Скачать или смотреть Lucknow Special street style Bun Matar | स्ट्रीट स्टाइल बन मटर | घर पर आसान रेसिपी

✨ Street Vibes at Home! ✨
Soft butter-toasted buns + spicy, tangy matar chaat = pure street-style bliss 😍🌱
Perfect for those chai-time cravings! 🍵💛

#BunMatar #StreetFoodLove #CookWithRupamSehtya #SnackTime
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Ingredients
• 2 cups white peas (ragda), washed and soaked overnight
• ½ tsp salt
• A pinch of baking soda
• Water (just enough to cover peas)
• Small piece of tamarind (soaked in hot water)
• Fresh coriander leaves (a handful)
• Fresh mint leaves (equal quantity to coriander)
• 1 inch ginger (for chutney) + some ginger sliced thinly (for garnish)
• 3–4 garlic cloves
• ½ tsp black salt (for chutney) + ½ tsp (for peas)
• Ice cubes (for chutney)
• 2 green chillies (finely chopped)
• 1 onion (finely chopped or sliced as desired)
• 1 tomato (finely chopped)
• 1½ tsp Kashmiri red chilli powder
• 1 tsp chaat masala
• 1 tsp roasted cumin powder
• ½ tsp black pepper
• Butter as needed
• Lemon juice (to taste)
• Fresh coriander (for garnish)
• Tamarind pulp (from the soaked tamarind)
• Buns or pav, slit in the middle

Method
1. Cook the peas:
Drain the soaked peas and transfer them to a pressure cooker. Add ½ tsp salt, a pinch of baking soda and just enough water to cover them (don’t add too much). Pressure cook for 3 whistles, then simmer on low flame for 5–7 minutes until soft.
2. Prepare the chutneys:
While the peas cook, soak tamarind in hot water and extract its pulp. In a blender, add coriander, mint, ginger, garlic, black salt and ice cubes. Blend into a thin, green chutney.
3. Chop the veggies:
Finely chop onion and tomato. Slice some ginger thinly. Chop green chillies as desired.
4. Make the masala peas:
Heat butter in a pan. Add Kashmiri chilli powder, chopped green chillies and sliced ginger. Sauté briefly, then add the boiled peas. Mix well.
Sprinkle chaat masala, cumin powder, black pepper and black salt. Stir and cook for 5–7 minutes on low flame until the spices coat the peas.
5. Add toppings & chutneys:
Add chopped onion, tomato, sliced ginger, green chillies, fresh coriander, green chutney and tamarind pulp. Mix well and cook for 2–3 minutes. Squeeze lemon juice on top.
6. Toast the buns:
In the same pan, melt butter. Place the buns cut-side down, spread butter on the top side too, and toast until golden and crisp.
7. Assemble:
Spread the thick ragda mixture generously on the bun, drizzle lemon juice, add onion, ginger slices and green chillies. Cover with the other half of the bun.
8. Serve hot:
Your street-style Bun Matar is ready to enjoy!