent the potatoes from becoming mushy?

Don’t overcook them! Steam them until they’re just tender, and handle them gently when carving out the cups.

Can this be made ahead of time?

You can prepare the chana, potatoes, and cumin powder ahead of time. But assemble the cups right before serving for the best texture.

Is Kala Namak essential for the authentic flavor?

It really does add a unique flavor, but if you can’t find it, you can use regular salt. It won’t be quite the same, but still delicious!