- Prep Time: 15 mins
- Cook Time: 20 mins
- Serves: 5 People
Ingredients to make Matar Chaat Recipe :
- Dry peas (Matar) – 2 cups [soaked in water overnight]
- 1 Lemon, quartered
- 1 medium sized Tomato, finely chopped
- For Toppings & Garnish: 1 small Onion, finely chopped
- Oil – 2 tbsp
- Salt to taste
- Tamarind pulp – 2 tbsp (optional)
- Cumin seeds/jeera – 1/2 tsp
- Dry Mango Powder/ amchoor – 1/2 tsp
- Red Chilli powder – 1/2 tsp
- Garam Masala powder – 1/2 tsp
- Roasted Cumin powder/ bhuna jeera – 1 tsp
- Chaat Masala powder – 1 tsp
- A pinch of Asafoetida (hing)
- some Coriander leaves
How to make Matar Chaat Recipe :
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Drain water from the soaked peas. Rub and wash again to discard any white skin.
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Put them in a pressure cooker. Add 1 1/2 cups water.
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Pressure cook on high heat till two whistles and reduce heat and let it cook for 15 minutes. Remove from heat.
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Strain the peas to discard any water. Remove any of those thin white skins.
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Leave them in the strainer. Mash the peas with the backside of a karchi.
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If using dry tamarind, soak in 1/4 cup of water, microwave for a minute, mash and strain to get tamarind water.
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To prepare the matar, heat 2 tbsp oil in a kadai. Add cumin seeds. Remove from heat.
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Add asafoetida, salt, and all the other masala’s – chat masala, roasted cumin powder, garam masala powder, red chilli powder and dry mango powder.
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Return to heat and stir for 30 seconds. If using tamarind water, add it here.
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Stir and immediately pour this mixture into the cooked matar/peas or add the cooked matar to this mixture.
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Switch on the fire and heat through the matar for 3-4 mins.
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Serve matar kulcha in bowls or plates. Top with onions, tomato, coriander and chilies.
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Squeeze some lemon juice on top and mix lightly. Serve with kulchas or naans.
