Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver
Active Time
45 MIN
Total Time
50 MIN
Yield
Serves : 4

This fresh and crunchy chaat stars a trio of spring peas punched up with a tempered mixture of whole cumin seeds mustard seeds, chiles, and ginger. The tart lemon raita brings a welcome cooling element; spoon the extra over rice, naan, or fresh fruit.

How to Make It

Step 1    Make the lemon raita

Stir together yogurt, lemon zest and juice, sugar, and salt in a small bowl. Store in an airtight container in refrigerator until ready to use, up to 3 days.

Step 2    Make the spring pea chaat

Bring a large pot of salted water to a boil over high. Fill a large bowl with ice water. Add English peas to boiling water; cook 4 minutes. Add snap peas; cook 2 minutes. Add snow peas; cook until all peas are crisp-tender, about 30 seconds. Using a spider, remove pea mixture from boiling water, and plunge into ice water; let cool 3 minutes. Drain well; transfer to a medium bowl.

Step 3    

Heat oil in a small skillet over medium-high. Add cumin seeds and mustard seeds; toast, stirring constantly, until very fragrant, 40 seconds to 1 minute. Stir in ginger, chaat masala, and chile to form a thick paste. Remove from heat; add to pea mixture in bowl, and toss to combine. Season to taste with salt and pepper. Refrigerate, uncovered, until chilled, about 10 minutes.

Step 4    

Transfer spring pea chaat to a serving platter; drizzle with spicy mango-mint chutney and 1/4 cup lemon raita. Garnish with cilantro leaves and pea shoots.

Make Ahead

Lemon raita may be covered and chilled up to 3 days.

Suggested Pairing

Bright, herbal, Indian white.

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