Heat oil in a pan on medium heat. Add the chopped garlic and green chillies and saute for a minute. Add the chopped curry leaves, turmeric powder and salt and saute for few seconds. Add the steamed and mashed potatoes and green peas and mix it well. Cook for about 3 to 4 minutes. Add lemon juice and chopped coriander leaves and cook for a minute. The mixture for making aloo peas patties is ready. Remove from flame and allow it to cool down to room temperature.

Grease your palm with oil. Take a spoonful of the potato peas mixture and form into patties.

Heat a pan on medium flame. Add some butter and when it melts add the patties and roast them on both sides until golden brown in color. Remove on plate and set it aside.

For the Spicy Garlic Chutney: To a mixie jar, add all the ingredients mentioned above under “For the Spicy Garlic Chutney “ and grind it to a thick paste. No need to add water while grinding. This will help to keep the chutney safe for few days. If it will be consumed immediately then you can add little water. Spicy Garlic Chutney is ready.

On medium heat, add some butter to a pan. When the butter melts add a tablespoon of the spicy garlic chutney and some freshly chopped coriander leaves. Mix and toast the bread slices/pav well on both sides.

To assemble the Masala Pattice Pav, place the aloo peas patty on the toasted masala bread slice. Then place the tomato slices.

Next place the onion rings. Sprinkle some chaat masala over the onion rings. Place the other toasted masala bread slice over it.

Masala Pattice Pav is ready to serve. Serve it immediately alongwith some tomato slices and onion rings.