Recipes Appetizers Spring Pea Chaat with Lemon Raita Be the first to rate & review! 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. By Maneet Chauhan Maneet Chauhan Instagram Maneet Chauhan is an Indian American chef, television personality, restaurateur, and cookbook author. She has served as the executive chef of Morph Hospitality Group restaurants in Chicago, Nashville, and New York, and is a judge on the Food Network's Chopped. Food & Wine's Editorial Guidelines Updated on May 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver Active Time: 45 mins Total Time: 50 mins Yield: 4 Ingredients LEMON RAITA 1 cup plain whole-milk yogurt 2 teaspoons grated lemon zest plus 1 tablespoon fresh lemon juice 3/4 teaspoon granulated sugar 1/4 teaspoon kosher salt SPRING PEA CHAAT 8 ounces fresh English peas 4 ounces fresh sugar snap peas, trimmed and halved on an angle 4 ounces fresh snow peas, trimmed and thinly sliced lengthwise 2 tablespoons vegetable oil 1 teaspoon cumin seeds 1/2 teaspoon brown mustard seeds 1 tablespoon grated peeled fresh ginger 1 tablespoon chaat masala (such as MDH Chunky Chat Masala) 1 small fresh serrano chile, stemmed and finely chopped (unseeded) Kosher salt, to taste Black pepper, to taste ADDITIONAL INGREDIENTS 3 tablespoons Spicy Mango-Mint Chutney Fresh cilantro leaves, for garnish Pea shoots, for garnish Directions 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. 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. 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. 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. Rate it Print