Nimona Chaat

Name: Nimona Chaat
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup Green Peas (shelled); 2 small Potatoes (peeled and finely diced); 3 tbsp Vegetable Oil; 1 tsp Cumin Seeds; 1 pinch Hing; 1 tsp Ginger Paste; 2 pcs Green Chili (finely chopped); 0.5 tsp Turmeric Powder; 1 tsp Coriander Powder; 0.5 tsp Garam Masala; 1 tsp Salt (or to taste); 0.5 cup Water; 1 cup Curd (whisked until smooth); 0.5 cup Tamarind Chutney; 1 medium Onion (finely chopped); 1 cup Sev (fine nylon sev recommended); 12 pcs Papdi (coarsely crushed); 1 tsp Chaat Masala (for sprinkling); 3 tbsp Coriander Leaves (chopped, for garnish); 1 tbsp Lemon Juice

RATING

4.3/5(47)

TASTE SCORE

8/10

A creative twist on a classic North Indian curry! This recipe transforms savory green pea nimona into a vibrant, tangy street-food style chaat, loaded with delicious toppings and textures.

PREP

20m

COOK

20m

SERVES

1 BOWL

552 cal

SERVINGS

METHOD · 4 STEPS

Prepare the Pea Paste
1.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.
2.Set aside about 1/2 cup of the whole blanched peas for later.
3.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.
Cook the Nimona Base
1.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.
2.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.
3.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.
4.Stir in the turmeric powder, coriander powder, and salt. Cook for another minute to toast the spices.
5.Add the fried potatoes, the reserved whole peas, and 1/2 cup of water. Mix everything well.
6.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.
7.Turn off the heat and stir in the garam masala. Your nimona base is ready.
Assemble the Chaat
1.Divide the warm nimona base equally among four serving bowls.
2.Top each portion with a generous amount of whisked curd.
3.Drizzle with tamarind chutney and mint chutney according to your taste.
4.Sprinkle a layer of finely chopped onions over the chutneys.
5.Garnish generously with sev and coarsely crushed papdi for a crunchy texture.
6.Finally, sprinkle chaat masala and fresh coriander leaves over the top.
7.Add a squeeze of fresh lemon juice just before serving for a final burst of tanginess.
Serve Immediately
1.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.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For the best texture, do not grind the peas into a smooth paste. A coarse, grainy texture is essential for authentic nimona.
2
Sautéing the pea paste well is the most crucial step. It removes the raw taste of the peas and develops a deep, savory flavor.
3
Assemble the chaat just before serving to ensure the sev and papdi remain crunchy.
4
If fresh peas are not available, you can use frozen peas. Thaw them completely before blanching and grinding.
5
Adjust the number of green chilies and the amount of chutneys to customize the spice and tanginess to your preference.

RECIPE VARIATIONS

Adapt it for your goals.

Protein Boost

Add a layer of boiled chickpeas or crumbled paneer to the chaat for extra protein and texture.

Healthier Version

Use baked papdi instead of fried, and either skip the sev or use a baked whole-wheat alternative to reduce the fat content.

Sweet & Juicy

Garnish with a handful of fresh pomegranate arils for a burst of sweetness and a beautiful color contrast.

Different Base

For a change, substitute the fried potatoes with boiled and mashed sweet potatoes for a slightly sweet and savory flavor profile.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Rich in Plant-Based Protein

Green peas are a fantastic source of plant-based protein, which is essential for muscle repair, building tissues, and keeping you feeling full and satisfied.

leaf

High in Dietary Fiber

The combination of peas and potatoes provides a good amount of dietary fiber. Fiber aids in digestion, promotes a healthy gut microbiome, and helps in regulating blood sugar levels.

vitamins

Source of Key Vitamins

This dish is a good source of vitamins like Vitamin K and C from the peas and coriander, which support bone health and boost the immune system.

energy

Energy Boosting Carbohydrates

The potatoes in the chaat provide complex carbohydrates, which are the body's primary source of energy, making this a fulfilling and energizing snack.

QUESTIONS?

Frequently asked questions

One serving of Nimona Chaat contains approximately 380-450 calories. The exact count can vary based on the amount of oil, chutneys, sev, and papdi used.

PAIRS WELL WITH