Madras Marina Beach famous Bread Channa

This was something that I always look forward to during all of my summer holidays. That's the time when we used to go to the famous Marina Beach at Chennai. I fondly remember saying "Akka, oru plate Bread Channa kudunga... karam kammiya.. plastic plate la kudunga.. " etc :-). 

I wanted to share the lovely memories with my 3-year old daughter who has not got an opportunity so far to taste this plateful of deliciousness. Here is the recipe for all of you:

Ingredients:

Bread - Any type, One loaf

Butter - 1 tsp

For Channa:

Chickpea (or White Kabuli Channa) - 250 gms

Onion - 1 large no., finely chopped

Jeera - 1 tsp

Turmeric powder - 1 tsp

Salt - to taste

Chole Masala - 2 tsp (optional)

Whole spices (or Sabut Garam masala) - Bay leaf, Cinnamon, Cloves, Cardamom - a little bit of everything

Oil - 3 tsp

To be ground into paste:

Tomatoes - 2 medium nos.

Red Chillies -2 nos.

Green Chillies - 2 nos.

Ginger - an inch

Garlic - 5-6 cloves

For Green Chutney:

Mint leaves - 1 cup

Coriander leaves - 1 cup

Green Chillies - 2 nos

Jeera -a pinch

Amchur powder (or Raw Mango powder) - 1/2 tsp

Lemon - 1/2 medium size

Salt - to taste

For Sweet Chutney:

Imli (or Tamarind) - A small lemon sized ball

Seedless Dates - 7-8 nos

Gur (or Jaggery) - 1 Small cup

Jeera - 1 tsp

Red Chilli powder - 1/4th tsp

Salt - to taste

For Garnishing- 

Onion - 1 medium size, finely chopped

Coriander - 1 small cup, finely chopped

Plain Sev- 1 small cup

Chaat Masala powder - 1 tsp

Method to make Channa:

1. Soak white chana in water overnight  (7-8 hours at least). Drain water and put it in a pressure cooker and add water to immerse the chana. Tie the whole spices in a small bit of white muslin cloth and put it along with the white chana in the cooker. Add little bit of salt so the Chana will easily get along well with the masalas later. Close the lid and pressure cook it for at least 7-8 whistles. Keep the flame to low and let it remain for another 8-10 mins. Switch off the gas. When the pressure leaves,check if the chana is properly cooked (it should be really soft) and then remove and discard the white muslin cloth which had the whole spices. Drain and keep any excessive water from the chana in a separate bowl.
2. In a pan, splutter some Jeera. Once it starts releasing aroma, add the finely chopped onions for 3-4 mins till it becomes soft and transparent. Now add the ground mixture of ginger, garlic, red and green chillies and tomatoes into the pan. Add salt to taste. Add the turmeric powder and stir. Close it with a lid till all the moisture gets absorbed and it starts releasing oil. When you see the oil getting separated, transfer this mixture to the pressure cooker that contains boiled chana. Check for salt and add if necessary. If you want to make it more spicy, you can add a tsp of red chilli powder at this stage. Add Chole masala (or garam masala if not available) and stir well. Add the excess water that we kept in a bowl earlier if need be. It should be of pouring consistency. Close the pressure cooker lid and keep it on low flame for 12-15 mins till all the masalas coat the chana well. Transfer into a bowl and keep it ready.

Method to make Green Chutney:

Grind all the ingredients under this head except the lemon. Once made into a fine paste, transfer into a small bowl and squeeze some lemon juice into this. Keep it ready in a small bowl.

Method to make Sweet Chutney:

In the same pressure cooker, put tamarind and dates and add a little bit of water just enough to soak them. Let it remain on low flame for 12-15 mins. Now add Jeera, red chilli powder and salt to taste. After a couple of mins., switch off the gas. Once it cools down, puree the mixture using a food processor and then strain it. 

Final Stages:

Toast the bread slices using little bit of butter in a hot tawa. Once this is done, tear them into bite size pieces and arrange them in a plate. Now pour the Channa masala on top of this followed by a spoonful of green chutney and sweet chutney on top. Now sprinkle some finely chopped raw onions, plain sev and finely chopped fresh coriander leaves. To finish it off, sprinkle a pinch of chaat masala powder and serve immediately.

Notes:
1. This can be made as a perfect party time snack. Keep all the elements ready and you can toast the bread and assemble everything just when needed. Toast the bread only when it you are going to serve it otherwise the bread will become soggy.
2. The sweet chutney can be stored in a dry air tight container in the refrigerator upto 30 days.