I guess by now I have shared a number of chaat recipes for you to know all about chaat and its anatomy. May that be the soft and spongy, melt in the mouth Bhalla Chaat (Ivory Lentil Fritters Chaat) or the crispy goodness of Palak Patta Chaat (Spinach Leaf Fritters Chaat). Last year I shared this healthy Makhana Chaat along with the Ram Laddu which is a very popular chaat from the streets of Delhi. During summers I turn the crispy fried okra also into chaat which is loved by everyone who has tasted it.
To have a Holi menu without something chatpata (spicy and tangy) is unthinkable in our house, may that be the Bihari Sattu Kachori or the classic Dahi Bhalle with their spicy and tangy hit. The health conscious ones can opt for Makhana Chaat or this hari matar chaat (green pea patties chaat)
Just like the palak patta chaat, this one hits all the right spots. It is full of flavour from the spicy matar tikki and shallow frying brings that crispiness while the chutneys add the tangy, spicy heat and yogurt balances out everything with that cooling creamy effect. Moreish is the word I would use here to sum it up. Enjoy these for Holi or have them for an evening snack.
250 gm / 1½ C shelled Green Peas
2 tbsp cooking Oil
¼ tsp Asafoetida
¼ C finely chopped Onion
1 tsp finely chopped Ginger
½ – 1 tsp finely chopped Green Chilies (adjust amount accordingly to the heat of the chilies)
2½ – 3 tbsp Besan (chickpea flour)
1/3 tsp Salt (or to taste)
¼ Red Chili Powder (adjust to taste)
½ tsp Coriander Powder
½ tsp Amchur (dry mango powder)
½ tsp Chaat Masala
¾ tsp roasted Fennel Seeds, crushed
1 tbsp finely chopped fresh Coriander
1 tbsp finely chopped fresh Mint
2 slices of Bread (for binding)
1 medium boiled Potato (grated)
2½ – 3 C Whisked Yogurt (as required)
1 tsp Chaat Masala
1 – 2 tsp Roasted and powdered Cumin Seeds
¼ tsp Red Chili Powder (or you can use black pepper powder)
½ tsp Kala Namak (rock salt)
Pomegranate Arils (to garnish)
Take the yogurt in the mixing bowl and add salt, red chili powder, half the amount of chaat masala and half the amount of cumin powder. Whisk everything and place the yogurt in the fridge.
Grind the bread to attain crumbs and set aside. Turn the green peas into a course paste. Set aside.
Take a frying pan and heat the oil in it. Add the asafoetida, followed by onion, ginger and green chilli. Sauté till the onions just about begins to turn golden in colour. Add the pea paste and sauté for a minute. Reduce heat and besan, salt, red chili powder coriander powder and sauté for another minute. Remove the pan from heat and allow the contents to cool down. Add the amchur, chaat masala and roasted fennel seeds along with fresh coriander, mint and bread crumbs. Mix everything well so that the mixture binds together well. Make six equal sized tikkis (patties) and set aside.
(Since matar tikki does not turn out as crunchy as a potato tikki, I make a slurry of cornflour (corn starch), carefully dip each matar tikki in it and then roll the tikki in panko crumbs. They turn out nicely crunchy but this is purely optional. I do this only for texture)
Heat oil in a skillet or a frying pan and shallow fry the tikki till they are crisp and golden brown on both sides. Remove on an absorbent tissue.
Place two tikkis in a serving plate or a bowl and pour the yogurt. Drizzle both the chutneys and sprinkle chaat masala, cumin powder, chili powder as required and garnish with pomegranate arils and mint leaves. Serve immediately.
Yield – 6 to 8 (serves 3 to 4)
Note – For a healthier version you can use an air-fryer to fry these tikkis.
Note – Since green peas are heavy on the stomach, therefore this portion is sufficient for one serving.
Thank you for your visit and see you soon again, with another exciting recipe!