- Yellow Peas(whole)- 50gm
- Potato- 250gm
- Onion- 1big
- Garlic- 2 cloves
- Ginger- 1"
- Turmeric powder- 1/2tsp
- Chili powder- 1/2tsp
- Coriander powder- 1/2tsp
- Cinnamon powder- 1/2tsp
- Grated carrot- 1/2cup
- Grated bit root- 1/2cup
- Chopped coriander- 1/2cup
- Chopped mint- 2tbs
- Thin sev- 1cup
- Lijat papad- 2
- Roasted cumin powder- 1tsp
- Black salt- 1tsp
- Tamarind pulp- 2tbs
- Tomato puree- 2tbs
1- Soak the peas for 3/4hrs and boil with salt and turmeric powder. Take care peas should not mash.
2- Boil potatoes and peel skin.
3- Make a masala paste with onion, garlic and ginger. Take only 1/4th of the onion for masala and chop the rest for garnishing.
4- Take a pan and heat oil.
5- Add ground masala and fry till oil leaves masala.
6- Add chili powder and coriander powder and fry for 30secs.
7- Add peas with enough water and let it boil for 3mins.
8- Break potatoes with your hand and add to gravy. Let it boil for 5mins.
9- Cook till gravy becomes thick and constantly stir with spatula so that it will not stick to bottom.
10- Add cinnamon powder and cook for 1min.
1- Add 1/2 cup of water, 2tsp sugar and a bit black salt to tamarind pulp and mix it.
2- For tomato sauce add 1/2cup water and salt to puree and boil for 2mins.
Now chat and sauce is ready to serve. Garnish with chopped onion, grated carrot, bit root, coriander, mint, sev, papad. Add tamarind sauce, tomato puree, roasted cumin powder, black salt on the top of chat and serve hot.
Note: Chat is a popular snack in all parts of India. But the method of preparation and taste varies from place to place. Some people use kabuli chana instead of yellow peas. But I feel taste is more with peas. If you like, you can add one dahibara while serving. You can also use samosa instead of papad and sev.