Matar Chaat Recipe
A lip-smacking chaat prepared with white peas gravy, spices, & herbs. It is light, nutritious, & vegan.
Matar chaat recipe, White matar chaat
INGREDIENTS ( 1 CUP = 250 ML )
dried white peas
peeled, washed, & cut into small cubes (optional)
or as needed
I have used sunflower oil
or ⅛ tsp hing/asafoetida
Kashmiri red chili powder
For spice paste
roughly sliced or chopped
For the ground spice mix
small dry red chili
thick tamarind water
(tamarind pulp+hot water)
fresh coriander leaves
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 tsp 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.
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.
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