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.
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.
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.
Peas Chaat Recipe details below:
- Dried Green Peas - 1 cup
- Onion - 2
- Tomato - 3
- Red Chilli Powder - 2 tsp
- Besan (Kadalai Maavu or chickpeas flour) - 1 tsp
- Water - 2 cups
- Chaat Masala - To taste
- Salt - To taste
- Oil - 2 tsp
- Finely Chopped Onions
- Grated Raw Mango
- Plain Sev
- Finely chopped Coriander
- lemon wedges (optional)
- A dash of Black salt (optional)
- Soak the peas for at least 4 hours.
- Puree the tomatoes and keep it ready.
- 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.
- 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.