Schezwan Matar Chaat ( A Crazy Indo-Chinese Fusion experiment )
A simple ragda chaat is infused with the flavors of Schezwan egg noodles. Minus the noodles bit of course. Read on for the recipe -
- 1 cup yellow peas (soaked overnight)
- 2 eggs
- 1 medium sized potato
- 1 large capsicum
- 1 small carrot
- 1/2 cup finely sliced onions
- 1/2 cup finely sliced cabbage
- 5-6 finely chopped garlic cloves
- chopped green chillis
- 3-4 tsp Schezwan sauce
- 3 tbsp tomato sauce
- 2 tsp vinegar
- 1 tsp light soy sauce
- 3 tsp oil
- 2 pinch garam masala
- a pinch of turmeric
- 1 tsp sugar
- salt to taste
- cilantro for garnishing
- fried papad for garnishing
Add the sugar, schezwan sauce, soy sauce, tomato sauce and vinegar. Toss for 1 minute.
Add the boiled peas and potato along with a generous sprinkle of water. Adjust the salt.
Cook for 2-3 mins. Sprinkle garam masala and mix in. (If it looks too dry at this point, sprinkle some more water. The yellow peas tend to absorb a lot of water)
Around the same time, scramble the eggs in another skillet.
Transfer the schezwan chaat to the serving bowls/plates. Top with the scrambled eggs, sliced onions, more green chili (optional), crushed papad and cilantro.