Mattar ki Chaat

Ingredients

• Matra/vatana (Yellow Peas) 2 cups (360 g ) ]
• Baking  soda (adjustable) 3/4 tsp ] soaked together for 4-6 hours
• Salt 2 tbsp
• Ginger, finely shredded   2 tbsp
• Ghee to pan fry the peas
•    Sonth ki Chutney ½ cup
• Hari Chutney   1/4 cup
• Dahi  (yogurt) beaten smooth 1 cup
• Chaat  ka masala ]
• Chilli  powder ]
• Chopped  hara dhania  (coriander leaves) ] for garnish

Preparation

• Discard the water of the peas and cook them in fresh water till tender, along with the salt and ginger. Takes about 15 mins. in a pressure cooker and 1hr. 15 mins. and more water in an ordianary pan.

• Cook over low heat till it looks quite mashed into one big mass. In case it is not cooked enough add some more water and cook, but only enough so it gets absorbed. Once cooked there should be no water visible, it is almost like a thick pastey consistency, which when cool looks like a soft dough.

• When the mixture is cold, form into flat rounds (like a `tikki’).

• Heat some ghee in a frying pan (enough to coat the base), and add as many of the flat rounds to it that come in comfortably without touching each other. Fry these over medium heat till brown and crisp first on one side then the other. Cook all the pieces thus.

• To serve, place the crisped, hot, `tikkis’ over the frying pan over high heat, and break them up into a few pieces with the spoon that you are using to fry them. Place in a serving dish, pour first, some `sonth’ over it, followed by the green chutney and then the yogurt. Sprinkle the chaat masala and chilli powder over this, according to taste, and last of all the hara dhania.