Cutlet Chaat (Street Style) |Batani Chaat Recipe

Batani chat or Cutlet Chaat recipe, explained with step by step pictures and a video. Batani chat is a very tasty street style green/white peas chaat. This is a very healthy, tasty and nutritious evening snack. An unique white/green peas based curry chaat recipe made with boiled potatoes, chopped tomatoes, onions and sev toppings. It is typically served as an evening snack, but because it is a gravy based chaat and keeps your tummy full, so it can also be served for lite dinner meal.

Indian street food, particularly the chaat recipes are well known for their versatility and lip-smacking taste. There are thousands of chaat recipes across India that differ from region to region or state to state. This famous cutlet chaat recipe is known for it’s mild spice and combination of veggies and crunchy chaat puris.

This chaat is very easy to prepare and no need to arrange for pooris or papdis. Moreover it is high in protein, also very tasty and filling. It is a perfect evening snack for the growing kids.

This is a snack recipe, very similar to ragda chaat or aloo matar chaat. The ragda can be used as the main ingredient, Andhra street side vendors make little changes to the actual ragda, which is by adding pani (mint + coriander + some speces) to the ragda gravy and make it a thin mixture and then add some cruncy chaat puris towards the end of the cooking. They don’t use sweet and green chutney when serving, as other chaats. Instead they top the peas gravy with sev, onions, tomato, chaat puris, chaat masala, red chilly powder, and lemon juice.

Few easy and important tips and suggestions for a perfect Cutlet chaat recipe.

  • Make sure you soak dry peas for a minimum of 8 hours or overnight soaking. even though we pressure cook the matar, soaking makes it easy to cook.
  • Add finely chopped tomatoes or onions with nylon sev and crushed chat puri as it’s toppings for chatpata taste. You can sprinkle some chaat masala for more punch.

More Chaat Recipes:

If you’ve tried this Cutlet Chaat recipe or any other recipe on Siri’s Food Lab, then don’t forget to rate, like and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Rating: 5 out of 5.

How to make Cutlet Chaat

PREP TIME: 10 MINS

COOK TIME: 25 MINS

TOTAL TIME: 35 MINS

SOAK TIME : OVERNIGHT

SPICE LEVEL: MEDIUM HOT

COURSE: APPETIZERS/SNACKS, CHAAT

CUISINE: INDIAN STREET FOOD

SERVES : 6

Ingredients

Pani Ingredients:

  • mint leaves – 1 fistful
  • cilantro – around 2 cups
  • green chillies – 6
  • ginger – 1″
  • salt – 1/2 tsp
  • black salt – 1/2 tsp
  • red chilly powder – 1/4 tsp
  • pani puri masala – 1 tsp
  • lemon juice
  • water – 3 cups

Mashed Potato Ingredients:

  • potatoes – 2, medium large, boiled
  • dhania + Jeera powder(coriander cumin powder) – 1 tsp
  • sambar powder – 1 tsp
  • salt – 1/2 tsp

Peas/Batani Gravy Ingredients: 1 cup = 235 ml

  • white or green peas – 1 cup, dry – soaked 8 hrs and boiled
  • onion – 1 md, finely chopped
  • tomato – 1md, finely chopped
  • chaat masala – 1 tsp
  • red chilly powder – 1/2 tsp
  • garam masala – 1/2 tsp
  • pani (green water)
  • salt – 1/2 tsp
  • crushed chaat puri

For Chaat:

  • onions – finely chopped
  • tomato – finely chopped
  • fine sev
  • chaat puri
  • cilantro – finely chopped
  • chaat masala
  • red chilly powder
  • lemon juice

