× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA – Philippines website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.ph.

OK Cancel

Alu Kabli – Bengali Potato and Chickpea Salad

Alu Kabli is a classic Bengali style potato and chickpea salad. A snack perfect for anytime of the year.

Share this

Print Recipe
Potato Type: Reds
Prep Method: Boiled


Side DishSnack

Prep Time

75 Mins

Cook Time

20 Mins


Serves 4


Alu Kabli is a classic Bengali style potato and chickpea salad. A snack perfect for anytime of the year.


  • 1 1/2 teaspoons whole cumin seeds
  • 2 dried red chilies or 3/4 teaspoon red cayenne powder
  • 1/4 teaspoon whole black peppercorns
  • 2 Tablespoon tamarind paste or lemon juice
  • 1 1/2 teaspoons black or pink salt
  • 3/4 lb. red skinned or other potatoes
  • 3/4 cup cooked or canned chickpeas
  • 1 small red onion, finely diced
  • 2 or 3 green chilies, minced
  • 3 Tablespoons chopped cilantro
  • 2 Tablespoons toasted peanuts (optional)


  1. Roast the whole cumin seeds and the dried red chilies (if using) in a small skillet, for about 1 minute, until fragrant and smoky. If you are using the red cayenne pepper do not add to the skillet, just roast the cumin seeds.
  2. Place the cumin seeds and chilies or cayenne powder and black peppercorns in a spice grinder and grind to a powder.
  3. Place in a small mixing bowl. Add in the tamarind paste or lemon juice and the salt and mix well and set aside. Add about 2 tablespoons of water if needed.
  4. Boil the potatoes until they are soft. Cool and dice and place in a large mixing bowl.
  5. Add in the chickpeas, onions and the green chilies and mix well.
  6. Toss with the tamarind dressing. Cool thoroughly. It is a good idea to chill this for about an hour.
  7. Toss with the cilantro and peanuts if using.
  8. Serve as a snack with your favorite rejuvenating beverage.

The prep time includes an hour for chilling.


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving







Vitamin C










Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up