Matar Ki Chaat with Khasta Papdi

Contestant :Saba Rehan


• 250 gm. dry, white peas

• 1 tsp. salt
• 1/2 tsp. chilli powder
• 1 level tsp. cumin seeds, dry roasted and coarsely ground
• 1 level tsp. coriander or dhania seeds, dry roasted and and finely ground.
• 1 tsp. Chat Masala
• 1 tsp. amchoor or dry mango powder or 1 inch of dry tamarind from a tamarind block or 1 tsp. tamarind pulp
• For serving:
• 1 inch ginger, peeled and chopped or finely shredded
• 1/2 cup chopped coriander leaves
• 2-3 green chillies finely chopped
• 1 red onion, peeled and finely shredded
• 1 lime or lemon, cut into small wedges
• Tamarind or Imli Chutney

1. Wash and soak peas overnight.
2. Place in a pressure cooker with enough water to cover plus half an inch above. Cook in a pressure cooker under full pressure for 5 minutes. If you do not have a pressure cooker, boil briskly until soft.
3. Allow the cooker to cool down before opening, check that peas are soft. If not, cook some more.
4. If using dry tamarind, soak in 1/4 cup of water, microwave for a minute, mash and strain to get tamarind water.
5. Add chilli powder, roast cumin powder, chana masala or chat masala, mango powder (amchoor) and a little water if they look too dry. If using tamarind water, add it here. They should have thick gravy, if you are serving them with Kulcha breads and should be quite dry, if you are serving them with tamarind chutney as a snack.
6. Place portions in individual plates, garnish with coriander leaves, ginger, chopped green chillies, ginger and red onions and a wedge of lemon in each plate. Spoon a little Tamarind Chutney over it. If you do not have tamarind chutney, squeeze a little fresh lemon juice. Serve with Khasta papdi or Kulcha Bread or on their own.



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