Famous Indian Chaat, made with fried patties and white peas curry

Ingredients:
For Green Chutney
2 cups coriander leaves
1 large tomato
2-3 green chilies
2 garlic cloves
1 teaspoon cumin seeds
1 tablespoon lemon juice
Salt to taste

For Tamarind Chutney
2 tablespoon tamarind pulp
2 tablespoon gud (jaggery)
1/2 cup water
1/4 teaspoon cumin seeds
Pinch of garam masala
Pinch of black pepper powder
1/2 teaspoon oil
1/4 teaspoon salt

For Ragda
2 cups white vatana or matar (white dried peas, soaked overnight)
1 medium chopped onion
1/2 cup chopped tomatoes
1 teaspoon cumin seeds
1 teaspoon red chilli powder
2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala powder
1-2 dry red chilies
1 teaspoon lemon juice
2 tablespoon chopped coriander leaves
2 teaspoon oil
Salt to taste

For Patties
4 potatoes, boiled, peeled and mashed
1/4 cup dry fenugreek leaves
1/2 cup boiled vatanas
3-4 green chilies, chopped finely
1 teaspoon garam masala powder
1 teaspoon cumin powder
1/2 teaspoon red chilli powder
1 teaspoon amchur (dry mango pwder)
1 tablespoon chopped coriander leaves
Salt
Oil for shallow frying

For Assembling
1 finely chopped onion
1 tablespoon chopped coriander leaves
1 cup smooth yogurt
1 cup sev or bhujiya for crunchiness

Method:
For Tamarind Chutney
1. Heat oil in a deep saucepan, add cumin seeds and allow it to crackle.
2. Add garam masala, black pepper and water.
3. Now add tamarind pulp, gud, salt and cook till it starts thickening.
4. Remove from heat and keep aside.

For Green Chutney
1. Take whole tomato and grease with little oil. Char the tomato over high heat on a gas burner or grill tomatoes in a griller until done from all sides.
2. Remove the charred skin from tomatoes and keep it aside.
3. Wash coriander leaves, green chilies, coarsely chop them and keep aside.
4. In a blender grind the coriander leaves, chilies, charred tomatoes and cumin seeds with limited amount of water to maintain a thick consistency.
5. Add salt and lemon juice.

For Ragda
1. Wash and pressure cook vatanas in water, salt until well done, a bit overcooked. Reserve 1/2 cup boiled vatanas for patties.
2. Heat oil in a kadhai, add cumin seeds, red chilies and allow it to crackle.
3. Add onion and fry until golden brown. Now add tomatoes and fry until oil separates.
4. Add red chilli powder, coriander powder, turmeric powder, garam masala powder and fry for two minutes.
5. Add pressure cooked vatanas, salt, lemon juice and cook for 3-4 minutes.
6. Add water if required to maintain a semi thick consistency.
7. Sprinkle with coriander leaves and keep aside.

For Patties
1. Mix all the ingredients for patties well with hand.
2. Knead lightly and with the help of greased hands form round flat 1/2 inch thick patties.
3. Shallow fry these patties on a greased hot griddle, until crisp and golden brown. Remove on absorbent paper and keep aside.

For Assembling
1. Arrange 2 patties on a plate.
2. Pour 1 tablespoon of ragda on top.
3. Now pour 2 teaspoon green chutney, 2 teaspoon tamarind chutney, 2 teaspoon curd.
4. Sprinkle onion, coriander leaves, bhujia on top and serve hot.

Cooking time: 55-60 minutes