2 servings

Cooking Time

30 minutes


  • 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)

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. As the alu kabli kaku (uncle) chops the potatoes with a rickety knife, sprinkles the spices, squeezes the lime, the tamarind pulp and tosses everything together, children stand around and watch with rapt attention, mouths watering. Within minutes freshly made alu kabli is filled into tiny thongas (small pockets) made from old newspaper and handed out—to be hungrily devoured and shared with friends.

[This video is created in association with American Express Essentials as part of their new series "The Tastemakers" – featuring their selection of the world's most distinctive food bloggers. American Express Essentials is the definitive digital compendium of the best and brightest new ideas. Whether looking for ideas for your next vacation or the latest trends in food, fashion or design, let American Express Essentials be your guide. Discover more online at https://www.amexessentials.com.]

Recipe Notes


  1. Dice potatoes into small 1 cm cubes and add to a mixing bowl.
  2. Add finely chopped onions.
  3. Add roughly chopped tomatoes.
  4. Add roughly chopped cucumber.
  5. Chop and add green chillies.
  6. Squeeze lime juice into the bowl.
  7. Soak ripe tamarind in water and mash to form a pulp. Strain the pulp and into the bowl.
  8. Add the boiled yellow peas and the soaked sprouted Bengal gram.
  9. Finally, add the salt, black salt and bhaja moshla.
  10. Toss everything together very well so that the tamarind pulp coats everything. The mixture s


  1. Knife / bnoti
  2. Mixing bowl
Victorinox 3 inch paring knife

Victorinox 3 inch paring knife

Steel mixing bowl

Steel mixing bowl

9 inch