firstly, in a pressure cooker take 1 cup white peas (soaked overnight).

add 3 potato, ½ tsp turmeric and ½ tsp salt.

also, add 2 cup water and pressure cook for 3 whistles. keep aside.

in a mixi jar take 12 clove garlic, 1 inch ginger and 1 tomato.

add ½ tsp cumin powder, 1 tsp chaat masala, ½ tsp sugar, 1 tbsp chilli powder, ½ lemon and ½ tsp salt.

grind to smooth paste adding water if required. spicy garlic chutney is ready.

in a large kadai heat 2 tbsp oil. add 1 tsp cumin, 1 tsp kasuri methi and saute until it turns aromatic.

add 1 onion and saute until the onions change colour.

further, add 2 tbsp prepared garlic chatni and cook well.

also, add 2 tomato and saute until the tomato turns soft and mushy.

keeping the flame on low, add ½ tsp cumin powder, ½ tsp turmeric, ½ tsp coriander powder, 1 tsp chilli powder, ½ tsp garam masala and ½ tsp salt.

saute until the spices turn aromatic.

mash the boiled potato and add to the kadai.

cook until all the spices are well combined.

also, add cooked peas and mix well.

to get a bright colour, add 4 drops red food colour and water to adjust the consistency.

mix well making sure to adjust consistency as required.

cover and boil for 5 minutes or until the flavours are absorbed well.

now add 1 tsp chaat masala and 2 tbsp coriander.

mix well, and aloo matar ragda is ready to prepare the chaat.

firstly, crush the papdi into the plate.

pour in prepared ragda generously.

top with green chutney, tamarind chutney and garlic chutney.

further add onion, tomato, cucumber, sev and coriander.

finally, enjoy aloo matar chaat with more papdi if required.