Muttar Chaat
by Tarla Dalal
Added to 213 cookbooks
This recipe has been viewed 20119 times
A riot of flavours, typical of any chaat - but with the bhujia adding a great new dimension.
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.
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Accompaniments
Nutrient values (Abbrv) 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 |
| Sodium | 66.7 mg |
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6 FAVOURABLE REVIEWS
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Reviewed By
5 of 10 users found this review useful
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No review of this type was found
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