Instructions

  1. Soak 1 cup white peas in enough water for atleast 8 hrs or overnight.
  2. Drain off the water and transfer to the pressure cooker.
  3. Pressure cook for 4 to 5 whistles or until peas get cooked completely.
  4. Pani:
    • Blend fistful mint, around 2 cups cilantro, 6 green chillies, 1/2 tsp salt, 1″ ginger and a dash of lemon into a smooth paste using little water.
    • Now add 1 tsp pani puri masala, 1/2 tsp black salt, 1/4 tsp red chilly powder, blend again.
    • Filter/sieve the paste to separate pulp and juice.
    • Add 3 cups water to the cilantro juice and mix well. Keep it aside.
  5. Mashed Potato:
    • Boil 2 potatoes with enough water, 1/4 tsp turmeric and 1/2 tsp salt.
    • Peel and mash potatoes.
    • Add 1 tsp coriander+cumin powder, 1 tsp sambar powder, and 1/2 tsp salt.
    • Mix all together and keep it aside.
  6. Peas Gravy / Ragda:
    • In a large kadai or pan, heat 4 tsp oil and sauté 1 medium finely chopped onion, sauté for 1 minute.
    • Now add 1 finely chopped tomato, 1 tsp chaat masala, 1/2 tsp salt, 1/2 tsp red chilly powder, and 1/2 tsp garam masala, then sauté it for 1 min.
    • Add mashed potato mixture and mix it for 1 minute.
    • Now add boiled peas and then while stirring, add pani little by little until all the pani is used. The peas mixture should be very thin and watery.
    • Bring it to boil. When it just starts bubbling, add few crushed chaat puris and mix. Cook for just 1 minute.
    • Turn off the flame.
    • The gravy becomes thick very quickly.
  7. For Chaat:
    • Take 2 or 3 ladlefuls of peas cutlet/ragda into a bowl.
    • Then sprinkle some finely chopped onion and tomato on top.
    • Add crushed chaat puri, fine sev, finely chopped cilantro.
    • Sprinkle chaat masala, red chilly powder and lemon juice.
  8. Serve immediately as a snack or light dinner.

Tips

  1. You can also use green peas in place of white peas.
  2. Make sure to soak peas overnight, else it will be difficult to cook.
  3. Prepare the chaat just before serving, else the sev and puris turn soggy.
  4. The peas gravy thickens as it cools down, so adjust the consistency while serving.
  5. Adjust the spices to your spice level. This chaat is medium spicy.

Step by step photo instructions

  1. Soak 1 cup white peas in enough water for atleast 8 hrs or overnight.

2. Drain off the water and transfer to the pressure cooker.

3. Add 1/4 tsp turmeric and 1/2 tsp salt.

4. Pressure cook for 4 to 5 whistles or until peas get cooked completely.

5. Pani:

  • Grind fistful mint, around 2 cups cilantro, 6 green chillies, 1/2 tsp salt, 1″ ginger and a dash of lemon into a smooth paste using little water.
  • Now add 1 tsp pani puri masala, 1/2 tsp black salt, 1/4 tsp red chilly powder, blend again.
  • Filter/sieve the paste to separate pulp and juice.

6. Add 3 cups water to the cilantro juice and mix well. Keep it aside.

7. Mashed Potato:

  • Boil 2 potatoes with enough water, 1/4 tsp turmeric and 1/2 tsp salt.
  • Peel and mash potatoes.
  • Add 1 tsp coriander+cumin powder, 1 tsp sambar powder, and 1/2 tsp salt.
  • Mix all together and keep it aside.

8. Peas Gravy / Ragda:

  • In a large kadai or pan, heat 4 tsp oil and sauté 1 medium finely chopped onion, sauté for 1 minute.
  • Now add 1 finely chopped tomato, 1 tsp chaat masala, 1/2 tsp salt, 1/2 tsp red chilly powder, and 1/2 tsp garam masala, then sauté it for 1 min.
  • Add mashed potato mixture and mix it for 1 minute.
  • Now add boiled peas and then while stirring, add pani little by little until all the pani is used. The peas mixture should be very thin and watery.
  • Bring it to boil. When it just starts bubbling, add few crushed chaat puris and mix. Boil just 1 minute. Turn off the flame.
  • The gravy becomes thick very quickly.

9. For Chaat:

Take 2 or 3 ladlefuls of peas cutlet/ragda into a bowl.

Then sprinkle some finely chopped onion and tomato on top.

Add crushed chaat puri, fine sev, finely chopped cilantro.

Sprinkle chaat masala, red chilly powder and lemon juice.

10. Serve immediately as a snack or light dinner.

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