Crispy Peas Chaat
Abhipriya Raghav
A healthy and a tangy chaat recipe with par-boiled green peas.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Snack
Cuisine Indian
- 1 cup dried peas, green
- 2 tbsp corn flour
- 1/2 cup chopped onions
- 1/2 tsp red chili powder
- 1/2 tsp chaat masala
- 1/4 tsp amchur powder
- 1/4 tsp cumin powder
- handful of chopped mint leaves
- handful of chopped coriander leaves
- salt, as per taste
- lemon juice, as per taste
Wash and soak the dried peas in enough water for 6-7 hours or overnight.
Drain the water and transfer the soaked peas to a pressure cooker or a pan with enough water. Par-boil the peas until 90% cooked.
Strain the par-boiled peas using a strainer and then add corn flour to it. Coat the peas evenly with the corn flour.
Heat oil in a kadai to deep fry the peas.
When the oil is hot add the peas in batches and fry them for 3-4 minutes on medium-high heat.
Strain the fried green peas using a strainer to remove the excess oil.
Meanwhile, in a bowl, add the chopped onions, coriander leaves, mint leaves, salt as required and all the spice powders. Mix it well.
Add the fried green peas after straining the excess oil. Toss it with the rest of the ingredients in the bowl. Squeeze some lemon juice and toss the peas again.
Serve immediately.
- Instead of dry peas, fresh or frozen peas can also be used.
- If using dry peas, ensure that it is soaked for a minimum of 6 hours atleast.
- Do not boil the peas fully. Par-boil it until 90% cooked.
- Do not crowd the pan while frying the peas. Fry them in batches.
- Strain the oil from the fried peas before mixing it or else the chaat will become oily.
- Consume immediately after mixing or else the moisture kin onion and lemon will make the green peas chewy.
- Lemon juice and all the spice powders can be added to taste
Keyword chaat, green peas, indian, Lockdown Series, matar, snack