Banarsi Tamatar Chaat

Heat ghee in a kadai, add cumin, ginger chopped, green chillies and cook it for 30 seconds. Lower the heat and add kashmiri red chilli powder. Give a quick stir and add tomatoes, black salt and salt.
Increase the heat and cook over high heat for 5mins. Sprinkle garam masala and chaat masala. Make sure to use sour tomatoes to get out the best taste in this chaat. Squeeze some lemon to make it more sour. Ic case you have some tamarind water, you can use it here.

Add boiled & mashed potatoes and cook them together for another 5-7min. Sprinkle a dash of water to bring the consistency of the tomatoes to pouring consistency. Add boiled matar (vatana) and toss them together. Check for seasoning and adjust it accordingly. Make sure that the taste of the tomato chaat at this stage is sour & spicy. Remove the chaat to plate it. This chaat is served hot.

Mix together sugar and water in a pan, bring to a boil and then simmer till the syrup thicken to one string consistency. Remove and keep aside.

To assemble the tomato chaat portion out the hot chaat in 2 plates. Pour thick 2tbsp sugar syrup on top for each chaat. Sprinkle some roasted cumin, chopped coriander, handful of namak para or sev. Drizzle some melted hot ghee on top and place a lemon wedge on the side and serve the chaat hot.