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.
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.
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!
PREP TIME 05 minutes
COOK TIME 15 minutes
TOTAL TIME 20 minutes
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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