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The beauty of this recipe lies in its simplicity and the use of everyday ingredients found in most Indian kitchens. You can use either fresh or frozen green peas for this snack. If you're using dried peas, they will need to be soaked overnight. Here’s
what you’ll need to gather: Green Peas (Matar): 2 cups (fresh or frozen work well). For the Coating: 3 tablespoons of cornflour or rice flour. This is the secret to that crispy shell. Oil: For deep frying. Any neutral-flavored vegetable oil will do. Basic Spices: 1 teaspoon Chaat Masala 1/2 teaspoon Red Chilli Powder (adjust to your heat preference) 1/2 teaspoon Amchur (Dry Mango Powder) for tanginess 1/2 teaspoon Cumin Powder 1/4 teaspoon Turmeric Powder (optional, for color) Salt and Black Salt (Kala Namak) to taste
The Crucial Prep Work for Ultimate Crispiness
The key to achieving that signature crunch and preventing the peas from bursting in hot oil is proper preparation. Do not skip these steps. First, you need to parboil the peas. Bring a pot of water to a boil and add the green peas. Cook them for just 2-3 minutes; you want them slightly tender but not mushy. The goal is to cook them about 90% of the way through. Immediately after, strain the peas and run them under cold water to stop the cooking process. The next step is the most important: drying the peas. Spread the boiled peas on a clean kitchen towel or paper towels and pat them dry. Let them air-dry for at least 30-40 minutes to remove as much surface moisture as possible. This step is vital for a crispy result and for safety while frying.
Coating the Peas for a Flavourful Crust
Once your peas are completely dry, it's time to give them their flavourful, crunchy coating. In a large mixing bowl, combine the cornflour (or rice flour) with all the powdered spices: red chilli powder, amchur, cumin powder, turmeric, and salt. Mix these dry ingredients thoroughly. Now, add the dried green peas to the bowl. Gently toss the peas until each one is evenly coated with the flour and spice mixture. Ensure there are no wet clumps. If the mixture feels too dry, you can sprinkle a tiny amount of water (just a few drops) to help the coating stick, but be very careful not to make it wet.
Frying to Golden-Brown Perfection
Heat oil in a kadhai or deep pan over medium-high heat. To test if the oil is ready, drop a single coated pea into it; if it sizzles and rises to the surface, the oil is at the right temperature. Carefully slide the coated peas into the hot oil, frying them in small batches. Do not overcrowd the pan, as this will lower the oil temperature and result in soggy peas. Fry each batch for about 4-5 minutes, stirring occasionally, until they turn golden brown and crispy. You'll notice the vigorous bubbling will subside as they get cooked. Once they are crisp, use a slotted spoon to remove the peas and transfer them to a plate lined with paper towels to drain any excess oil. While the peas are still hot, sprinkle them with chaat masala and a pinch of black salt for that final, irresistible burst of flavour. Toss well and let them cool completely before storing.
Healthier Alternatives: Air Frying and Baking
If you're looking for a less oily version, you can easily adapt this recipe for an air fryer or an oven. For the Air Fryer: Preheat your air fryer to 180-200°C (350-400°F). Toss the boiled and dried peas with a teaspoon of oil before coating them with the spice mix. Arrange them in a single layer in the air fryer basket and cook for 10-15 minutes, shaking the basket every 5 minutes to ensure they cook evenly. They are ready when they are browned and crispy. For the Oven: Preheat your oven to 200°C (400°F). Spread the coated peas in a single layer on a baking sheet lined with parchment paper. Bake for 25-35 minutes, shaking the pan every 10 minutes, until the peas are crunchy and golden. Keep a close eye on them towards the end to prevent burning.
