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    Home » Recipes » Snack

    Matar Chaat Recipe | How to make Matar Chaat

    Published: Mar 5, 2021 · Modified: Sep 17, 2022 by Geetanjali · This post may contain affiliate links · 4 Comments

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    Matar chaat recipe with step-by-step photos and tips: Looking for a lip-smacking chaat? Try this family favorite matar chaat recipe. This hot, spicy dried white peas chaat topped with freshly chopped onion, green chili, tamarind water, and coriander leaves will be a hit at any place.

    White peas chaat on two plates

    Matar chaat is a popular street food snack in India. Every region has its own version of making this chaat.

    This is one of the go-to chaat recipes that I make quite often, especially during weekdays. It uses no fancy ingredients, easy-to-assemble, light on the stomach, and completely vegan. Moreover, I use the same white peas gravy as a side dish with roti, paratha, or rice.

    This chaat makes a great evening snack or dinner. You can even pair it with kulcha or puri.

    I love adding potatoes in the matar chaat; however, it is completely optional and can be avoided as well.

    Some more similar snacks, you can check:

    • Ghugni Recipe
    • Boiled Potato Chaat
    • Masala Roasted Potato
    • Jhal Muri

    Preparation Step by Step

    • Wash the white peas and soak them in enough water for at least 8 hours or overnight.
    • Drain the water and add the peas to a pressure cooker along with potato cubes, turmeric powder, salt, and water. Pressure cook for 2-3 whistles over a medium flame. 
    • Remove the pressure cooker from the flame and let the pressure release. 
    Pressure Cooking the white peas and potato cubes
    • In the meantime, heat a pan and add cumin seeds, coriander seeds, dry red chili, cloves, and cinnamon stick. Saute over low flame for 1-2 minutes or until aromatic. Then transfer to a plate and allow it to cool down. 
    • Once done grind or crush the dry roasted spices into a coarse powder and set aside. 
    • Take chopped tomato, chopped ginger, cumin seeds, and salt in the small grinding jar and grind to a paste, and set aside.
    Preparing spice paste and ground spice mix
    • Now heat oil in a pan. Once the oil turns hot add hing/asafoetida. Wait for a few seconds then add the tomato paste and saute over lower medium flame until oil separates. 
    • Add the Kashmiri red chili powder and saute for a few seconds more. 
    sauteing the spice paste until oil separates
    • Add the pressure cooked peas and potatoes. Saute to mix and let it simmer for 5 minutes.
    • Once done turn off the flame add lemon juice, chopped coriander, and ½ teaspoon freshly made spice mix powder. Stir to mix. 
    • White peas gravy is ready. 
    • Transfer the gravy into individual serving plates. 
    • Top with finely chopped onion, thick tamarind water, and black salt.
    • Also add chopped green chili, ground spice mix, and finely chopped coriander. 
    • Finally, top with sev and serve immediately. 
    White matar gravy is transferred to plates

    Tips & Recipe Notes

    • Make sure to soak the white peas in water for at least 8 hours. 
    • Do not overcook the peas or else they will become mushy.
    • To make the chaat even healthier skip adding sev.
    • If asafoetida is not available skip it.
    • For thick tamarind water, soak tamarind pulp in hot water for 10 minutes. Then squeeze with your hand to extract the thick tamarind water. If required you can strain it as well. 
    • Tamarind water can be replaced with fresh lemon juice or thick beaten curd/yogurt.
    • Roasted ground spice mix enhances the flavor of the chaat. If you are in a hurry substitute it with roasted cumin powder or chaat masala powder.
    • Add spices according to your taste and preference. You can increase or decrease the amount mentioned.
    • Skip chilies, if serving kids. 
    • To amp up the flavor of this chaat papdi, plain or sweetened curd(yogurt), green chutney, sweet tamarind chutney can be used as well.
    • You can prepare the matar gravy in advance, then refrigerate and heat it just before assembling the chaat.

    If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.

