Authentic Bengali Alu Kabli Recipe: A Spicy Street Food Delight

Ingredients

  • 4 medium sized potatoes
  • 1 cup of dried yellow peas
  • 2 finely chopped green chillies
  • 1 inch piece of ginger, grated
  • 1 tablespoon of tamarind pulp
  • 1 teaspoon of chaat masala
  • 1 teaspoon of cumin powder
  • 1 teaspoon of red chilli powder
  • 1/2 teaspoon of black salt
  • 1/2 teaspoon of turmeric powder
  • 2 tablespoons of finely chopped coriander leaves
  • 1 tablespoon of lemon juice
  • Salt to taste
  • 2 tablespoons of cooking oil

Steps and instructions

  1. Soak the dried yellow peas in water overnight.
  2. Boil the soaked peas and potatoes in a pressure cooker. Cook until they are soft and can be easily mashed.
  3. Peel the boiled potatoes and cut them into small pieces.
  4. Heat oil in a pan. Add the grated ginger and green chillies. Sauté for a minute.
  5. Add the boiled peas to the pan. Stir well.
  6. Add turmeric powder, red chilli powder, and salt. Mix well and cook for 2-3 minutes.
  7. Add the chopped potatoes to the pan. Mix well.
  8. Add tamarind pulp, cumin powder, chaat masala, and black salt. Mix well and cook for 2-3 minutes.
  9. Turn off the heat. Add the lemon juice and coriander leaves. Mix well.
  10. Alu Kabli is ready to be served. Enjoy it warm or cold.

Tools for making

  • Potato peeler - to peel the boiled potatoes
  • Pressure cooker - to boil the dried yellow peas and potatoes
  • Pan - to cook the peas and potatoes with spices
  • Grater - to grate the ginger
  • Spatula - to stir and mix the ingredients in the pan

Recipe variations

  • Add diced tomatoes for a tangy twist.
  • Include chopped onions for added flavor and crunch.
  • Sprinkle roasted cumin seeds for an extra burst of aroma.
  • Garnish with sev (crunchy chickpea flour noodles) for a crispy texture.
  • For a vegan option, skip the tamarind pulp and use lemon juice as a souring agent.
  • Add a dash of chaat masala and red chilli powder to the boiled potatoes before mixing them with the peas.
  • Include boiled chickpeas along with the peas for a protein-packed variation.
  • Add pomegranate seeds for a burst of sweetness and a colorful touch.
  • Replace the yellow peas with black-eyed peas or lentils for a different taste and texture.
  • For a spicier version, increase the quantity of green chillies or add a pinch of cayenne pepper.

Recipe overview

Alu Kabli is a popular street food dish from the East Indian states of West Bengal and Odisha. This flavorful and tangy snack is made with boiled potatoes and yellow peas, mixed with a variety of spices, and topped off with tamarind pulp, giving it a unique and irresistible taste. It's a simple and quick dish to prepare, perfect for a snack or appetizer. This recipe takes you through the easy steps to make your own Alu Kabli at home, replicating the authentic street food flavor. Whether you enjoy it warm or cold, this dish is sure to delight your taste buds.

Common questions

  1. Can I use canned peas instead of dried yellow peas? No, it is recommended to use dried yellow peas for this recipe as they have a different texture and taste compared to canned peas.
  2. Can I substitute tamarind pulp with something else? If you don't have tamarind pulp, you can use lemon juice as a substitute. However, the flavor may vary slightly.
  3. Can I add more spice to the recipe? Yes, you can adjust the amount of spices according to your taste preferences. You can increase the amount of red chilli powder or green chillies for a spicier flavor.
  4. Can I add any other vegetables to the dish? Alu Kabli traditionally includes only potatoes and peas. However, you can experiment by adding other vegetables such as boiled carrots or cucumber for added crunch and flavor.
  5. How long does it take to cook the dried yellow peas and potatoes in the pressure cooker? It usually takes around 8-10 minutes for the peas and potatoes to cook in the pressure cooker. However, the cooking time may vary depending on the type and efficiency of your pressure cooker.

Serving dishes and utensils

  • Mixing Bowl - A medium-sized bowl for mixing the ingredients.
  • Pressure Cooker - Used for boiling the peas and potatoes.
  • Pan - A frying pan or skillet for cooking the peas and potatoes.
  • Spatula - A utensil for stirring and mixing the ingredients while cooking.
  • Knife - Used for peeling and cutting the potatoes.
  • Cutting Board - Provides a surface for cutting and preparing the ingredients.
  • Measuring Spoons - For measuring the spices and tamarind pulp accurately.
  • Lemon Squeezer - Optional, for extracting juice from the lemon.
  • Garnishing Plate - A plate or serving dish for presenting the Alu Kabli.

Origin stories

Alu Kabli is a cherished street food hailing from the heart of Kolkata, India. This delicacy is a characterful testament to the city's culture: lively, vibrant, and full of zest, much like the city's bustling streets and spirited denizens. The dish is an echoing symphony of flavors, and its preparation is a ritual unto itself. The vendors, with their swift, practiced movements, add layers of spices to the boiled potatoes and peas, making the crowd's mouth water in anticipation. Often enjoyed during the monsoon season, it brings a warm, comforting sensation that counters the cool, drizzly weather outside. In Kolkata, the mere mention of Alu Kabli is enough to transport locals to their childhood, evoking memories of sharing plates of this tangy, spicy treat with friends after school. This humble dish is not just food; it's an emotion, a story of Kolkata's soul, narrated through its flavours.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.