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Sweet And Sour Chana Chaat

Chickpeas ½ kg (boiled)
Potato ½ kg (boiled)
Onion 2
Mint leaves ½ bunch
For Yogurt Chutney:
Yogurt 250 gm
Green chillies 6
Water 1 cup
Green coriander ½ bunch
Salt ½ tsp
Mint leaves 2 tbsp
For Tamarind Chutney:
Tamarind pulp 1 cup
Water 1 cup
Cumin seeds 1 tsp
Jaggery 1 tbsp
Red chillies 2 tsp (crushed)
Salt ½ tsp
For Chaat Spice:
Red chillies 12 (whole)
Celery seeds 1 tsp
Cumin seeds 1 tsp
Fennel seeds 1 tsp
Coriander 1 tbsp (whole)
Rock salt (kala namak) ½ tsp
Citric acid (Tatri) ½ tsp
Cooking Instructions
For Yogurt Chutney: Grind green chilli, green coriander, mint leaves, salt and water in a blender. Add you yogurt and mix well.
For Tamarind Chutney: Add tamarind juice, cumin seeds, red chillies, salt, jaggery and water in a sauce pan and cook till done.
For Chaat Spice: Roast whole red chillies, celery seeds, cumin seeds, aniseed, and whole coriander on griddle (tawa).
Then add rock salt and citric acid in roasted mixture and mix well.
Now cut boiled potatoes in cubes, mix boiled potatoes and boiled chickpeas in a serving dish.
Now add tamarind chutney and yogurt chutney in serving dish.
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