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Peas Chaat – Beach Style – Gravy Version

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peas chaat recipe

Peas Chaat Recipe. This peas chaat is of the beach style gravy version that they sell piping hot at stalls in the evenings at the beaches. This peas chaat will make a healthy, nutritious, one pot meal in itself. It is wholesome, vegan and gluten free as well.

This peas chaat is much different from the thengai mangai pattani sundal which is a dry preparation that you can see being sold wrapped up in paper cones.

In my opinion, chaats are the most nutritious eatable that you can have. It is well balanced and rarely have high amount of fats in it.

beach style peas chaat recipe

But of course, you can very easily succumb to food poisoning if the same is to be had on the road side shops.

Despite the chaats being good and filling for the kids, I don’t approve my children eating outside home considering the hygienic conditions.

peas chaat recipe

Note while making Peas Chaat:

– The most important thing is not to overcook the peas to the point of mush when pressed between the fingers.

– To cook the peas perfectly, place the soaked peas in the pressure cooker. Add enough water just to cover them fully.

– Place the cooker in the large burner and simmer it completely. Cook for one whistle. You will get perfectly cooked peas without their skins coming off.

– Do not use more besan (chickpeas flour) than necessary else the chaat will become too thick and gooey.

– I have used dried green peas here, but you can also use dried snow peas or white peas.

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Peas Chaat Recipe details below:

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Peas Chaat Recipe

Beach style peas chaat that's vegan and gluten free.
Prep Time10 mins
Cook Time20 mins
Soaking Time4 hrs
Total Time4 hrs 20 mins
Course: chaats, Snacks
Cuisine: South Indian
Servings: 4
Author: Radhika

Ingredients:

  • Dried Green Peas - 1 cup
  • Onion - 2
  • Tomato - 3
  • Red Chilli Powder - 2 tsp
  • Besan or Chickpea Flour - 1 tsp
  • Water - 2 cups
  • Chaat Masala - To taste
  • Salt - To taste
  • Oil - 2 tsp

For Garnishing:

  • Finely Chopped Onions
  • Grated Raw Mango
  • Plain Sev
  • Finely chopped Coriander
  • lemon wedges optional
  • A dash of Black salt optional

Instructions:

Preparation:

  • Soak the peas for at least 4 hours.
  • Puree the tomatoes and keep it ready.

How to make Peas Chaat:

  • Drain the water from the peas and rinse well. Transfer to a pressure cooker.
  • Pressure cook in enough water with a pinch of salt till it is soft to the touch.
  • Add little water to the besan (chickpeas flour) and make into a paste without any lumps.
  • Pour the remaining water to the paste and mix well into a solution and keep aside.
  • Heat the oil in a deep pan. When hot, add onions. Sauté till they are translucent.
  • Add tomato puree and cook for a minute. Add red chilli powder and mix well. Cook for 2 more minutes.
  • Add cooked peas along with the water, salt and liquid besan (chickpeas flour) mixture and mix well.
  • Cook over low flame till the raw smell of the besan disappears.
  • Keep stirring in between as the besan might settle in the bottom and start to burn. This should take 2 to 3 mins.
  • At this stage you can see the thickening of the chaat with a saucy look. Take off the stove.
  • Peas chaat is ready.
  • Sprinkle chaat masala powder, mix well and keep the pan closed for 2 to 3 mins.

To serve Peas Chaat:

  • Transfer peas chaat into individual serving bowls.
  • Sprinkle grated raw mango, finely chopped coriander leaves and top it with chopped onions.
  • Sprinkle plain sev on top.
  • Squeeze lemon wedge over the peas chaat for a tangy taste and some much needed punch.

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Reader Interactions

Comments

  17. Ushnish Ghosh

    July 14, 2011 at 7:54 pm

    Dear Radhika
    How are you? I regret why I did not find your blog earlier..there is so many recipes to learn from you!!.
    I like this recipe and will try with frozen fresh peas. The best thing is your notes on cooking….one doesn’t get it in commercial cook books at 400 rupees per book !! And at blog it is free…ha ha
    Now the compliment…your alu chat ( Pudina base) is awesome..can you believe, I had tasted only the gravy while adjusting the salt …after that there was nothing left ..for me ..in the last party ..ha ha ..thats a great compliment …and the credit goes to you 90% , rest 10 % to me for cooking it in hot summer kitchen..ha ha .
    I had made only one change, I added , extra hot green chili paste to it…(in spite of this , every one finished it…but kept complaining, it was too hot..!! ( They could have left the whole dish for me at least !!!!)But I like people keep complaining about a dish and finishing it…nothing can be a better complement !!
    Have a nice weekend

    Reply

  26. Amritha Kalyani

    July 15, 2011 at 4:52 am

    Woowww. I join ur kids. I love this sundal aat beach and when I used to work, we friends would go to beach during work hrs ( Hope my boss or his family doesn’t identify this message ) just to have this sundal. We loved it sooooo much. Yours looks so goood.. am drooling.. am def gonna try this..

    Reply

  36. Swati Sapna

    July 16, 2011 at 6:43 pm

    This is the typical chat we used to get in Bhubaneshwar where I grew up. And later my college canteen used to serve this chat for about Rs 10 per plate… They alsu used to add some sev or mixture for extra crunch. Delicious! It was always a student-favorite so I’m sure ur kids loved it 🙂

    Reply

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