5. Soak boondi in hot water for 5 minutes and drain the excess water. Now add soaked boondi and boiled matar in a bowl.

6. Then add chopped tomato, coriander leaves, green chilli, red chilli powder, black salt, salt, 1 teaspoon tamarind chutney and 2 teaspoon yogurt.

7. Mix it well. Now filling is ready.