Muttar Chaat
by Tarla Dalal
01 Jul 2005
This recipe has been viewed 19954 times
A riot of flavours, typical of any chaat - but with the bhujia adding a great new dimension.
Muttar Chaat recipe - How to make Muttar Chaat
Cooking Time: Total Time:
Serves 4.
2 cups tender green peas
1/2 tsp jeera (cumin seeds)
1/2 tsp aniseeds (vilayati saunf)
1/2 tsp amchur (mango peel powder)
1/2 tsp chaat masala
1 to 2 pinches of asafoetida (hing)
2 green chillies, chopped
1/4 tsp sugar
1 tsp lemon juice
100 gms papdi or bhel ki puri
100 gms bhujia
1 tbsp chopped coriander (dhania)
1 tsp butter
2 tbsp oil
salt to taste
Method
- Main Procedure
- Blanch the peas in boiling water for 5 minutes. Drain and crush lightly.
- Heat the oil in a pan. Add the jeera and saunf and cook for a few seconds.
- Add the hing and green chillies and cook for a few seconds.
- Add the peas, amchur powder, chaat masala, sugar and salt and cook for a few minutes.
- Add the butter and sprinkle the lemon juice and coriander.
- Garnish with crushed bhujia and papdi.
Nutrient values per serving
| Energy | 1177 cal |
| Protein | 30.5 g |
| Carbohydrates | 82.9 g |
| Fiber | 16.2 g |
| Fat | 80.3 g |
| Cholesterol | 1.9 mg |
| Vitamin A | 889 mcg |
| Vitamin B1 | 0.5 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 2.5 mg |
| Vitamin C | 10.3 mg |
| Folic Acid | 79 mcg |
| Calcium | 167.2 mg |
| Iron | 9.7 mg |
| Magnesium | 239.7 mg |
| Phosphorus | 396.7 mg |
| Sodium | 66.7 mg |
| Potassium | 1083 mg |
| Zinc | 0.8 mg |
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