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

Ingredient	Quantity
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 sev	2tsp
Chaat masal powder	3/4tsp
Salt	1/8tsp

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

Ingredient	Quantity
Thick Tamarind paste	1/4cup
Jaggery/brown sugar	3-4tbs
Red chilly powder	1/2tsp
Roasted cumin powder	1/2tsp
Cumin seeds/jeeragam	1/2tsp
Garam masala powder	1/4tsp
Dates/pericchai(finely choppedl)	2nos. (optional)
Salt	1/8tsp

For the Green Chutney 

Ingredient	Quantity
Coriander leaves(washed)	1cup(tightly packed)
Mint leaves	1/4cup
Green chilly	6nos.
Lemon juice	1tsp
Ginger/inji	1/2 inch piece
Salt	1/8tsp

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.