    Matar chaat served in two plates

    Matar Chaat Recipe

    A lip-smacking chaat prepared with white peas gravy, spices, & herbs. It is light, nutritious, & vegan.
    5 from 2 votes
    Print Pin Rate
    Course: Snack
    Cuisine: Indian
    Keyword: Matar chaat recipe, White matar chaat
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories:
    Author: Geetanjali

    Equipment

    • Pressure cooker
    • Pan

    Ingredients

    • 1 cup dried white peas
    • 1 medium potato peeled, washed, & cut into small cubes (optional)
    • ¼ teaspoon turmeric powder
    • ½ teaspoon Salt or as needed
    • 3 tablespoon oil I have used sunflower oil
    • 1 pinch or ⅛ teaspoon hing/asafoetida
    • 1 teaspoon Kashmiri red chili powder non-spicy
    • 1 teaspoon lemon juice fresh
    • 2 tablespoon fresh coriander/cilantro finely chopped

    For spice paste

    • 2 medium tomatoes roughly sliced or chopped
    • 1 inch ginger roughly chopped
    • ½ teaspoon cumin seeds
    • ¼ teaspoon salt

    For the ground spice mix

    • 1 teaspoon cumin seeds
    • ½ teaspoon coriander seeds
    • 1 small dry red chili desseded
    • 2 cloves
    • 1 inch cinnamon stick

    For serving

    • 1 medium onion finely chopped
    • ¼ cup thick tamarind water (tamarind pulp+hot water)
    • 2 tablespoon fresh coriander leaves finely chopped
    • 1 green chili finely chopped
    • 1 teaspoon black salt
    • ¼ cup nylon sev

    Instructions

    • Wash the white peas and soak them in enough water for at least 8 hours or overnight.
    • Drain the water and add the peas in a pressure cooker along with potato cubes, turmeric powder, salt, and water. Pressure cook for 2-3 whistles over a medium flame.
    • Remove the pressure cooker from flame and let the pressure release.
    • Heat a pan and add cumin seeds, coriander seeds, dry red chili, cloves, and cinnamon stick. Saute over low flame for 1-2 minutes or until aromatic. Then transfer to a plate and allow it to cool down.
    • Once done grind or crush the dry roasted spices into a coarse powder and set aside.
    • Take chopped tomato, chopped ginger, cumin seeds and salt in the small grinding jar and grind to a paste and set aside.
    • Now heat oil in a pan. Once the oil turns hot add hing/asafoetida. Wait for a few seconds then add the tomato paste and saute over lower medium flame until oil separates.
    • Add the Kashmiri red chili powder and saute for a few seconds more.
    • Add the pressure cooked peas and potato. Saute to mix and let it simmer for 5 minutes.
    • Once done turn off the flame, add lemon juice, chopped coriander, and ½ teaspoon freshly made spice mix powder. Stir to mix.
    • White peas gravy is ready.
    • Transfer the gravy into individual serving plates.
    • Top with finely chopped onion and thick tamarind water. Sprinkle black salt.
    • Also add chopped green chili, ground spic mix, and finely chopped coriander.
    • Finally, top with sev and serve immediately.

    Notes

    • Make sure to soak the white peas in water for at least 8 hours.
    • Do not overcook the peas or else they will become mushy.
    • To make the chaat even healthier skip adding sev.
    • If hing or asafoetida is not available skip it. 
    • For thick tamarind water, soak tamarind pulp in hot water for 10 minutes. Then squeeze to extract the thick tamarind water. If required you can strain it as well.
    • Tamarind water can be replaced with fresh lemon juice or thick beaten curd/yogurt.
    • Roasted ground spice mix enhances the flavor of the chaat. If you are in a hurry substitute it with roasted cumin powder or chaat masala powder.
    • Add spices according to your taste and preference. You can increase or decrease the amount mentioned.
    • Skip chilies, if serving kids.
    • To amp up the flavor of this chaat papdi, plain or sweetened curd(yogurt), green chutney, sweet tamarind chutney can be used as well.
    • You can prepare the matar gravy in advance, then refrigerate and heat it just before assembling the chaat.

    More Easy Snack Recipes

    • Mayo Ketchup Sauce
    • Subway Sweet Onion Sauce Recipe
    • Flaky Scallion Pancakes | Chinese Scallion Pancakes
    • Healthy Banana Milkshake Recipe
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    Comments

    1. Preeti Shridhar

      November 30, 2020 at 8:15 pm

      Ragda is an all time favourite at home. Very well explained recipe.

      Reply
      • Geetanjali

        December 01, 2020 at 3:20 pm

        Thank you, Preeti! 🙂

        Reply
    2. Maria

      December 01, 2020 at 2:17 pm

      Drooling over your clicks! It's a whole new way of making chaat for me with tomato masala and I'm loving it! Can't wait till I try this recipe. Bookmarked.

      Reply
      • Geetanjali

        December 01, 2020 at 3:16 pm

        Thank you! Glad you like it. 🙂

        Reply

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    Hi, I'm Geetanjali! I am the cook, photographer, and author behind Spoons Of Flavor. I focus on simple, affordable, and easy-to-follow recipes for everyday life.

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