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Peas Chaat Recipe

Beach style peas chaat that's vegan and gluten free.
Prep Time 10 mins
Cook Time 20 mins
Soaking Time 4 hrs
Total Time 4 hrs 20 mins
Course chaats, Snacks
Cuisine South Indian
Servings 4


  • 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



  • 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.