Step 1: Prepare the Matar Gravy

Take 0.5 kg yellow peas (matar) that have been soaked overnight. Add 2 cups of water, 1 tsp baking soda, and a few drops of orange food color. Mix well and place on the gas stove to boil. Cook partially covered, stirring occasionally, until the matar is soft and tender. Once cooked, add 0.5 kg of boiled potatoes, broken into pieces, to the matar. Mash lightly and continue to cook until the gravy thickens and the potatoes are well incorporated, about 10-15 minutes.

Step 2: Prepare the Sweet Chutney

Boil dried tamarind and dried mango (amkali) in water until soft. Strain the mixture to extract the pulp. Take 2 tablespoons of this pulp and add 2 glasses of water to dilute it. Place it on the gas stove. Add 1 cup of jaggery and a few drops of orange food color. Stir until the jaggery dissolves completely. In a separate bowl, mix 2 tablespoons of cornflour with a little water and a few drops of orange food color to make a smooth slurry. Gradually add this slurry to the boiling chutney while continuously stirring to prevent lumps. Cook until the chutney reaches your desired thick consistency.

Step 3: Prepare the Spicy Chutney

Take 2 tablespoons of the tamarind pulp. Add 1 tsp black salt, 1 tsp white salt, and 1 tsp red chili powder. Mix all ingredients thoroughly until well combined. Both sweet and spicy chutneys can be stored in the refrigerator for up to a week.

Step 4: Prepare Aloo Tikki Dough

Grate 1 kg of boiled potatoes, ensuring there are no lumps. Add 1.5 cups of cornflour/arrowroot powder and 1/4 cup of toast powder (or bread crumbs) for extra crispiness. Mix everything by hand, kneading well to form a smooth dough for the tikkis.

Step 5: Fry the Aloo Tikkis

Heat mustard oil on a flat griddle (tava). Take small portions of the potato dough, flatten them into tikki shapes, and place them on the hot griddle. Fry the tikkis until they are golden brown and crispy on both sides, turning them occasionally. Once fried, remove some tikkis from the center of the griddle to make space for the chaat base.

Step 6: Assemble the Matar Chaat

In the remaining oil on the griddle, add 1 tsp cumin seeds. Once they splutter, add 2 medium chopped tomatoes. Season with salt to taste, 1 tsp roasted cumin-coriander powder, and 1 tsp crushed red chili powder. Add 1-2 chopped green chilies. Mash and cook the tomatoes until they soften and form a gravy. Now, mash the fried tikkis into the tomato mixture on the griddle. Add 2 ladles of the prepared matar gravy to the tikki-tomato mixture. Mix and mash everything together thoroughly on the griddle until it's well combined and slightly dry. Add a spoonful of the spicy chutney to the mixture and mix again.

Step 7: Serve and Garnish

Transfer the hot matar chaat mixture from the griddle onto a serving plate. Drizzle with 1 tsp spicy chutney and 1 tsp sweet chutney. Sprinkle with black salt, white salt, crushed red chili, and roasted cumin-coriander powder according to your preference. Top with a generous amount of chopped onions. Crush papdi or batasha (fried flour crisps) and sprinkle over the chaat for added crunch. Finish with another drizzle of sweet chutney and fresh chopped coriander leaves. Serve immediately and enjoy the delicious street-style Matar Chaat!

• Soak the matar overnight for best results and quicker cooking.

• Mash the boiled potatoes thoroughly for the tikki to avoid lumps.

• Adjust the consistency of the chutneys by adding more water or cornflour slurry as needed.

• Fry the tikkis until golden brown and crispy for an authentic street-style taste.

• Add a dollop of whisked yogurt on top for a creamy texture.

• Garnish with fine sev (fried chickpea flour noodles) for extra crunch.

• Experiment with different spice blends in the tomato-matar gravy.