Matar Chaat (Matra)
on May 20, 2024
Make UP-Delhi style Matar Chaat (Matra) using my easy recipe. You can cook the matar in an instant pot or a traditional pressure cooker.
You might like some more chaat recipes: Aloo Tikki Chaat, Bhel Puri, Papdi Chaat, and Samosa Chaat.
About Matar Chaat
In India, we use two varieties of peas: Green and White. Green peas are used to make dry sabzis and curries, while white peas are dried and used to make ragda or matar chaat.
While Ragda is popular in Maharashtra, white matar chaat is a very North Indian delicacy.
In Delhi, it is popularly served with Kulcha. Matar Kulcha is a very popular combination, and street vendors sell this yummy treat at every nook and corner in Delhi. In UP, it is served on its own as a snack.
My mother used to make sandwiches using the leftover matar chaat the next day. She would dry the matra so the sandwiches wouldn’t become soggy. I have also kept the tradition; everyone at home knows what is going to be for breakfast the next day when matar chaat is made at home.
This recipe is very simple to make. All you have to do is cook the white peas and mix them with a few ingredients. You can cook the peas in an instant pot or a traditional stovetop pressure cooker.
Ingredients
Dry White Peas (Safed Matar) – Use dried peas that are 2-3 months old. If they age more, they become tough to cook.
Sweet Tamarind Chutney – Make your own Tamarind Chutney or buy a bottle.
Spices – You will need salt, roasted cumin powder, black salt, and red chili powder.
Others – You will also need green chilies, cilantro (fresh coriander leaves), onions and ginger.
How To Make Matra
Wash the white peas and soak them in enough water for 8 hours or overnight.
Drain the water and add the peas to an instant pot with 1 cup of water and 1 teaspoon salt.
Press PRESSURE COOK and set the timer to 20 minutes at high pressure.
Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure manually. Open the lid.
Note – Sometimes the aged white peas are very hard and do not cook even after 20 minutes of pressure cooking. In that case, pressure cook them for another 5-6 minutes or until they have softened.
Note – To coke the peas in a traditional pressure cooker add soaked peas, 2 cups of water and salt to a stovetop pressure cooker. Cook for one whistle on high heat. Reduce the heat to low and cook for 20 minutes.
Using a strainer, drain the water from the pressure cooker in which the peas were cooked. However, retain about 2 tablespoons of water so the peas remain a little moist and not completely dry.
Transfer the cooked peas to a bowl.
Add the following ingredients and mix well.
- ¼ cup tamarind chutney
- 1 teaspoon roasted cumin powder
- ½ teaspoon black salt
- 2 teaspoons chopped green chilies
- 3 tablespoons chopped cilantro
- 1 cup chopped onions
- ½ teaspoon red chili powder
- 2 teaspoon grated ginger
Garnish with chopped cilantro and serve hot.
Pro Tips By Neha
Adjust the chutneys and spices according to your taste preference.
You can boil the peas in advance and refrigerate them for later use. Just microwave until warm and add the chutneys and spices just before serving.
Matar Chaat Recipe (Matra)
Ingredients
- 1 cup dried white peas (safed matar)
- ¼ cup tamarind chutney
- 1 teaspoon roasted cumin powder
- 1 teaspoon black salt
- 2 teaspoons chopped green chilies
- 3 tablespoons chopped cilantro (fresh coriander leaves)
- 1 cup chopped onions
- ½ teaspoon red chili powder
- 2 teaspoons grated ginger
Instructions
- Wash the white peas and soak them in enough water for 8 hours or overnight.
- Drain the water and add the peas to an instant pot with 1 cup of water and 1 teaspoon salt.
- Press PRESSURE COOK and set the timer to 20 minutes at high pressure.
- Once the timer goes off, let the pressure release naturally for 10 minutes.
- Release the remaining pressure manually. Open the lid.
- Note – Sometimes, the white peas are very hard and do not cook even after 20 minutes of pressure cooking. In that case, pressure cook them for another 5-6 minutes or until they have softened.
- Note – To coke the peas in a traditional pressure cooker add soaked peas, 2 cups of water, and salt to a stovetop pressure cooker. Cook for one whistle on high heat. Reduce the heat to low and cook for 20 minutes.
- Using a strainer, drain the water from the pressure cooker in which the peas were cooked. However, retain about 2 tablespoons of water so that the peas remain a little moist and do not become completely dry.
- Transfer the cooked peas to a bowl.
- Add the remaining ingredients to the bowl and mix well.
- Garnish with chopped cilantro and serve hot.
Of I don’t have tamarind chutney, can i use aamchur powder or anardana instead? Which would you choose if so.
Cook aamchur powder with some water and sugar until it become syrupy. Use it in place of chutney.
Thanks for the recipe. my only confusion is – the tips on this page say “cook on medium heat to ensure peas are cooked evenly” but the recipe says cook on high. please clarify!
Its medium heat. Sorry for the confusion.
Yummy!!
Thanks