Sweet chutney

Ingredients
Tamarind - small portion
Dates - 5-6nos
Jaggery - handful
Jeera powder - 1tsp
Corrinader powder - 1tsp
Red chilli - 1tsp
Mango powder - 1tsp
Salt - a pinch

Method
1. soak tamarind and dates for some time. Later blend it with little water.
2. In a kadai, dry roast the jeera and corriander powder for a second and add the tamarind mixture. Then add red chilli, jaggery, mango powder, salt and allow it to boil. Add enough water and when you get a thick consistency remove from fire and allow it to cool.

Green chutney

Ingredients
Green chilli - 2nos
Corriander leaves - a bunch
Lemon juice - 1tsp
Salt - little
Jeera powder - 1/2tsp
Ginger - small piece

Method
1.Put everything in a blender and grind it with very little water. You can use this as a bead spreader, or for any chat items like bhel puri, aloo patti etc.

Aloo patti

It was a Sunday evening and the rain was pouring, we wanted to munch something. Luckily i had some soaked channa in the fridge. i pressure cooked it with some aloo (potato) and made this mouth watering dish.

Ingredients
Potatos - 4nos
Onion - 4nos
Tomato - 2nos
Corriander leaves - little
Channa (white & black) - 1/2cup
Turmeric powder - 1/4tsp
Garam masala - 1/2tsp
Jeera powder - 1/2tsp
Mango powder - 1/4tsp
Corriander powder - 1/2tsp
Tamarind Paste - 1/4tsp
Maida flour - 4tsp
Corn flour - 2tsp
Salt - little
ready to eat sev - 2tsp for 1 person
Oil - for shallow fry.

Method
1. Pressure cook pre-soaked channa and potatoes. Peel the skin of potato and set aside.
2. Cut onions. Mash the potatoes and add to it onions, corriander leaves, salt, turmeric powder, red chilli powder, garam masala powder and mango powder, mix thoroughly and take a small portion of it and flatten it. Do the remaining also in the same way.
3. Take the maida and corn flour in a bowl, add little salt, add water and make a little watery batter and set it aside.
4. In a heated kadai, add oil and then when hot add mustard, jeera and cut onions and fry nicely. Then add tomatoes, then all the dry powders and mix well. Then add the channa, tamarind paste and 2-3glasses of water. Add salt and allow it to boil.
5. Dip the potato pattis in maida batter and deep fry or shallow fry them. Both the sides must be golden in color.
6. Take a shallow plate, place 2 potato pattis, and pour the channa mixture, add a dash of green chutney, sweet chutney, a spoon of dahi or curd, corriander leaves, sev and serve hot.