Chana Chaat Recipe

Ingredients

To Be Blended Into A Smooth Khatti-meethi Chutney (using A Little Water)
2 cups chopped mint leaves (phudina) leaves
1 cup chopped coriander (dhania)
4 to 6 green chillies , roughly chopped
2 tbsp sugar
1 tsp cumin seeds (jeera)
1 1/2 tbsp lemon juice
1/2 tsp chaat masala
salt to taste

Other Ingredients

1 cup soaked and boiled kabuli chana (white chick peas)
1 tbsp butter
1/2 tsp cumin seeds (jeera)
1/2 cup chopped tomatoes
1 cup boiled and peeled and potato cubes
1/2 cup paneer (cottagte cheese) cubes
1/4 cup khatti-meethi chutney
salt to taste
2 tbsp finely chopped coriander (dhania)
1/2 tsp lemon juice

Method

1. Heat the butter in a broad non-stick pan and add the cumin seeds.

2.When the seeds crackle, add the tomatoes, potatoes and kabuli chana, mix well and cook on a medium flame for 1 minute.

3.Add the paneer and salt, mix lightly and cook on a medium flame for 1 to 2 minutes.

4.Remove from the flame and keep aside to cool.

5.When cooled, add ¼ cup of khatti-meethi chutney, lemon juice and coriander and toss well.

6.Refrigerate for 1 hour and serve chilled.