Aloo chana chaat

1. Method for Green Chutney

2. Wash the coriander and mint leaves. Slit the green chillies. Wash peel and roughly chop ginger.

3. Now grind the above ingredients into a smooth paste adding a little water as and when required. Do not add too much water as the consistency of the chutney is generally thick. Transfer into a container.

4. Now add the lemon juice and salt to taste, mix well.

5. That’s it, green chutney is ready. This stays well for a week to 10 days when refrigerated.

6. Method for the Sweet Chutney

7. Pressure cook the dates and tamarind in separate containers.

8. Once cooked, remove and allow to cool. Then grind both the cooked dates and tamarind into a smooth paste

9. Now heat a kadai, add the dates and tamarind mixture, then add jaggery and bring to boil.

10. Now add the chilli powder, jeera powder and salt and bring to boil again.

11. Remove from heat, when chutney becomes slightly thick and saucy.

12. Sweet chutney is ready. This also stays good for about 10 days when refrigerated.

13. Now to assemble the Aloo Chaat

14. Soak channa overnight, and pressure cook it for 3 whistles or until soft.
Cube the boiled potatoes and set aside.

15. Now, in a bowl, add the chaana, boiled and cubed potatoes, lemon juice, salt, chaat masala powder, chilli powder, sweet chutney and green chutney and mix well.

16. Now add the chopped onions, and garnish with coriander leaves topped with sev.

17. Note:
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1. Adjust the amount of chutneys according to taste.
2. You could also add, papdi, and roasted peanuts for an added crunch.