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Channa Chaat


Another session of Blogging Marathon has started and for this week I chose to cook the Indian restaurant menu card as theme and the menu is from Akbar restaurant.We need to cook a starter,Chinese menu and Rice/Indian bread for each day from the menu.
As I am a fan of chaat items,after seeing the menu I decided to make Channa Chaat which is a healthy and guilt free starter.Now to the recipe............  

Ingredients

IngredientQuantity
Chick Peas/channa(cooked)1cup
Onion(finely chopped)3tbs
Tomato(finely chopped)2tbs
Potato(boiled,cubed) 1/4cup
Green chutney 11/2tsp
Sweet and sour chutney 11/2tsp
Green Chilly(chopped)2nos.
Coriander leaves(chopped)2tbs
Papdis(crushed)3-4nos.
Thin sev2tsp
Chaat masal powder3/4tsp
Salt1/8tsp

For Sweet and Sour Chutney/Katta mitta chutney/Imli chutney

IngredientQuantity
Thick Tamarind paste1/4cup
Jaggery/brown sugar3-4tbs
Red chilly powder1/2tsp
Roasted cumin powder 1/2tsp
Cumin seeds/jeeragam 1/2tsp
Garam masala powder 1/4tsp
Dates/pericchai(finely choppedl)2nos.
(optional)
Salt1/8tsp

For the Green Chutney 

IngredientQuantity
Coriander leaves(washed)1cup(tightly packed)
Mint leaves1/4cup
Green chilly 6nos.
Lemon juice1tsp
Ginger/inji 1/2 inch piece
Salt1/8tsp


Method 
For the sweet  and sour chutney 
  • Mix all the ingredients in a pan and cook it in a medium flame until it reaches the thick consistency.
  • Cool the chutney and store it in the refrigerator.


For the green chutney
  • Put the ingredients given in a blender or mixie and grind it to fine paste with little water.
  • Green chutney is ready.


Channa Chaat
  • In a bowl put the chick peas,onion,tomato,potato,green chilly,chaat masala powder,green chutney,red chutney,salt and mix it well.
  • Finally add the coriander leaves and papdis to it and give it a mix.
  • Put it in a serving bowl and garnish it with thin sev.
  • Serve it immediately.

Enjoy...........................................................................

  • The chutney can be made in the microwave oven also,put everything in a microwave safe bowl and cook it for 7 minutes.
  • The sweet and sour chutney has a long shelf life and stored in the refrigerator for 3 months.
  • Sprinkle the sev just before serving.
  • Adjust the amount of chutney according to personal preference.
  • Pomegranate kernels and chopped raw mango can also used for extra tangy and rich taste.
Check out my fellow bloggers running in Blogging Marathon#24.

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