Nimona Chaat

Instructions

1. 1

   Prepare the Pea Paste

   • Bring a small pot of water to a boil. Add the fresh peas and blanch for 2 minutes. Drain immediately and plunge into cold water to retain their green color.
   • Set aside about 1/2 cup of the whole blanched peas for later.
   • Add the remaining 1.5 cups of blanched peas to a grinder or food processor. Pulse a few times to get a coarse, grainy paste. Do not add water and avoid over-grinding.
2. 2

   Cook the Nimona Base

   • Heat oil in a pan or kadai over medium heat. Add the diced potatoes and shallow-fry for 4-5 minutes until they are light golden and cooked through. Remove with a slotted spoon and set aside.
   • In the same oil, add the cumin seeds. Once they splutter, add the hing, followed by the ginger paste and green chilies. Sauté for 30 seconds until fragrant.
   • Add the coarse pea paste to the pan. Cook on medium-low heat, stirring frequently, for 6-8 minutes. This step is crucial to cook out the raw pea flavor. The paste will become dry, change color slightly, and release a nutty aroma.
   • Stir in the turmeric powder, coriander powder, and salt. Cook for another minute to toast the spices.
   • Add the fried potatoes, the reserved whole peas, and 1/2 cup of water. Mix everything well.
   • Cover the pan and let it simmer on low heat for 5-6 minutes, allowing the flavors to meld and the mixture to thicken to a scoopable, semi-dry consistency.
   • Turn off the heat and stir in the garam masala. Your nimona base is ready.
3. 3

   Assemble the Chaat

   • Divide the warm nimona base equally among four serving bowls.
   • Top each portion with a generous amount of whisked curd.
   • Drizzle with tamarind chutney and mint chutney according to your taste.
   • Sprinkle a layer of finely chopped onions over the chutneys.
   • Garnish generously with sev and coarsely crushed papdi for a crunchy texture.
   • Finally, sprinkle chaat masala and fresh coriander leaves over the top.
   • Add a squeeze of fresh lemon juice just before serving for a final burst of tanginess.
4. 4

   Serve Immediately

   • Serve the Nimona Chaat immediately to enjoy the delightful contrast of the warm base with the cool toppings and the crispiness of the sev and papdi.