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Aloo Kabli

Madhushree basu Roy
Kolkata street style potato salad
Prep Time 10 mins
Cook Time 10 mins
12 hrs
Course Appetizers, Salads, Vegetarian
Cuisine Bengali, Indian
Servings 4 people


  • 2 medium boiled potatoes
  • 1 large onion
  • 1 large tomato
  • 3 inch cucumber
  • 1/2 cup Bengal gram sprouts
  • 1/2 cup boiled yellow peas
  • 1 lemon ball sized tamarind pulp
  • 1 tsp bhaja moshla see notes
  • 2 nos green chillies
  • 1 tbsp lemon juice
  • black salt to taste


  • For boiling the yellow peas, you need to take half a cup of yellow peas and keep it soaked overnight. Then drain the water and pressure cook it for one whistle or 10 minutes. If it hasn't softened, just let it simmer for a few more minutes. The peas should have become soft but holding shape.
  • Instead of sprouted Bengal gram, you can use boiled Bengal gram too.
  • Soak the tamarin in 3 tbsps of water and keep aside.
  • Peel the potatoes and cut them into round slices. Cut the tomatoes in slices and the onions in rings too. Chope the green chillies.
  • In a mixing bowl, take all the vegetables, yellow peas and sprouts. Toss them. Add black salt. If you do not have black salt, use sea salt. Regular salt doesn't give the same effect.
  • Add bhaja moshla, about half a tsp and the other half, sprinkle while serving.
  • Squeeze in lemon juice and finally strain the tamarind water in the bowl. Add enough tamarind water to make the mixture wet.
  • Give it all a good toss and serve in small bowls or sal leaf plates with toothpicks.
Keyword aloo kabli, alu kabli, easy bengali recipe, kolkata street food, potato salad, spicy potato salad