Dry Peas Chaat Recipe

Dry Peas Chaat Recipe

Dry Peas Chaat Recipe. Dry Peas Chaat is a scrumptious nibble recipe which is stacked with tart flavors. A famous road food recipe can be ready in a jiffy. Perusing this recipe just will get water your mouth and you could begin hankering for this chaat.

Dry Peas Chaat Recipe

You can without much of a stretch make at home utilizing least fixings. All you really want is a few white peas, onion, tomato, tamarind chutney, broiled cumin powder, red stew powder, salt and you are all set. It is additionally embellished with sev and coriander leaves. The expansion of tamarind chutney gives the tart taste to the chaat and makes it considerably really appealing. Serve it with night tea or in kitty parties as a light tidbit. Your children will cherish this delightful chaat and won’t quit requesting more.

As this chaat is hand crafted so it won’t influence their wellbeing. Anyway, what are you hanging tight for? Feel free to attempt this simple Chaat recipe now and relish it with your friends and family. Assuming you partake in this chaat recipe, you could likewise like Bhel Chaat, Moong Dal Chaat and Kala Chana Chaat.

Elements of Dry Peas Chaat

2 Servings
1 cup white peas
1 finely slashed tomato
1/2 teaspoon powdered chaat masala
salt as required

2 cleaved green bean stew
1 finely cleaved onion
1 squeeze cooked cumin powder
1/2 teaspoon red bean stew powder

1 tablespoon tamrind chutney
1/2 cup sev
For Garnishing
1 modest bunch coriander leaves

Dry Peas Chaat Recipe

Instructions to make Dry Peas Chaat

Stage 1
To set up this scrumptious chaat, take a medium-sized bowl to douse the peas short-term.

Stage 2
Following day, add them to the tension cooker and give 4-5 whistles until the peas become delicate.

Stage 3
Once done, move them to an enormous bowl and add the cleaved onions, tomatoes, green chillies, tamarind chutney to them and blend well.

Stage 4
Presently, add the broiled cumin powder, red stew powder and salt according as you would prefer. Throw well.

Stage 5
Embellish with sev and coriander leaves and serve.

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