Ingredients:

• 12 – 14 – Flat papdi
• 1 – Potato, medium sized (peeled, boiled and mashed coarsely)
• 1/2 cup – Dried peas (soaked in water for about 6-8 hrs)
• 1 – big onion, chopped finely
• 1 tsp – Oil
• 1 tsp – Jeera
• 1 tsp – Red Chilli powder
• 1/2 – 3/4 tsp – Garam Masala
• 1/2 – 3/4 tsp – Chaat masala
• 1/2 tsp – Turmeric powder
• 1 tsp – Tamarind paste or Lime sized Tamarind pulp soaked in warm water
• 1 tbsp -Jaggery
• 2 – 3 strands – Cilantro
• 1 – 2 tbsp – Sev
• 1 – Tomato, small sized (chopped finely)
• Salt – as per taste
• For the Green Chutney:
• 1 – 2 tsp – Jeera
• 1.5 inch piece – Ginger
• 5 – 6 strands – Cilantro
• 2 – 3 – Green chillies
• 3 – 4 – Mint leaves (optional)

Method:

1. Add enough water to the soaked peas and pressure cook until done.
2. It usually takes about 2-3 whistles.
3. Meanwhile, grind the ingredients for the green chutney to a smooth paste with some water.
4. Heat oil in a pan and add jeera seeds.
5. Keep aside 1-2 tbsp of chopped onions for garnishing and add the rest to the oil and saute for a couple of minutes.
6. Add the peas and the mashed potatoes and mix well.
7. Add some water to bring it to a semi- liquid state.
8. Add tamarind, jaggery, salt, green chutney and the rest of the dry masalas and cook for a couple of minutes.
9. Add more water if the masala thickens.
10. Adjust the sweetness and masalas according to taste.
11. To Serve: take about 5-7 papdi per plate and crush them coarsely with your hands.
12. Spread the papdi around the plate and pour a generous amount of cooked contents all over the papdi.
13. Top with sev, finely chopped cilantro, onions and tomatoes.
14. Serve immediately.