Green Pea Potato Thecha Recipe – Authentic Indian Street Food

Last Updated on 6 months ago by Neha Deshmukh

Green Pea Potato Thecha Recipe – Authentic Indian Street Food

Hey everyone! If you’re anything like me, you absolutely love a good chaat – those vibrant, flavorful Indian street snacks. Today, I’m sharing a recipe that’s close to my heart: Green Pea Potato Thecha. It’s a delightful mix of textures and tastes, and honestly, it’s way easier to make at home than you might think! I first made this when I was craving the thecha from a little stall near my college, and I’ve been perfecting it ever since.

Why You’ll Love This Recipe

This Green Pea Potato Thecha is a fantastic blend of earthy green peas, fluffy potatoes, and a fiery kick from the thecha (green chili paste). It’s a quick and satisfying snack, perfect for a rainy afternoon or a festive gathering. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and customize it with your favorite toppings. It’s a real crowd-pleaser!

Ingredients

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

• 1 cup dry green peas
• 3 medium boiled potatoes
• 2 tbsp oil
• ½ tsp cumin seeds
• 1 small chopped onion
• 1 tsp thecha (green chili paste)
• ½ tsp turmeric powder
• 2-3 pinches thanda masala
• 2-3 pinches coriander powder
• 1 tsp chopped coriander leaves
• Salt to taste
• 2 tbsp tamarind chutney (for garnish)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Dry Green Peas: Soaking & Freshness

Using dry green peas gives the thecha a lovely, fresh flavor. Make sure to soak them overnight or for at least 4 hours. This helps them cook evenly and become wonderfully tender. You’ll need about 200g of dry peas for 1 cup.

Boiled Potatoes: Type & Texture

I prefer using starchy potatoes like Yukon Gold or Maris Piper for this recipe. They mash beautifully and give the thecha a nice, fluffy texture. You want them to be fully cooked but not mushy – partially mashing them is key! About 500g of potatoes will give you the right amount.

Thecha (Green Chili Paste): Regional Variations & Spice Level

Thecha is a Maharashtrian staple, and every family has their own version! It’s traditionally made with green chilies, garlic, and sometimes ginger. You can find pre-made thecha at Indian grocery stores, or easily make your own. Adjust the amount to your spice preference – start with 1 tsp and add more if you like it hot!

Thanda Masala: A Unique Spice Blend – Origin & Use

Thanda masala is a cooling spice blend often used in chaats to balance the heat. It’s a bit hard to find outside of India, but you can find it online or at Indian grocery stores. It adds a unique, aromatic flavor that really elevates the thecha. If you absolutely can’t find it, a pinch of garam masala can work in a pinch, but it won’t be quite the same.

Oil: Recommended Types for Authentic Flavor

Traditionally, this is made with a neutral oil like sunflower or vegetable oil. However, a touch of mustard oil (about 1 tsp mixed with the 2 tbsp) can add a lovely, authentic flavor – just be careful not to overheat it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak your dry green peas overnight or for at least 4 hours. Then, drain them and boil in a pressure cooker with a pinch of salt for 2-3 whistles. Set aside to cool.
2. While the peas are cooking, partially mash your boiled potatoes. You want some chunks remaining for texture.
3. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and let them crackle – this releases their amazing aroma!
4. Add the chopped onion and sauté for about a minute, until softened. Then, stir in the thecha and turmeric powder. Cook for another 30 seconds, stirring constantly.
5. Now, add the mashed potatoes to the pan and mix well, ensuring they’re coated with the spices.
6. Add the boiled peas and stir for about a minute. Season with thanda masala, coriander powder, and salt to taste.
7. Sprinkle with chopped coriander leaves and mix well. Remove from heat.
8. Finally, garnish with fresh coriander, green chilies (if you’re feeling brave!), a generous drizzle of tamarind chutney, and some finely chopped onions. Serve warm and enjoy!

Expert Tips

• Don’t overcook the peas! You want them to be tender but still hold their shape.
• Taste as you go and adjust the seasoning to your liking.
• For a smoother thecha, you can blend the ingredients in a food processor.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your tamarind chutney to ensure it doesn’t contain any honey.
• Gluten-Free Adaptation: This recipe is also naturally gluten-free.
• Spice Level Adjustment: If you’re sensitive to spice, start with a smaller amount of thecha and add more gradually. You can also remove the seeds from the green chilies before making the thecha.
• Festival Adaptations: This thecha is a popular snack during festivals like Navratri and Janmashtami. You can serve it as part of a larger spread of festive foods.

Serving Suggestions

This Green Pea Potato Thecha is delicious on its own, but it’s even better with:

• A side of crispy papdi (Indian crackers)
• A dollop of yogurt
• A sprinkle of sev (thin chickpea noodles)
• A warm cup of chai!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

What is Thecha and where does it originate from?

Thecha is a spicy condiment originating from the state of Maharashtra in India. It’s traditionally made with green chilies, garlic, and spices, and is used to add a fiery kick to various dishes.

Can I use frozen green peas instead of dried?

Yes, you can! If using frozen peas, you don’t need to soak them. Just add them directly to the pan after sautéing the onions and spices.

What can I substitute for Thanda Masala?

If you can’t find thanda masala, a pinch of garam masala can work, but it won’t have the same cooling effect. You could also try adding a tiny bit of mint powder.

How do I adjust the spice level of this recipe?

Start with a smaller amount of thecha and add more gradually, tasting as you go. Removing the seeds from the green chilies before making the thecha will also reduce the heat.

Can this be made ahead of time?

Yes, you can make the thecha ahead of time and store it in the refrigerator for up to 2 days. However, it’s best served fresh for the best flavor and texture.

How can I tell if the potatoes are the right consistency for mashing?

They should be fully cooked but not mushy. You want them to be firm enough to hold their shape when mashed, but soft enough to break apart easily.