Aloo Matra Chaat

Ingredients

• 3 medium potatoes (aloo), boiled, peeled and cut into 1 inch cubes
• 2 cups boiled dried white peas (matra)
• 2 tablespoons oil + for deep frying
• 1 teaspoon cumin seeds
• ¼ teaspoon asafoetida (hing)
• 1 tablespoon coriander powder
• 2 teaspoons cumin powder
• 2 teaspoons red chilli powder
• ¼ teaspoon turmeric powder
• Salt to taste
• 2 tablespoons chopped fresh coriander leaves
• Topping 
• 1 small onion, finely chopped
• Date and tamarind chutney for drizzling
• Green chutney for drizzling
• Red chilli-garlic chutney for drizzling
• Chaat masala for sprinkling
• Masala peanuts for sprinkling
• Masala chana dal for sprinkling
• Sev for sprinkling
• Fresh pomegranate pearls for garnish
• Chopped fresh coriander for sprinkling

Method

1. To make ragda, heat oil in a deep pan on medium heat, add cumin seeds and once they start to change colour, add asafoetida, coriander powder, cumin powder, red chilli powder, turmeric powder and salt and mix well and saute for 30 seconds. 
2. Add the cooked peas, mix well and bring the mixture to a boil. Add coriander leaves and mix well.
3. Heat sufficient oil in a kadai. Gently slide in potato cubes and deep-fry till golden brown and crisp. Drain on absorbent paper. 
4. To serve, place some fried potatoes in individual serving bowls, top up with some ragda, sprinkle some onion, and drizzle date and tamarind chutney, green chutney, red chilli-garlic chutney. Sprinkle chaat masala, masala peanuts, masala chana dal and sev. Garnish with pomegranate pearls and coriander leaves and serve immediately.