Kachaloo chaat (salad)/ Taro root salad recipe
A tangy and spicy mix of kachaloo(taro root) with veggies and herbs to make a perfect wholesome healthy salad.
A tangy and spicy mix of kachaloo(taro root) with veggies and herbs to make a perfect wholesome healthy salad.
Jump to RecipeKachaloo chaat (salad) / Taro root salad
Kachaloo chaat is a tangy Indian salad made with boiled kachaloo (taro root), fresh vegetables, herbs, lime juice (or tamarind pulp) and traditional chaat spices.
It is fresh, crunchy, spicy and surprisingly filling . This salad and makes an easy no-oil snack, side dish or light lunch.
If you can’t find kachaloo, you can make this recipe with arbi (taro root) instead.
This salad/ chaat is a really healthy and tasty way to eat your root veggies.
What is Kachaloo?
Kachaloo is a starchy root vegetable used in Indian cooking. It belongs to the same family as taro root. It is related to taro/colocasia and is just slightly different from arbi (taro root).
The name can vary across different parts of India, and it is sometimes referred to as arbi, taro, avi or colocasia.
Kachaloo is generally rounder and larger than the arbi I use in some of my other recipes, although the terminology isn’t consistent everywhere. It is slightly more slimy when cut. But it is as healthy, and as tastier if cooked properly.
Once cooked kachaloo becomes soft and creamy inside, making it a good base for this tangy chaat.
If kachaloo isn’t available, arbi/taro root works well in this recipe.
This is not easily available in UK supermarkets, but you can easily find these in the Asian stores.
Kachaloo vs Arbi: Are They the Same?
Kachaloo and arbi are both names you will come across when talking about taro root (colocasia) in Indian cooking. However the names can get a little confusing because they are used differently in different parts of India.
Arbi is generally used for the smaller, elongated taro roots that are commonly cooked as a vegetable, meal accompaniment or snacks, while kachaloo often refers to a larger, rounder variety of taro root.
However, the names are not always used consistently, so you may find the same or similar root being called arbi, kachaloo, taro or colocasia depending on where you are.
Why you’ll love this kachaloo chaat recipe?
This chaat recipe is very simple and versatile. You can omit, or add veggies and beans and make your own combinations to alter this recipe as per your taste.
This Chaat/ salad is inherently vegan and gluten-free
No cooking oil needed, so it a really light oil free snack .
Fresh vegetables like cucumber, onions, tomatoes, peppers (if added), add crunch to the salad.
Lime (or tamarind), amchoor and chaat masala give it that classic tangy flavour
Easy to customise with chickpeas, beans or potatoes
And if you want to check out the health benefits of this veggie, or another way to cook taro roots, check out my tangy masala arbi recipe and arbi chips recipe.
How to cook Kachaloo for the chaat /salad ?
For this simple recipe you need to wash thoroughly the kachaloos. In a pressure cooker, with a little water and salt, boil the kachaloos for almost 20-25 minutes.
Important: Taro root and arbi should always be properly cooked before eating. Avoid eating it raw.
Once boiled,Let them cool.
These will become soft, and you will be able to easily peel off the skin . Once cool , check to ensure these are boiled properly by passing a knife or a fork .
These should be soft when you touch it. Do not overcook, as otherwise these will be too mushy, and not taste good.
Ingredients required to prepare Kachaloo Chaat
Slice Kachaloo into small cubes. Chop all the other veggies and herbs you want in your salad.I usually add onions, spring onions, spring onions green, cucumber, tomatoes, fresh coriander, fresh mint leaves, chillies.
You can add bell peppers, boiled potatoes, boiled beans, or even chickpeas.
In a bowl mix everything together, and add spices to add some tanginess to your salad.
Add salt/sea salt, black pepper powder, red chilli powder – to taste
Don’t have chilli powder? You can use chilli flakes, paprika or cayenne pepper instead.
If you want the kachaloo chaat to be more tangy add a little black salt, amchoor (dry mango powder) or little chaat masala.
Give it a good shake/ mix.
Sprinkle fresh lime juice and mix well.
Another alternative to lime juice is tamarind pulp.To make this, take a handful of seedless tamarind ( this is easily available at asian stores, and even at some Tesco /Asda stores). Add 1/4 cup boiling water, and let the tamarind rest well for about half an hour. Using a folk, or hands mix it well when cool, strain and add to your salad.
Your very own, easy peasy, healthy salad is ready.
Check out the recipe with detailed measurements below in the recipe card.
Recipe Card
Kachaloo Chaat/ taro root salad recipe
Ingredients
- 250 gms kachaloo/ arbi/ taro root
- 1/2 small onion chopped finely
- 1-2 small green onions whole chopped finely
- 1/2 cup cucumber finely chopped
- 1 small tomato finely chopped
- 1 small green chilly finely chopped (using this is optional)
- few sprigs fresh coriander leaves/ parsley finely chopped
- few sprigs mint leaves finely chopped
- salt/ sea salt as per taste
- 1/8 tsp black salt powder
- 1/8 tsp black pepper powder
- chilli powder as per taste
- 1/2 tsp amchoor powder (dry mango powder)
- 1/8 tsp chaat masala optional
- 2 -3 tsp fresh lime juice or tamarind pulp
Other optional ingredients you can add to your salad
- 1/2 cup boiled beans mix of red kidney/edamame beans, white beans
- 1/2 cup mixed sprouted lentils
- 1/2 cup boiled chickpeas
- chopped bell peppers
- boiled potatoes chopped
Instructions
- Wash the kachaloos thoroughly. In a pressure cooker, with a little water just to cover the kachaloos, and 1/2 tsp salt, let the kachaloos boil for almost 20-25 minutes.These will become soft, and you will be able to peel off the skin easily.After 25 minutes check to ensure these are boiled properly. These should be soft when you touch it, but do not over cook. they should not be mushy.Let them cool.
- Once cool, peel of the skin. It will come off easily, and chop it into small cubes.
- Chop all the other veggies and herbs that you are adding to your salad-onions, spring onions, spring onions green, cucumber, tomatoes, fresh coriander, fresh mint leaves, chillies.
- In a bowl mix everything together, and add spices- salt/sea salt, black pepper powder, red chilli powder, black salt, amchoor (dry mango powder), chaat masala (optional).Give it a good shake/ mix.
- Top this with fresh lime juice, or tamarind pulp (check the recipe for tamarind pulp below).Mix well and serve
Tarmarind pulp
- Take a handful of seedless tamarind ( this is easily available at asian stores, and even at some Tesco/ASDA stores). Add 1/4 cup boiling water, and let the tarmarind rest well for about half an hour. Using a folk, or hands mix it well, strain and add to your salad.
Notes
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