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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.
For 4 servings
Prepare the Pea Paste
Cook the Nimona Base
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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.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 551 calories per serving with 12.88g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Assemble the Chaat
Serve Immediately
Add a layer of boiled chickpeas or crumbled paneer to the chaat for extra protein and texture.
Use baked papdi instead of fried, and either skip the sev or use a baked whole-wheat alternative to reduce the fat content.
Garnish with a handful of fresh pomegranate arils for a burst of sweetness and a beautiful color contrast.
For a change, substitute the fried potatoes with boiled and mashed sweet potatoes for a slightly sweet and savory flavor profile.
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.
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.
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.
The potatoes in the chaat provide complex carbohydrates, which are the body's primary source of energy, making this a fulfilling and energizing snack.
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.
It's a mixed bag. The nimona base made from green peas is rich in protein and fiber. However, the traditional chaat toppings like fried sev, papdi, and sweet tamarind chutney add significant calories, fat, and sugar. It can be enjoyed as an occasional treat or made healthier by using baked toppings and controlling portion sizes.
Absolutely! The nimona base can be prepared 1-2 days in advance and stored in an airtight container in the refrigerator. Reheat it gently in a pan before you are ready to assemble and serve the chaat.
Frozen green peas are an excellent substitute and work very well in this recipe. Ensure they are completely thawed before you blanch and grind them. Avoid using canned peas, as their texture and flavor are not suitable for nimona.
Sticking is normal while sautéing the pea paste, as the moisture evaporates. Cook on a medium-low flame and stir continuously. Using a non-stick pan can help. The goal is to roast the paste until it's dry and aromatic, which is key to the dish's flavor.