Peas are usually of two types. One is the fresh, green peas that I generously use while making a healthy breakfast of Peas and Parsley Omelette or Aloo Matar ki Rasedar Sabzi. While for making various Chaat and even some snacks or sabzi, I frequently use white peas. However, in North India, along with Chole, dry matar is also used to make a variety of dishes. Matar ki Chaat is one such dish which is made from white peas. 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 ki Chaat 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:
Matar Ki Chaat
Matar Ki Chaat
- 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 one 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.