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 a snack or main course. Here is how to make it.
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 or Matra 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 that is made from white peas or safed matar.
It is very simple to make and sometimes, it can be eaten for brunch or dinner as well.
Prepared by cooking dry white peas, Matar ki Chaat has a whole new gamut of flavors.
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 it.
It is, in general, is a very lip-smacking snack that has an assortment of right spices and soothing chutneys.
Here’s its recipe:
Pro Tips by Neha
Do not overcook 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 you 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.
This Matar Chaat can be served on its 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.
Calories in this dish 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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Step by Step Recipe
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 medium 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.
Matar Chaat Recipe
- 1 cup Dry White Peas
- ¼ cup Sweet Tamarind Chutney
- 1 teaspoon Roasted Cumin Powder
- 1 teaspoon Black Salt
- Salt to taste
- 2 teaspoon Green Chilli (Chopped)
- 3 tablespoon Fresh Coriander (Chopped)
- 1 cup Onion (Finely Chopped)
- ½ teaspoon Red Chilli Powder
- 2 teaspoon Ginger (Grated)
- 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 medium 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.