Palakkad Chamayal: Aloo Channa Chaat

Tuesday, December 20, 2011

Aloo Channa Chaat

This post is dedicated to our friend PJ who is expecting her second baby. As soon as we came to know about it, all of the blogging marathon friends were quite excited. We all wanted to do something special for her and hence the idea of a virtual baby shower was conceived. So here’s wishing PJ a very happy, healthy and safe delivery.

PJ has a wonderful space with lots and lots of recipes. I tried out this yummy Aloo Channa Chaat from her space and it was loved by one and all at home. Though Chaats are my favorite and I can never resist from having them when I pass by my favorite Chaat Joints, I have never ventured into making them at home. Somehow I always thought these, if made at home would never taste like the ones we get outside. But I was proven wrong, this one tasted awesome and with the leftover chutneys I am planning to try out a few more chaat recipes.

Makes 4 servings

What you’ll need

1. Channa – 1 Cup
2. Boiled Potato – 2 to 3
3. Chaat Masala – ¼ tsp
4. Chilli Powder - ¼ tsp
5. Green Chutney *
6. Sweet Chutney*
7. Onion – 1 small, finely chopped
8. Coriander Leaves – 1 tbsp, finely chopped
9. Sev – 1 tbsp
10. Juice of ½ a lemon
11. Salt to taste

For the Green Chutney

1. Coriander Leaves – 1 small bunch
2. Mint Leaves – 1 small bunch
3. Green Chillies – 3 to 4 (adjust according to taste)
4. Ginger – 1 inch piece
5. Juice of ½ Lemon
6. Salt to taste

Method for Green Chutney

1. Wash the coriander and mint leaves. Slit the green chillies. Wash peel and roughly chop ginger.
2. 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.
3. Now add the lemon juice and salt to taste, mix well.
4. That’s it, green chutney is ready. This stays well for a week to 10 days when refrigerated.

For the Sweet Chutney

1. Dates – 10, pitted
2. Tamarind – a small lemon sized ball
3. Jaggery – as much as the tamarind
4. Chilli powder – ½ tsp
5. Roasted Cumin Powder - 1 tsp
6. Salt a pinch

Method for the Sweet Chutney

1. Pressure cook the dates and tamarind in separate containers.
2. Once cooked, remove and allow to cool. Then grind both the cooked dates and tamarind into a smooth paste.
3. Now heat a kadai, add the dates and tamarind mixture, then add jaggery and bring to boil.
4. Now add the chilli powder, jeera powder and salt and bring to boil again.
5. Remove from heat, when chutney becomes slightly thick and saucy.
6. Sweet chutney is ready. This also stays good for about 10 days when refrigerated.

Now to assemble the Aloo Chaat

1. Soak channa overnight, and pressure cook it for 3 whistles or until soft.
2. Cube the boiled potatoes and set aside.
3. 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.
4. Now add the chopped onions, and garnish with coriander leaves topped with sev.