Matar Chaat or Matra Chaat
Matar Chaat is a popular North Indian street food prepared with White Pea or Safed Matar. Matra or Matar Chaat is super delicious snack made with a mix of spices with lip smacking chutneys. It is a popular dish in North India especially Delhi and Uttar Pradesh region.
Ingredients
- 1 Cup White Peas/ Safed Matar 200 g
- Salt as required while boiling white peas
- ½ tsp Roasted Cumin Powder/ Bhuna Jeera Powder
- ½ tsp Red Chilli Powder or as per spice level
- Chopped Onion as required
- Chopped Tomatoes as required
For Mint and Tamarind Chutney:
- ½ cup Fresh Coriander Leaves
- 10-15 Fresh Mint Leaves (Pudina patte)
- ½ tsp Seedless Tamarind/ Tamarind Paste check notes
- 1-2 Green Chilli or as preferred
- ½ tsp Black Salt
- Water for grinding
For Tempering Matra (to serve with Kulcha)
- 2 tbsp Oil
- ¼ tsp Asafetida (Hing)
- ½ tsp Cumin Seeds(Jeera)
- ½ tsp Garam Masala Powder
- ½ tsp Amchur Powder (Dry Mango Powder)
Instructions
Boil White Peas/Matar
- Wash white peas 2-3 times and then soak in enough water for 5-6 hrs.
- When ready to make, drain water from soaked peas, rinse it once more then transfer to pressure cooker.
- Peas will double in size when soaked over night.
- Add about 2-3 cups water or in which matar are sufficiently soaked.
- Place and seal the lid. Do not add salt now, as the skin of matar may get hard.
- Cook for about 3-4 whistles. Let the pressure go naturally, then check the peas. It should not be very mushy. The skin should also seperates.
- You can also boil peas in open pan, till it gets soft , but it will take lot of time.
- To boil peas in Instant pot check the section at the end.
- When ready to make, separate the extra water. Use it later if required. Or, use in kneading dough, curries, soup etc.
- Take boiled matra, separate/strain the extra water. You can add it later as required or use in kneading dough/soup/dal.
- Then add the spices red chili powder, roasted cumin powder, salt and chaat masala. Please not, chaat masala already has salt in it so add accordingly.
- Add chopped onion, tomato, green chilli and both the chutneys. Mix nicely.
- Garnish with chopped coriander leaves.
- Serve it in small bowls or as dip with chips, crackers and papdi.
Make Chutneys
- For Tamarind Water (when not using Tamarind Chutney in the recipe)- To make tamarind water, soak a small piece of tamarind in lukewarm water. When it softens you can rub it, take the pulp and then strain the water, add jaggery and mix. Alternatively, you can also mix tamarind paste in water with some jaggery and make tamarind water to add in chaat.
- To make Mint Coriander Chutney, take half cup packed coriander leaves and few mint leaves. Clean and wash it nicely. It should be dirt free. In a grinder, take the leaves, ginger(1/2"), 1-2 green chillies, black salt as per taste. Add 1-2 ice cubes or cold water and grind to fine paste. Chutney should not be runny/watery. Add lemon juice and take out in a jar/bowl. Check the detailed recipe of Mint Coriander Chutney HERE
To boil White Peas in Instant Pot
- Take overnight soaked peas in inner pot.
- Add water about 2-3 cups (for 1 cup soaked peas) or an inch above the level in which the matar are soaked.
- Place the lid and seal it and PRESSURE COOK for 15 mins.
- After that let the pressure come down naturally.
- Check the peas till you assemble the chaat ingredients.
To serve with Kulcha
- To serve it with Kulcha, prepare the tempering.
- Heat oil and add cumin seeds.
- Add roasted cumin powder, red chili powder, garam masala and amchur powder(optional) and saute for few seconds.
- Take care not to burn the spices. Keep the flame to low.
- Then add boiled matar along with all the water or little . Add gravy as per the consistency you prefer.
- Add other toppings like chopped onion, tomato, chutneys, green chillies as per your liking.
Video
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