I love this chaat a lot and can even eat it like a salad. It is full of flavors and aroma. It is made by boiling dry white peas. When the peas are boiled and cooled, spices and chutneys are added for flavoring. While I was pursuing a Master’s degree course, my college cafeteria was under construction so we didn’t have any place to eat except this chaat corner where only Matar Chaat was served. Hence, this chaat raises many fun-filled memories for me and is very close to my heart. It is also referred to as Ghugni Chaat in Odisa & Bengal and serves as breakfast. Matar Chaat is made by first boiling dry white peas and then tossing them with onion, tomatoes, cilantro, green chilies, spices, chutneys, and lemon juice. As it gets combined with so many spices and chutneys, this chaat recipe always turns out super amazing in taste. At our home, this is usually made as weekend brunch because the whole family enjoys eating it in a leisurely way. It is very easy to make in an Instant Pot or on the stove-top.
WHITE PEAS: This is the main ingredient for making matar chaat. I use dry white peas and after boiling them, add all the remaining ingredients. ONION & TOMATOES: Adding onion & tomatoes gives a flavor as well as freshness to the dish. I use them raw as that gives nice color too. SPICES: This is a chaat recipe, and chaat is always filled with flavors. So I use a lot of spices to make the dish extra aromatic & flavorful. CHUTNEYS: I use both Tamarind chutney and Green chutney in the dish as they taste amazing in the dish. Tamarind Chutney gives sweetness and Green Chutney gives a little bit of heat. SEV: These are optional but when added, give a crunch to the recipe. LEMON JUICE: Lemon Juice enhances and balances the flavor and hence make the chaat yummier. POMEGRANATE SEEDS: Although not necessary to add in the recipe, but they add nice color to the chaat.
STEP-BY-STEP INSTRUCTIONS FOR MAKING STREET-STYLE MATAR CHAAT
STEP 1 - PRESSURE COOK: Pressure cook rinsed & soaked white peas until soft & tender along with some spices. I usually cook for 10 minutes at High-Pressure Level. STEP 2 - CUT THE VEGGIES: Cut the veggies including onion, tomatoes, potato, cucumber. Toss the veggies along with some spices in a bowl with pressure cooked white peas. STEP 3 - ADJUST & SERVE: Adjust the seasonings (if needed). Garnish with some cilantro, lemon juice, chaat masala and serve with some Naan or kulcha. I usually make White peas in large quantities so that I can use the leftovers when I make Ragda Patties (where these flavorful white peas are served with Tikki/patties along with chutneys & spices). You can keep leftover white peas in the refrigerator for 4-5 days. Or if you think you won’t be able to use them by then, you can freeze them for 1-2 months. Before using them again, just defrost in the microwave and enjoy it.
DELHI-STYLE CHOLE PUNJABI KADHI ALOO TIKKI CHAAT AMRITSARI KULCHE NAAN BOWL STUFFED BREAD PAKORA
📖 RECIPE CARD
