- Soak the white-colored peas for six-7 hrs or overnight.
- Pressure prepare this till 3-4 whistles. Chop the onions and tomato plants finely.
- Inside a pan add oil and include the jeera, add some onions and fry till they become pink.
- Include the tomato plants and prepare till mushy. Include the coriander powder, red chilli powder,cumin seed powder and garam masala.
- Prepare this in alow flame for just two minutes and include the cooked white-colored peas and add addin 1 and 1/2 cup water. ( you can include the cooked water too)
- Permit this to boil inside a medium flame for 7- ten minutes.
- The gravy is prepared.
- Right before serving we are able to arrange the ragda patties.
- Inside a plate, place 2 aloo tikki and pour by 50 percent ladle filled with white-colored peas gravy.
- Include the sweet chutney according to your taste.
- Add some eco-friendly chutney according to your taste.
- Add some nylon sev. finely chopped onions and coriander leaves on top for garnishing.
- Personally, i love this chaat greatly which is quite filling too.
- This gravy can be used a side dish for chapathi too.
- You can include ginger root garlic clove paste at first if you would like.
Check my other Chaat recipes too: