Ingredients:

• 5 to 6 – puris
• For gravy: 1 – Potato (small)
• 1 cup – fresh/frozen peas
• 1 – medium Onion (chopped)
• 6 Cloves – Garlic
• Ginger – 1/2 inch
• 3-4 – Green chillies (medium)
• 1/2 cup – Coriander leaves
• 1/2 cup – Mint leaves 1/2 flower – Star anise
• 4 – Cloves
• Cinnamon – 1 inch
• 5 – pepper – (whole)
• 1/2 inch piece – Marathi Moggu
• Salt (to taste)
• 1/2 tbsp -tamarind paste
• 1/2 tbsp – Sugar
• 1/2 tbsp – edible oil
• Water
• For garnish: | 2 – medium Tomatoes (chopped)
• 1 – medium Onion (chopped)
• 2 tbsp – Coriander leaves (chopped)
• 1 cup – Curd
• Salt
• Red Chilli powder
• Chaat masala
• 1 cup – sev/boondi
• 1/2 cup – sweet chutney

Method:

1. To make the gravy:
2. Boil potato and peas and keep it aside.
3. Make a paste of garlic, ginger, chillies, coriander leaves, mint leaves and all the spices.
4. In a pan fry chopped onions in oil till onions start looking transparent and then add 2 tbsps of boiled peas and fry for 2 mins.
5. In a blender, make a paste of boiled potato and fried onions and peas.
6. Mix both potato paste, spice paste and tamarind paste in a wok (kadai).
7. Add salt and sugar to the mixture.
8. Boil the mixture with a glass of water on medium flame for about 5 mins stirring occasionally.
9. Add the rest of the boiled peas in to the mixture and boil for another 3 mins.
10. Serving:
11. On a serving plate crush the puris.
12. Pour the gravy on puris.
13. Garnish with chopped onions, chopped coriander and chopped tomatoes.
14. Sprinkle a pinch of salt, chilly powder and chaat masala.
15. Add a spoon of curd and sweet chutney.
16. Garnish finally with sev/boondi and serve hot.

Recipe courtesy of Kavitha