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1 to 2 cups - dried white peas soaked overnight and pressure cooked to soften
1 - medium onion, chopped fine
1/2 inch - ginger, chopped fine
1/4 cup - coriander leaves, chopped fine
1 to 2 - green chillies, chopped fine
1 tsp -
1 pinch -
1 tsp - chaat masala powder
1/2 tsp -
Red Chilli powder
chutney as per taste
2 to 4 tbsp - beaten curds
Salt to taste
How to Make Mutter Chaat
First make the sweet and sour tamarind chutney.
Boil tamarind water with jaggery, salt, red chilli powder, jeera powder and 1 to 2 crushed flakes of garlic if desired.
Heat a little oil in a wok or pan.
When hot, add jeera and hing.
When done add the boiled peas.
Add the other ingredients saving a little onions, green chillies, chutney, curds, coriander and mix well.
While serving top it with chopped onions, green chillies, some chutney and curd.
Sprinkle some chaat masala on top and coriander leaves.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.