Serving – 2 person

Time Required - 20 minutes

Ingredients:

• 1 cup soaked and boiled green peas.
• 1 teaspoon Zilli's Red Onion Powder
• 1/2 teaspoon Zilli's Ginger Powder
• 1 teaspoon Zilli's Green Chilli Powder
• 1 teaspoon Zilli's Tomato Powder
• 750 ml or 3 cup boiled green peas water
• 3 teaspoon mustard oil
• 1 inch cinnamon
• 2 bay leaves
• 1 teaspoon sauf (fennel seeds)
• salt to taste
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chilli powder
• 1 teaspoon amchur (dry mango) powder 
• Garnishing
• 1 teaspoon chopped coriander leaves
• 1 teaspoon chopped spring onion
• 1 chopped green chilly. 

Method:

• .Take a bowl, add onion powder, ginger powder, tomato powder, green chilli powder and 500 ml or 2 cup boiled green peas water.
• Stir well till no lumps are formed. Keep the paste aside.
• Heat mustard oil in a kadhai (wok).
• Add cinnamon, bay leaves and sauf. Give it a quick stir and cook till sauf become light brown on medium flame.
• Add paste and keep stirring it till it comes to boil.
• Add salt, turmeric powder, red onion powder and amchur powder. Stir well.
• Add boiled green peas. Mix well.
• Add 1 cup water. Stir occasionally. 
• Cook for 5-6 minutes on medium to low flame.
• Delhi's matar chaat is ready to be served.
• Transfer the chaat in a bowl, garnish with, coriander leaves, spring onions and green chilli.
• Delhi's Matar chaat is ready to be consumed hot.