Bhuja matar chooda i.e. toasted flattened rice served with spicy stir fried sweet peas is a snack that is essentially a winter dish. It is very popular in Bihar and some parts of Uttar Pradesh and happens to be vegan and gluten free. Do try, if you haven't already!
1pinch Garam Masalaadjust amount according to the strength of the masala
¼teaspoonAmchurDry Mango Powder
1cupGreen Peasshelled, Matar, frozen or fresh
1tbspCorianderfreshly chopped
Lime wedgesFresh
Instructions
Take a sauce pan and dry roast the chiwda on low medium heat till it becomes crunchy. It took me approximately two minutes but the time will depend on the quality of the chiwda used. Remove from the pan and set aside.
In the same sauce pan, add oil and once it is hot, add cumin seeds and as soon as it begins to crackle, add asafoetida followed by onion, ginger and green chilies. Keep the heat on high.
Sauté till the onions become soft and translucent. Reduce heat and add spices, except amchur, and sauté the contents for ten to fifteen seconds.
Increase heat and add washed green peas and sauté them for half a minute.
Add two to three tablespoons of water and reduce the heat and cook till the peas are done stirring occasionally. Add more water if required. But once done, there should be no water in the peas. Sprinkle the amchur and mix well.
Sprinkle some coriander and squeeze a little bit of fresh lime juice over the peas and serve immediately along with the roasted chiwda.
Notes
It is mostly basmati chiwda that is preferred, in Bihar, for making this snack. But it is not easily available everywhere therefore use any chiwda that you prefer.
Feel free to use ghee instead of oil for a richer taste.