Delhi Famous Aloo Matar Chaat with Garlic Chatni | Indian Street Food | Spicy & Tasty Aloo Chaat

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

Add 3 potatoes, 1/2 tsp turmeric, and 1/2 tsp salt.

Add 2 cups water and pressure cook for 3 whistles. Keep aside.

In a mixi jar, take 12 cloves garlic, 1 inch ginger, and 1 tomato.

Add 1/2 tsp cumin powder, 1 tsp chaat masala, 1/2 tsp sugar, 1 tbsp chili powder, 1/2 lemon, and 1/2 tsp salt.

Grind to a 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 sauté until aromatic.

Add 1 onion and sauté until the onions change color.

Further, add 2 tbsp prepared garlic chutney and cook well.

Add 2 tomatoes and sauté until soft and mushy.

Keeping the flame low, add 1/2 tsp cumin powder, 1/2 tsp turmeric, 1/2 tsp coriander powder, 1 tsp chili powder, 1/2 tsp garam masala, and 1/2 tsp salt.

Sauté until the spices are aromatic.

Mash the boiled potatoes and add to the kadai.

Cook until all spices are well combined.

Also, add cooked peas and mix well.

To get a bright color, add 4 drops red food color and adjust consistency with water.

Cover and boil for 5 minutes or until flavors are absorbed well.

Add 1 tsp chaat masala and 2 tbsp coriander. Mix well, and aloo matar ragda is ready to prepare the chaat.

Crush the papdi into a plate.

Pour in prepared ragda generously.

Top with green chutney, tamarind chutney, and garlic chutney.

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

Enjoy aloo matar chaat with more papdi if required.

Equipment Needed

Spice Level:

Dietary