If you are bored of the regular papdi or aloo chaat, you must try this delicious version.

Time: 50 minutes


  • 1/2 teaspoon powdered black pepper
  • 1/2 teaspoon cumin powder
  • salt as required
  • 4 teaspoon sugar
  • 1/2 teaspoon garam masala powder
  • 1 teaspoon coriander powder
  • 5 tablespoon ghee
  • 5 tomato
  • For Garnishing
  • 1 tablespoon tomato ketchup
  • 2 tablespoon freshly chopped coriander leaves
  • 1 1/2 inches shredded ginger
  • For The Main Dish
  • 2 boiled, peeled potato


  • To prepare this yummy chaat recipe, mash the boiled potatoes and put into a bowl. Add red chilli powder,
  • black pepper powder, garam masala powder, cumin powder, along with coriander powder and mix well with
  • salt to taste.
  • Next, scoop out the flesh from 4 tomatoes and reserve the pulp. Stuff the tomatoes with the potato mixture.
  • Now, heat 4 tablespoons of ghee in an iron kadhai and then place the stuffed tomatoes, open end facing
  • down. Cover and cook on a low flame, turning sides every 5 minute or till they become soft.
  • Mash with the back of a spoon till tomatoes and potatoes get properly mixed.
  • Now for puree, blend the remaining tomatoes properly. Heat the remaining ghee in a non-stick pan, add the
  • tomato puree, sugar, salt and tomato ketchup and cook for 2-3 minutes, ensuring that it does not get too
  • thick.
  • To serve, put the tomato-potato mixture in a serving bowl or kulhad, pour tomato puree over it. Garnish the
  • dish with ginger, coriander leaves, spices of your choice, crushed namkeen and enjoy.