S
sweetnsour
Guest
2 cups pre-soaked sukhe matar (dried whole peas)
1/2 tsp baking soda
A pinch of asafoetida
Tamarind chutney
Green chutney
2 potatoes (boiled, peeled and chopped)
1large onion (finely chopped), optional
1 tomato (chopped)
1 small cucumber (peeled and chopped)
Lemon juice
Chaat Spices :
Salt to taste
Pounded or ground red chilies
Garam masala powder
Black salt (kala namak)
Ground roasted cumin (jeera)
Procedure
* Place dried peas in a saucepan and add sufficient water to cover them.
* Stir in the soda and asafoetida powder and cook over a moderate heat for about 15 minutes until the peas are tender. You can also pressure cook them. Drain.
* Serve individually taking 2 scoops of cooked peas and cover with little chopped onions, cucumber. tomatoes and potatoes. Sprinkle with spices to individual taste. Pour a little tamarind & green chutney and lemon juice on the top.
* Toss well and serve matar ki chaat.
1/2 tsp baking soda
A pinch of asafoetida
Tamarind chutney
Green chutney
2 potatoes (boiled, peeled and chopped)
1large onion (finely chopped), optional
1 tomato (chopped)
1 small cucumber (peeled and chopped)
Lemon juice
Chaat Spices :
Salt to taste
Pounded or ground red chilies
Garam masala powder
Black salt (kala namak)
Ground roasted cumin (jeera)
Procedure
* Place dried peas in a saucepan and add sufficient water to cover them.
* Stir in the soda and asafoetida powder and cook over a moderate heat for about 15 minutes until the peas are tender. You can also pressure cook them. Drain.
* Serve individually taking 2 scoops of cooked peas and cover with little chopped onions, cucumber. tomatoes and potatoes. Sprinkle with spices to individual taste. Pour a little tamarind & green chutney and lemon juice on the top.
* Toss well and serve matar ki chaat.