Recipe Type : Indian Yield : 6
Preparation Time: 15 mins Cooking Time : 20 mins
1/2 cup whole yellow peas (vataana)(soaked for 8hrs)
1/2 cup whole green peas (soaked for 8 hrs)
2 tbsp chopped coriander leaves
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
2 chopped green chilies
1 tsp salt
2 chopped onions
2 chopped tomato
1/2 tsp chat masala
1/2 tsp garam masala
2 tbsp oil
1/2 tsp chilly powder
200g flat puris
200g Indian thin sev
1 tbsp sweet curd
Sweet date-tamarind chutney:
In a blender jar add 5 de-seeded dates, 1 tbsp tamarind paste, 1/2 tsp chilly powder, salt, 2 tbsp water and cumin powder. Make a fine paste.
Green chutney
In a blender jar add chopped coriander leaves, 2 green chilies, salt, 6 mint leaves and 2 tbsp water. Make a fine paste.
Method:
1. Cook soaked yellow and green peas adding little salt and turmeric powder. Keep aside.
2. Heat a sauce pan. Add oil.
3. Now add 1 and half chopped onions. Fry till onion form golden color.
4. Add 1 and half chopped tomato. Cook for 3 mins.
5. Now add turmeric powder, salt, cumin powder, chilly powder, coriander powder, green chilies and chaat masala. Fry for 3 mins.
6. Now add cooked yellow and green peas.
7. Add one cup of water. Mix well. Cook for 5 more mins.
8. Garnish with coriander leaves.
Serving method:
1. In a bowl add crushed flat puris, followed by ragda, copped onion, chopped tomato, 2 tsp of green chutney and 2 tsp of sweet date-tamarind chutney, curd, little chilly powder, coriander powder, garam masala, cumin powder, Indian thin sev and coriander leaves.
200g Indian thin sev
1 tbsp sweet curd
Sweet date-tamarind chutney:
In a blender jar add 5 de-seeded dates, 1 tbsp tamarind paste, 1/2 tsp chilly powder, salt, 2 tbsp water and cumin powder. Make a fine paste.
Green chutney
In a blender jar add chopped coriander leaves, 2 green chilies, salt, 6 mint leaves and 2 tbsp water. Make a fine paste.
Method:
1. Cook soaked yellow and green peas adding little salt and turmeric powder. Keep aside.
2. Heat a sauce pan. Add oil.
3. Now add 1 and half chopped onions. Fry till onion form golden color.
4. Add 1 and half chopped tomato. Cook for 3 mins.
5. Now add turmeric powder, salt, cumin powder, chilly powder, coriander powder, green chilies and chaat masala. Fry for 3 mins.
6. Now add cooked yellow and green peas.
7. Add one cup of water. Mix well. Cook for 5 more mins.
8. Garnish with coriander leaves.
Serving method:
1. In a bowl add crushed flat puris, followed by ragda, copped onion, chopped tomato, 2 tsp of green chutney and 2 tsp of sweet date-tamarind chutney, curd, little chilly powder, coriander powder, garam masala, cumin powder, Indian thin sev and coriander leaves.
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