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
1- Take 1 cup of dry peas, wash it and soak it in the water for 6-7 hours.
2- Add a ¼ teaspoon to it while soaking it.
3- 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.
4- Switch off the flame after the first whistle. Wait until its pressure releases.
5- Drain out the boiled peas from the pressure cooker.
6- Separate the extra water from it using a strainer.
7- Spread a cotton cloth over the tray and spread boiled peas over it.
8- Place it beneath the fan for an hour to dry. They have dried after an hour.
9- Preheat oil to fry the peas. The highly heated oil is required to fry it.
10- Add some peas to it using a strainer to fry. Dip it in the heated oil.
11- The flame should be high.
12- If they appear brown and there is a sizzling sound while bouncing it then they have fried.
13- Drain out the fried peas and fry all the peas likewise.
14- 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.
15- Mix the Masala mixture well with the peas and serve it.
Serving:
1- Store it in an airtight container after cooling it and consume for 1.5 to 2 months.