Tamatar ki chaaat

  On the display ( as you see here ) it looks like the bhaji of the pav bhaji combo , as it is a mashed chaat and is cooked on a tawa . But the similarity ends here
as this a completely different flavor , rich tomato , some dry fruits and some khoya and..... and it is a standalone chaat , no bread or pav or papdi is added ,
just some miniature namak paare , we like some finely chopped onions and you are set.... this is my home made plate of tamatar ki chaat...

I had to make the miniature namak paare first , store bought namak paare can be used but i did not have any and as i did not have any maida too , i made
them with whole wheat flour.
3 tbsp of whole wheat flour 2 tsp of lemon juice , 1 tsp of oil and salt to taste  ...
a stiff dough was made using a little water , rolled out on the chakla ( rolling board ) cut in miniature squares and deep fried on medium heat .... 

other ingredients to start with...

( serves two hungry souls )
potatoes medium sized 2 nos. ( boiled and peeled )
fully ripe large juicy tomatoes 4 nos.( the best quality you can lay your hands on )
cashew chopped 2 tbsp
raisins 20 nos.
makhane( lotus seeds ) 10-12 nos.
green chillies finely chopped 1 tbsp
ginger finely chopped 1.5 tbsp
red chilly powder 1 tsp
black pepper powder 1 tsp 
garam masala powder 1 tsp ( i used my homemade one which is a mix of black n green cardamom , cinnamon, kababchini , shahjeera , cloves , star anise and
nutmeg )
milk powder 2 tbsp ( use khoya if available , same quantity )
ghee 2 tbsp ( i used less , you can feel free to be like the chaat walas )
Imli ki sonth wali chutny 2 tbsp ( if you don't have this chutny , use a tbsp of thick tamarind pulp , 1/2 tsp of dry ginger powder and 2 tsp of sugar at the
indicated time ) 
lemon juice 2 tsp
finely chopped onions for garnish ( optional )
finely chopped green coriander leaves ( i did not have and am not using them raw in this season either)

procedure...
I used an iron kadai for that taste of chaatwalas ( otherwise too i prefer cooking in iron or cast iron kadais )..

Chop the tomatoes in small cubes and keep aside. 

Mix the milk powder , garam masala powder and red chilly powder with a tbsp or two of water to make a pasteand keep aside. This step is not required if using
khoya.

Mash the potatoes , add salt to taste and 1 tsp of black pepper powder , 1/2 tsp of green chillies and 1/2 tsp of chopped ginger . Mix well and shape a large
tikki with the mash. Keep aside.

Heat a tbsp of ghee in the kadai and throw in 1/2 tbsp of green chillies , 1 tbsp of chopped ginger and the dry fruits , fry for a minute ....and then add the milk
powder mix to the frying mixture... If using khoya , add the khoya , garam masala n red chilly powder now...

Fry till the mixture changes color and is almost dry , add 1/2 cup of water and boil to get a brownish gravy...reserve the gravy into a bowl....

Now in the same kadai , add another tbsp of ghee and place the largish potao tikki to let it brown on one side , flip when browned .... this step i have
incorporated because i saw the chaat wala make it this way when i first ate it . And the browning of the alu tikki this way ensures a very unique earthy , smoky
chaat flavor to the tamatari....

Now cover the frying tikki with chopped tomatoes and cover to cook for a while , slide the flat ladle under the tikki beneath and flip so that the tikki comes on
top and the tomatoes are getting roasted in direct contact with the iron kadai... the potato tikki is nicely browned on both sides and you will get it's flavor in
the finished chaat....
Mix and smash the tikki now and fry the mixture thrashing the tomatoes to make a smooth yet textured chaat ....Takes about 2-3 minutes ..

Now is the time to add the gravy , and the imli ki chutny ( or use the substitutes instead ) and lemon juice ( optional )... mix it again and fry for another
minute mixing it like a pro....this is the time you will start getting that tamatar ki chaat aroma........

Empty the contents into a steel dish ( for that desi feel ) , garnish with the miniature namak paare , green coriander if using and as we like it here , some
chopped onions .........
As i told you the chaat will be a different flavor from any of the chaats you have ever tried , the nuts stand out , the raisins are just too good when they come
in a mouthful . It is a hot-sweet-sour and savory chaat where a rich taste of tomatoes is accentuated by tamarind chutny with a very mild hint of khoya ( if you
know it's added , otherwise it just adds richness ) ..... we added some more of those namak paare while eating and got transported to the good old days.........

Last but not the least , a picture of the folk dancers performing at the Dilli Haat entrace .