Peas chole

Ingredients-

Peas- 450gram
Chopped onion -2 medium
Chopped tomato -2 large
Tomato paste -1/2 cup
Garlic paste- 2 tablespoon
Ginger paste-11/2 tablespoon
Red chili powder-1​/2 tablespoon
Turmeric powder-1​ tablespoon
Cumin powder 11/2 tablespoon
Coriander powder -1 tablespoon
Amchur powder -1/2 tablespoons
Kasuri methi -1/2 tablespoons
black pepper-1/2 tablespoon
Green Chilli - 1 to 2
Bay leaf - 2
Asfoetida (hing) -1 pinch
Cinnamon -1 stick

Cloves -4

Cardamom - 4
Salt to taste
Mustard Oil  5-6 tablespoon
Water -as required

METHOD-

• Soak  the peas overnight in enough water or for 6 to 7 hours .
• Drain it from water and rinse it.
• Take a pressure cooker add peas ,4 cup water and a little bit of salt and pressure cook until you get 4 whistle.
• You can check whether peas get soft or not by pressing them finger.
• If it mash ,it's means peas cooked properly ,if not then again cook more 2 whistle.
• Heat oil in kadahi.
• Add bay leaf, cloves, cinnamon, cardamom and when they start to  crackle then add chopped onion and saute until it get golden brown then add chopped tomato ,green chilli  salt  and cook it properly then add ginger paste, garlic paste, tomato puree red chili powder, turmeric powder, cumin powder,black pepper,asfoetida, coriander powder, salt ,amchur powder ,kasuri methi and some amount of water and stir it until oil come out on the side of masala and add boiled peas and saute it properly and add water to make a gravey thin.
• serve it with pudi.

Peanuts masala

Take a grinder add tomato green chilli, ginger, garlic salt and some water and grind it.

Add peanuts in large bowl.

Now add besan/gram flour in it.

Then add rice flour in it

Further add tomato garlic chutney and

Add turmeric powder,red chilli powder, asafoetida, cumin powder, black pepper powder, aamchur powder, baking soda, black salt,salt a little bit of oil .

Mix it properly then add a little bit of water and mix it

Then add rice flour and toss it until peanuts get coated with batter.

Ready to fry

Ingredients-

Peanuts 11/2 cup

Besan/gram flour/chickpeas flour-1cup

Rice flour -1/2 cup

Turmeric powder -1/2 tablespoons

Red chilli powder-1/2 tablespoons

Cumin powder-1/2 tablespoon

Black pepper powder-1/4 tablespoons

Black salt -1/2 tablespoons

Aamchur powder-1/2 tablespoons

Asafoetida-a pinch

Baking soda -1/4 tablespoons

Tomatoes-1/2 piece

Green chilli-2

Garlic clove -4 to 5

Ginger -1/2 inch

Oil

Salt to taste

Method

Tomato garlic chutney-

• Take a grinder add garlic cloves,green chilli, ginger and tomato a little bit of salt and grind it to make chutney.
• Take a wide bowl add peanuts,besan/gram flour, rice flour, tomato garlic chutney, black salt ,salt to taste,  turmeric powder, red chilli powder, asafoetida, cumin powder, black pepper powder aamchur powder, baking soda,oil and mix it well
• Now add a little bit of water and mix it.
• Then add rice flour ,besan and toss it for coating 
• This process have to done until peanuts coated with batter.
• Heat oil in kadahi drop peanuts and fry until it golden brown.
• Drain it from oil.
• Serve with hot tea.

Crispy roti chaat

Ingredients
Roti-2
Tamarind chutney- 2 tablespoon
Coriander chutney -1 tablespoon
Chole-5to 6 tablespoons
Curd - 4 to 5 tablespoons
Cumin powder-1/4tablespoon
Red chilli powder-1/4 tablespoons
Chopped onion-2 to 3 tablespoons
Chopped green chilli-1 tablespoons
Chopped coriander leaves-2 tablespoons
Chopped ginger -1/2 tablespoons
Navratan namkeen-4 to 5 tablespoons
Black salt-1/4 tablespoon
Salt to taste
Oil for frying
Method
When roti cools down then cut roti into thin strip and deep fry until it gets golden brown and crispy.
Drain it from oil.
Take a plate add chole then add crispy fried roti.
Now sprinkle cumin powder,red chilli powder, black salt,salt to taste.
Then pour green chutney, tamarind chutney and curd on it.
Further sprinkle chopped onion, chopped green chilli, chopped coriander leaves, chopped ginger,and namkeen sev.
Serve it.