Matar Chaat Recipe | How to Make Matar Chaat

What is matar chaat?

White peas (matar), cooked and topped with chopped onions, tomatoes, green chilies, ginger, coriander and spices such as red chili powder, chaat masala powder etc, making a tangy and zingy dish, absolutely oil free, is matar chaat. Matar chaat can be served with kulchas or one its own, without any bread. Matar Chaat is super simple and easy to make after there isn’t much cooking involved except pressure cooking the white peas.

Let’s talk about the ingredients for Matar Chaat

White peas (matar) are available in different varieties. I have personally experienced so. At times they don’t need much cooking time and get cooked very quickly. If you are not sure, start off with cooking for less time. However, I believe they should be soaked for 6-8 hours. Good quality white peas should be used; otherwise you might have a tough time cooking them. Matar chaat recipe calls for properly soaking and pressure cooking the white peas. It is topped with lots of ingredients and spices that give it the flavor and bite. Although the quantity of each and every ingredient is mentioned in the Matar chaat recipe, each and every ingredient can be adjusted as per your taste. However, none of the ingredients should be skipped.

Another interesting chaat recipe is khaman chaat. Find it here. Matar can be prepared in one more way. You can find it here.

How to make Matar Chaat

1. Pressure cook 1 cup soaked white peas (matar) with 2 cups water, a pinch of baking soda, salt to taste and ¼ tsp turmeric powder.

2. Cook on low flame till the first whistle. Thereafter cook for 10 minutes on low flame.

3. Add 1 chopped onion, 1 chopped tomato, 2 chopped green chilies, and 1 tsp chopped ginger.

4. Add tamarind water i.e. 2 tbsp tamarind pulp mixed with ¼ cup water.

5. Time for some spices; add 1 tsp chaat masala powder, 1 tsp red chili powder, and 1 tsp roasted cumin seeds (jeera) powder.

6. The final zing comes with the juice of 1 lemon and lots of chopped coriander. Mix everything and check the seasoning. Adjust the same as per your taste.

7. Serve with kulchas. Bon appétit!

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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