Authentic White Peas Chaat Recipe – Easy Indian Street Food

Last Updated on 4 months by Neha Deshmukh

Authentic White Peas Chaat Recipe – Easy Indian Street Food

Hey everyone! If you’ve ever wandered the bustling streets of India, you’ve probably been captivated by the vibrant colors and incredible aromas of chaat. It’s seriously the best kind of snack – savory, tangy, a little spicy, and totally addictive. Today, I’m sharing my go-to recipe for White Peas Chaat (Vatana Chaat), a comforting and flavorful dish that always reminds me of family gatherings. I first made this when I was trying to recreate the street food flavors from a trip to Delhi, and honestly, it’s been a hit ever since!

Why You’ll Love This Recipe

This White Peas Chaat is more than just a snack; it’s a little piece of Indian culinary magic. It’s surprisingly easy to make, even if you’re new to Indian cooking. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and customize the toppings to create your perfect chaat experience. It’s a fantastic way to enjoy a taste of India right in your own kitchen!

Ingredients

Here’s what you’ll need to whip up this delicious chaat:

• 1 cup dried white peas (vatana)
• 2 cups water
• 1 tablespoon oil
• 0.25 teaspoon turmeric powder (haldi)
• 0.5 teaspoon red chili powder (lal mirch)
• 1 pinch asafoetida (hing)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Dried white peas, or vatana, are the star of the show. They have a lovely, slightly nutty flavor and a wonderful texture when cooked. You can usually find them at Indian grocery stores, or online.

Asafoetida, or hing, is a bit of an unusual spice, but it adds a fantastic savory depth to the chaat. A little goes a long way! It’s often used in Indian cooking to aid digestion, too.

Spice levels are super personal. My family likes a good kick, so I tend to lean towards 0.5 teaspoon of chili powder, but feel free to adjust it to your preference. Some regions in India use a hotter chili powder, so keep that in mind if you’re using a variety you’re not familiar with.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak 1 cup of dried white peas in triple the amount of water (about 3 cups) overnight. This is crucial for getting them nice and tender.
2. The next day, drain and rinse the soaked peas. Add them to a pressure cooker with the turmeric powder, red chili powder, asafoetida, salt, oil, and 2 cups of fresh water.
3. Now, it’s time to pressure cook! If you’re using an Instant Pot, cook for about 30 minutes. If you’re using a stovetop pressure cooker, cook for 15-20 minutes. If you want to add potatoes for extra chaat toppings, you can place them on a trivet inside the pressure cooker during the last 10 minutes of cooking.
4. Once the pressure has released naturally, open the cooker. You’ll want the peas to be mostly cooked but still hold their shape. Use a potato masher to partially mash the peas – this helps thicken the gravy.
5. Simmer the mixture over medium heat for a few minutes, until it reaches a medium-thick consistency. Don’t be afraid to add a splash of water if it gets too thick.
6. Finally, give it a taste and adjust the seasoning as needed. That’s it!

Expert Tips

• Don’t skip the soaking step! It really makes a difference in the texture of the peas.
• Partial mashing is key. You want some whole peas for texture, but mashing some helps create that lovely, thick gravy.
• If you don’t have a pressure cooker, you can cook the peas in a pot on the stovetop. It will take longer – about 45-60 minutes – and you’ll need to add more water as needed.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your asafoetida, as some brands may contain wheat flour.
• Gluten-Free Adaptation: Also naturally gluten-free!
• Spice Level Adjustments: My friend, Priya, loves her chaat fiery hot, so she adds a pinch of cayenne pepper along with the chili powder. Feel free to experiment!
• Festival Adaptations: We often make this during Holi and Diwali. During Holi, it’s a lighter version, and during Diwali, we add a little more richness with a touch of ghee.

Serving Suggestions

Serve this White Peas Chaat hot, and get ready for a flavor explosion! I love to top it with:

• Finely chopped onions
• A generous sprinkle of chaat masala
• A squeeze of fresh lemon juice
• Crispy sev (thin chickpea noodles)
• Fresh cilantro

It’s perfect as a snack, a light lunch, or even as a side dish with your favorite Indian meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The texture might change slightly, but it will still be delicious!

FAQs

Let’s answer some common questions:

Q: What are white peas and where can I find them?
A: White peas, or vatana, are a type of dried pea commonly used in Indian cuisine. You can find them at most Indian grocery stores or online retailers.

Q: Can I use canned white peas instead of dried?
A: While you can use canned white peas in a pinch, the flavor and texture won’t be quite the same. Dried peas have a much more authentic taste and hold their shape better.

Q: How do I adjust the spice level of this chaat?
A: Start with a smaller amount of red chili powder and taste as you go. You can always add more, but you can’t take it away!

Q: What is asafoetida (hing) and why is it used in Indian cooking?
A: Asafoetida is a resin with a pungent aroma that adds a savory, umami flavor to Indian dishes. It’s often used as a digestive aid and to enhance the flavor of vegetarian meals.

Q: Can this chaat be made ahead of time?
A: You can cook the peas ahead of time and store them in the refrigerator. However, I recommend assembling the chaat just before serving to keep the toppings crispy.

Q: What are some other toppings I can add to this chaat?
A: The possibilities are endless! Try adding chopped tomatoes, cucumbers, pomegranate seeds, or even a dollop of yogurt.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. I love hearing from you all!