Ingredients

• 1/2 cup - boiled channa
• 1 - boiled potato
• 1/4 cup - paneer cubes
• 4 tbsp - capsicum
• 1/4 cup - tomatoes
• 1/2 tbsp - butter
• 1/2 tsp - cumin seeds
• Salt to taste
• 1/4 tsp - lemon juice
• 1 tbsp - coriander leaves
• For chutney:
• 1/2 tsp - cumin seeds
• 1 cup - chopped mint leaves
• 1/2 cup - coriander leaves
• 4 - green chillies
• Ginger -1 inch piece
• 3 tbsp - lemon juice
• 1 tbsp - sugar
• 1/4 tsp - chaat masala
• Salt to taste

How to Make Channa Chaat with Chutney

• Blend the ingredients for the chutney to a smooth paste. Add a tsp of water while grinding if required.
• Cut and chop the tomatoes, capsicum and potato into small cubes.
• Heat butter in a kadai and add the cumin seeds.
• When they crackle add the boiled channa, potatoes, tomatoes, capsicum and paneer and cook for a minute.
• Remove from flame and allow it to cool.
• When cool, add the khatta meethi chutney, salt, lemon juice and coriander leaves. Mix well.
• Serve immediately.
• Recipe and image courtesy: Jeyashris Kitchen
• http://www.jeyashriskitchen.com/