Mutter chaat

Posted on October 15, 2009. Filed under: Chaat | Tags: , |

A riot of flavours, typical of any chaat – but with the bhujia adding a great new dimension.

Cooking Time : 10 mins.

Serves 4.

2 cups tender green peas
½ teaspoon jeera (cumin seeds)
½ teaspoon saunf (aniseed)
½ teaspoon amchur (mango peel powder)
½ teaspoon chaat masala
1 to 2 pinches hing (asafoetida)
2 green chillies, chopped
¼ teaspoon sugar
1 teaspoon lemon juice
100 grams papdi or bhel ki puri
100 grams bhujia
1 tablespoon chopped coriander
1 teaspoon butter
2 tablespoons oil
salt to taste
1. Blanch the peas in boiling water for 5 minutes. Drain and crush lightly.
2. Heat the oil in a pan. Add the jeera and saunf and cook for a few seconds.
3. Add the hing and green chillies and cook for a few seconds.
4. Add the peas, amchur powder, chaat masala, sugar and salt and cook for a few minutes.
5. Add the butter and sprinkle the lemon juice and coriander.
6. Garnish with crushed bhujia and papdi.

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