Step-by-Step Instructions

1. 1.Soak and Pressure Cook Green Peas

   Take 1 big glass of green peas and soak them in water for 6-7 hours. Transfer the soaked peas to a pressure cooker. Add enough water to submerge the peas and 1 teaspoon of salt. Close the pressure cooker and cook for 6-7 whistles on medium flame until the peas are soft.

2. 2.Drain Water and Prepare for Chaat

   Once the peas are cooked and the pressure is released, drain the excess water. Take half of the boiled peas and keep them aside. Blend the remaining half of the peas into a coarse paste in a mixer grinder.

3. 3.Sauté Aromatics

   Heat 2 tablespoons of oil in a kadai (wok) on medium flame. Add chopped green chilies and finely chopped onions. Sauté for 2 minutes until the onions are slightly translucent.

4. 4.Cook Tomatoes and Spices

   Add finely chopped tomatoes to the kadai. Mix well and cook for 2 minutes until the tomatoes soften. Add 1 tablespoon of ginger-garlic paste and 1 tablespoon of turmeric powder. Mix thoroughly and cook until the raw smell of the ginger-garlic paste disappears. Cover and cook for 1 minute.

5. 5.Combine Peas and Gravy

   Uncover the kadai. Add the whole boiled green peas and the blended green pea paste to the gravy. Mix everything well. Add 1.5 to 2 glasses of water, gradually, mixing until you reach the desired consistency.

6. 6.Add Remaining Spices

   Add 1 tablespoon of coriander powder, 1 tablespoon of cumin powder, 2 tablespoons of red chili powder, salt to taste, 0.5-1 teaspoon of garam masala powder, and 0.5 tablespoon of chaat masala. Mix all the spices thoroughly into the chaat.

7. 7.Simmer and Finish

   Add chopped coriander leaves to the chaat and mix well. Cover the kadai and let it simmer for 3 minutes to allow all the flavors to meld together. The chaat should be bubbling gently. Once done, turn off the stove.

8. 8.Serve and Garnish

   Transfer the hot Batani Chaat into a serving bowl. Garnish generously with finely chopped onions and fresh coriander leaves. Squeeze fresh lemon juice over the top just before serving for a tangy kick.