Spicy Matar Namkeen
It is a snack which is easier and quicker to make for any occasion.
Ingredients for Matar Namkeen
Dry peas - 1 cup (200 gms) (soaked)
Red chilli powder - 1 tsp
Mango powder - 1 tsp
Coriander powder - 1 tsp
Black pepper - 1 tsp
Salt - 1 tsp
Black salt - 1/2 tsp
Oil - for frying
How to make Matar Namkeen
Take 1 cup of dry peas, wash it and soak it in the water for 6-7 hours. Add a ¼ teaspoon baking soda to it while soaking it. For the boiling process, add the soaked peas in a pressure cooker. Add a cup of water to it and boil till the first whistle blows
Switch off the flame after the first whistle and wait until its pressure releases. Drain out the boiled peas from the pressure cooker. Separate the extra water from it using a strainer. Spread a cotton cloth over the tray and spread boiled peas over it.
Place it beneath the fan for an hour to dry and they have dried after an hour. Preheat oil to fry the peas. The highly heated oil is required to fry it. Add some peas to it using a strainer to fry and dip it in the heated oil. The flame should be high.
If they appear brown and there is a sizzling sound while bouncing it then they have fried. Drain out the fried peas and fry all the peas likewise.
For the Masala mixture, grind 1 teaspoon of mango powder, 1 teaspoon of coriander powder, 1 teaspoon of red chilli powder, 1 teaspoon of salt, 1/2 teaspoon of black salt and 1 teaspoon of black pepper. Mix the Masala mixture well with the peas and serve it.
Store it in an airtight container after cooling it and consume for 1.5 to 2 months. It takes 5-6 minutes to fry a single round of peas.
You can soak it overnight too.
We can use any variety of peas, for example, white peas or green peas.
Sometimes, the peas burst so at that point leave it in the oil and stand away.
You can use the remaining Masala mixture for snacks, chips and Papad.
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