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 Spicy Namkeen Matar
Take 1 cup of dry peas, wash it and soak it in water for 6-7 hours. Add a quarter of a teaspoon of baking soda to it while soaking it. To boil, add the peas soaked in a pressure cooker. Add a cup of water and boil until the first whistle
Extinguish the flame after the first whistle and wait for its pressure to release. Drain the boiled peas from the pressure cooker. Separate the extra water from it using a colander. Spread a cotton cloth on the tray and spread boiled peas on it.
Place it under the fan for an hour for it to dry and they have dried after an hour. Preheat the oil to fry the peas. Highly heated oil is needed for frying it. Add a few peas to it using a colander for frying and dip it in the heated oil. The flame should be high.
If they look brown and there is a sizzle as it bounces, it is fried. Drain the fried peas and brown all the peas in the same way.
For the Masala mixture, grind 1 teaspoon of mango powder, 1 teaspoon of coriander powder, 1 teaspoon of red chili 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 down and consume it for 1.5-2 months. It takes 5-6 minutes to fry a single round of peas.