Looking to make traditional UP style Matar Chaat Recipe or Matra Recipe? Look no further. This recipe is as close to the original deal as it can be. Matar ki Chaat is a very lip-smacking snack that has an assortment of right spices and soothing chutneys. Serve it hot as snack or main course. Here is how to make White Matar Chaat Recipe.
Peas are usually of two types. One is the fresh, green peas that I generously use while making Matar ka Nimona or Aloo Matar ki Rasedar Sabzi.
While for making various Chaat and even some snacks or sabzi, I frequently use dried white peas.
Go to any Indian street and you will find lots of roadside stalls selling various chaat like Aloo Tikki, Panipuri, Papdi, Ragda Pattice etc.
Matar Chaat is a common ingredient in all these chaat. Some people replace matar or matra with spicy chole. But in Delhi style Chaat, Matra or Safed Matar is the popular one.
Kulcha Matar is a very popular roadside snack in Delhi and so is Samosa Matar.
White Matar Chaat is a dish which is made from white peas or safed matar. Matar ki Chaat is very simple to make and sometimes, it can be eaten for brunch or dinner as well.
Prepared by cooking dry white peas, Matar Chaat Recipe has a whole new gamut of flavours.
Along with dry white peas, sweet tamarind chutney, roasted cumin powder, black salt, green chilli, onion, ginger and fresh strings of coriander are added for making Matar ki Chaat.
Matar ki Chaat in general, is a very lip-smacking snack that has an assortment of right spices and soothing chutneys.
Devour this simple yet decadent snack whenever you feel like because Matar ki Chaat is just a whistle away! Here’s its recipe:
Tips to make best Matra Recipe
Do not over cook the peas. It takes just a whistle or two to cook them to perfect consistency. Soak them for a few hours and then pressure cook just until done otherwise the chaat will become mushy.
Cooking the peas on medium heat insures that all the peas are cooked evenly. If you cook them on high heat, some will become mushy and some will remain undercooked.
Add chutneys and spices according to your taste preference. You can increase or decrease the amount mentioned.
You can boil the peas in advance and refrigerate for later use. Just microwave to warm them and add the chutneys and spices just before serving.
This dish tastes good warm and at room temperature. So can try both the versions and see which one do you like the most.
Here is the recipe to make Sweet Tamarind Chutney. Do check it out.
How to serve Matar Chaat?
This Matar Chaat can be served on it’s own as a snack.
It can be topped on aloo tikki, samosa, khasta kachori or papdi.
It can be served as a filling for panipuri.
Serve it with Kulcha for a filling meal.
My mom always made sandwiches from the leftover matar chaat. They taste delicious. Do try them sometime.
Matar Chaat Calories
Calories in white matar chaat are very less and it makes for a healthy filling meal. One portion of matar chaat has less than 200 Kcal. So all the weight watchers out there, this dish is totally for you.
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How to make Matar Chaat Step by Step
Wash the white peas and soak them in enough water for 3-4 hours.
Drain the water and add the peas in a pressure cooker with 2 cups of water. Add salt to taste and pressure cook for 2-3 whistle on high heat. Remove the pressure cooker from heat and let the pressure release. Open the lid and check if the peas are done.
Add all the remaining ingredients.
Mix well.
Matar Chaat Recipe
Matar Chaat Recipe
Matar Chaat or White Peas Chaat in general, is a very lip-smacking snack that has an assortment of right spices and soothing chutneys.
Ingredients
- 1 cup Dry White Peas
- 1/4 cup Sweet Tamarind Chutney
- 1 tsp Roasted Cumin Powder
- 1 tsp Black Salt
- Salt to taste
- 2 tsp Green Chilli Chopped
- 3 tbsp Fresh Coriander Chopped
- 1 cup Onion Finely Chopped
- 1/2 tsp Red Chilli Powder
- 2 tsp Ginger Grated
Instructions
Wash the white peas and soak them in enough water for 3-4 hours.
Drain the water and add the peas in a pressure cooker with 2 cups of water.
Add salt to taste and pressure cook for 2-3 whistle on high heat.
Remove the pressure cooker from heat and let the pressure release.
Open the lid and check if the peas are done.
If not, cook for another 5 minutes.
If the water is excess, drain it.
The peas should not be too dry neither too wet.
Add all the remaining ingredients and mix well.
Garnish with fresh coriander and chopped onion.
Serve warm.
Recipe Notes
Do not over cook the peas. It takes just a whistle or two to cook them to perfect consistency. Soak them for a few hours and then pressure cook just until done otherwise the chaat will become mushy.
Cooking the peas on medium heat insures that all the peas are cooked evenly. If you cook them on high heat, some will become mushy and some will remain undercooked.
Add chutneys and spices according to your taste preference. You can increase or decrease the amount mentioned.
You can boil the peas in advance and refrigerate for later use. Just microwave to warm them and add the chutneys and spices just before serving.
This dish tastes good warm and at room temperature. So can try both the versions and see which one do you like the most.
Here is the recipe to make Sweet Tamarind Chutney. Do check it out.
Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffair on Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.
Avishek Dan
Yummy!!
Neha Mathur
Thanks