Heat 3 glass of water in a steel vessel.

Once the water starts to boil add 2 cups of peas into it. On high blame let it simmer for 2 minutes.

Turn the flame off, and strain the peas. Keep it aside.

In a large mixing bowl, add corn flour, red chili flakes, dry mango powder, chat masala, black salt, and salt to taste and mix well all the dry ingredients.

Next, add the partially boiled peas and coat them evenly in the dry mixture.

Heat oil in a kadhai.

On low heat, gently slide in a spoon full of matars into the oil. Boil them for 4-5 minutes.

Now boil the same on a medium flame for 1 minute.

The batch is ready, take them out on a kitchen towel lined plate.

Repeat the same step to fry the rest of the spice coated peas.

Sprinkle chaat masala on top of it.