Alu Kabli

A delicious, quick snack made with boiled potatoes tossed in tamarind, lime and spices—a Kolkata specialty

  • Cooking time
    30 minutes
  • Calories
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There is perhaps no school in Calcutta that does not have an alu kabli vendor outside its gates. At tiffin breaks, or after school, children gather around the tiny makeshift stand that the alu kabli seller sets up with all the mise en place—boiled potatoes, chopped onions, green chillies, containers of alu kabli masala and salts, bunches of coriander leaves, a bowl of tamarind pulp and lime—ready to rustle up fresh chaat.

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2 servings
  • 150 g boiled potatoes
  • 30 g boiled motor (whole yellow peas)
  • 30 g sprouted chhola (bengal gram)
  • 20 g onions (finely chopped)
  • 3 g green chillies (finely chopped)
  • 5 g coriander (finely chopped)
  • 30 g cucumber (diced)
  • 30 g tomato (diced)
  • 10 g lime
  • 10 g tamarind (soaked in 40g water)
  • 1 tsp bhaja moshla
  • 1 tsp chilli flakes
  • 3 g beetnoon (black salt)
  • 3 g salt
  • 10 g jhuri bhaja (sev)


  1. Add all the ingredients to a mixing bowl.
  2. Toss everything together very well so that the tamarind pulp coats everything.
  3. Serve with jhuri bhaja as garnish.

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