Mumbai’s Famous Street Food Snacks (Chaats) | Naturally Vegan

Soak white peas overnight and rinse them before cooking.

Pressure-cook the soaked peas with turmeric and salt for 15 minutes.

Mix in three different masalas and fresh coriander into the cooked peas.

Chop fresh mint, green chilies, ginger, and curry leaves for the filling.

Peel and grate boiled potatoes until smooth without lumps.

Combine grated potatoes with cornstarch, salt, and the chopped herbs.

Sauté chopped chili, ginger, and curry leaves in oil until aromatic.

Add fennel seeds and cooked peas to the sautéed mixture, then season with secret masalas, coriander, and mint.

Stuff the potato mixture with the filling and shape into patties.

Fry the patties in ghee or oil until golden brown.

Ladle the cooked white pea curry onto a plate.

Sprinkle chat masala over the curry.

Top with mint, garlic, tamarind chutney, salt, and lemon juice, then mix well.

Break the fried patties into pieces and mix them into the curry.

Finish with chutneys, sev, papri, fresh coriander, raw mango, and red onion.

Equipment Needed

Dietary

Allergens