Spring Pea Chaat with Lemon Raita

Description :

This fresh and crunchy chaat stars a trio of spring peas punched up with a tempered mixture of whole cumin seeds mustard seeds, chiles, and ginger. The tart lemon raita brings a welcome cooling element; spoon the extra over rice, naan, or fresh fruit.

Ingredient :


  • 1 cup plain whole-milk yogurt

  • 2 teaspoons grated lemon zest plus 1 tablespoon fresh lemon juice

  • 3/4 teaspoon granulated sugar

  • 1/4 teaspoon kosher salt


  • 8 ounces fresh English peas

  • 4 ounces fresh sugar snap peas, trimmed and halved on an angle

  • 4 ounces fresh snow peas, trimmed and thinly sliced lengthwise

  • 2 tablespoons vegetable oil

  • 1 teaspoon cumin seeds

  • 1/2 teaspoon brown mustard seeds

  • 1 tablespoon grated peeled fresh ginger

  • 1 tablespoon chaat masala (such as MDH Chunky Chat Masala)

  • 1 small fresh serrano chile, stemmed and finely chopped (unseeded)

  • Kosher salt, to taste

  • Black pepper, to taste


  • 3 tablespoons Spicy Mango-Mint Chutney

  • Fresh cilantro leaves, for garnish

  • Pea shoots, for garnish

Direction :

Make the lemon raita

  1. Stir together yogurt, lemon zest and juice, sugar, and salt in a small bowl. Store in an airtight container in refrigerator until ready to use, up to 3 days.

Make the spring pea chaat

  1. Bring a large pot of salted water to a boil over high. Fill a large bowl with ice water. Add English peas to boiling water; cook 4 minutes. Add snap peas; cook 2 minutes. Add snow peas; cook until all peas are crisp-tender, about 30 seconds. Using a spider, remove pea mixture from boiling water, and plunge into ice water; let cool 3 minutes. Drain well; transfer to a medium bowl.

  2. Heat oil in a small skillet over medium-high. Add cumin seeds and mustard seeds; toast, stirring constantly, until very fragrant, 40 seconds to 1 minute. Stir in ginger, chaat masala, and chile to form a thick paste. Remove from heat; add to pea mixture in bowl, and toss to combine. Season to taste with salt and pepper. Refrigerate, uncovered, until chilled, about 10 minutes.

  3. Transfer spring pea chaat to a serving platter; drizzle with spicy mango-mint chutney and 1/4 cup lemon raita. Garnish with cilantro leaves and pea shoots.

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