Wash and clean matar, potatoes and all the veggies.
Roughly grind ginger, garlic,1 small onion and 1 red chilli in a mortar and pestle as shown in pic.
Heat oil in a cooker, add ground masala to it along with the curry leaves. Saute for 2 -3 mins then add all the dry masala powder and salt and a little water. Cook till the oil leaves sides.
Then add the matar, potatoes and tomatoes and mix then add 2 cups water and cover lid and let it cook for 4-5whistles. When the pressure is released mash with a wooden hand blender and mash the potatoes roughly.
Chatpati masala: in a pan add the cumin seeds, coriander seeds and red chillies, roast for 5 mins on low flame till it starts releasing it's aroma. Cool and blend to a fine powder. You can store this powder in an airtight container for all chaat items.
Serving: Slice and heat the pavs on a tawa and serve with hot chapati. Garnish some chopped coriander, green chillies and finely chopped onions. Sprinkle some chapati masala on top drizzle some lemon juice (optional) or serve with green chutney.
