Taste of the roadside chaat but quality of a top-notch restaurant.
For 2 Person(s)
- 2 cup(s) green peas, soaked in water mixed with 3/4 tsp baking soda for 4 hrs
- 2 tablespoon(s) finely chopped ginger
- 2 cup(s) vegetable oil, for frying
- 0.5 cup(s) ginger, tamarind chutney
- 0.5 cup(s) cilantro chutney
- 1 cup(s) yogurt, beaten smooth
- 1 teaspoon(s) salt, or as desired
- 2 teaspoon(s) chaat masala
- 1 teaspoon(s) red chili powder
- 1 bunch chopped cilantro leaves
Matar Chaat Directions
- Drain water in which the peas have been soaked. Cook in fresh water with salt and ginger, till tender.
- Cook at a low heat till peas look quite mashed. If they are not soft enough, add some more water and cook, but only enough so it is absorbed. Once cooked, there should be no water left. The peas should take on a thick paste-like consistency, which, when cool, looks like soft dough.
- When the mixture is cold, form into flat round cutlets.
- Heat some oil in a frying pan. Fry at medium heat till brown and crisp, first on one side and then the other. Fry all the pieces.
- To serve, place the crisp, hot cutlets in the frying pan over high heat, and break up each into a few pieces with a spoon. Place them in a serving dish, pour some ginger imli chutney over them, followed by the green chutney and then the yoghurt. Sprinkle some chaat masala and chili powder over the yogurt, according to taste, and garnish with chopped coriander leaves.