Learn How to Make Matar Chaat at Home

Authentic Matar Chaat Recipe: A Flavorful Indian Street Food Delight

Embark on a culinary journey to the vibrant streets of India with this irresistible Matar Chaat recipe. A true celebration of textures and flavors, this popular street food snack is an absolute must-try for anyone craving a zesty, spicy, and profoundly satisfying dish. Our step-by-step guide ensures you can recreate this beloved delicacy right in your own kitchen, promising a lip-smacking experience that will become a family favorite.

What is Matar Chaat? Unpacking this Indian Street Food Gem

Matar Chaat, also known as Ragda Pattice in some regions or Ghugni in others, is a delectable savory snack crafted primarily from dried white peas (matar). It’s a staple across India, particularly renowned as a street food item where vendors prepare it fresh, offering a burst of flavors in every bite. The base is a thick, spicy gravy made from boiled white peas, often combined with potatoes, and then lavishly topped with an assortment of fresh ingredients like finely chopped onions, vibrant green chilies, tangy tamarind water, fragrant coriander leaves, and a sprinkle of a special roasted spice blend.

Each region of India boasts its unique rendition of Matar Chaat, reflecting local culinary traditions and preferences. From the piquant and robust flavors of North India to the slightly sweeter, more complex notes found in Eastern Indian versions, the essence remains the same: a comforting, hearty, and intensely flavorful pea curry transformed into an exciting street snack.

Why This Homemade Matar Chaat Recipe is a Must-Try

This particular recipe for Matar Chaat stands out for several compelling reasons, making it a perfect addition to your culinary repertoire. It’s a go-to dish in my kitchen, especially on busy weekdays, due to its simplicity and incredible taste:

• Effortlessly Simple: Forget fancy, hard-to-find ingredients. This recipe relies on common pantry staples, making it accessible for every home cook. The preparation process is straightforward and enjoyable.
• Light & Nutritious: Made primarily from white peas, this chaat is surprisingly light on the stomach yet highly nutritious, packed with plant-based protein and fiber. It’s a wholesome alternative to heavier snacks.
• Completely Vegan: Catering to a wide range of dietary preferences, this Matar Chaat is naturally vegan, free from dairy and animal products, making it a guilt-free indulgence.
• Incredibly Versatile: The white peas gravy isn’t just for chaat! It’s so flavorful that you can serve it as a hearty side dish with Indian breads like roti or paratha, or pair it with steamed rice for a complete meal.
• Perfect for Any Occasion: Whether you’re looking for a satisfying evening snack, a light dinner option, or a crowd-pleasing appetizer for guests, Matar Chaat fits the bill perfectly. You can even pair it with soft kulcha or flaky puri for a more substantial meal.

While potatoes add a delightful creaminess and bulk to the chaat, making it even more satisfying, their inclusion is entirely optional. Feel free to adjust based on your dietary preferences or what you have on hand.

Explore More Irresistible Indian Snack Recipes:

• Flavorful Ghugni Recipe
• Simple Boiled Potato Chaat
• Spicy Masala Roasted Potato
• Authentic Street Style Jhal Muri

Matar Chaat: A Detailed Step-by-Step Preparation Guide

Crafting the perfect Matar Chaat involves a few key stages, each contributing to the rich, layered flavors of the final dish. Follow these instructions carefully for an authentic and delicious experience.

Phase 1: Preparing the White Peas and Potatoes

• Soak the White Peas: Begin by thoroughly washing one cup of dried white peas. Transfer them to a large bowl and cover with an ample amount of water. Allow the peas to soak for a minimum of 8 hours, or ideally, overnight. Soaking is crucial as it softens the peas, significantly reduces cooking time, and aids in digestion.
• Pressure Cook to Perfection: Once soaked, drain the peas thoroughly. Add them to a pressure cooker along with one medium potato (peeled and cut into small cubes, if using). Incorporate ¼ teaspoon of turmeric powder and ½ teaspoon of salt (or to taste), then add enough water to just cover the peas and potatoes. Pressure cook over a medium flame for 2-3 whistles. This duration ensures the peas are tender but not mushy, maintaining a pleasant texture.
• Natural Pressure Release: After the whistles, remove the pressure cooker from the flame. Allow the pressure to release naturally. Do not attempt to open the cooker forcibly, as this can affect the texture of the peas. Once the pressure has fully released, carefully open the lid.

Phase 2: Crafting the Aromatic Spice Blends

The secret to an outstanding Matar Chaat lies in its freshly prepared spice blends, adding depth and a distinct aroma.

• Roast Whole Spices: In a dry pan, heat 1 teaspoon of cumin seeds, ½ teaspoon of coriander seeds, 1 small deseeded dry red chili, 2 cloves, and a 1-inch piece of cinnamon stick. Sauté these spices over a low flame for 1-2 minutes, or until they release their fragrant aroma. Be careful not to burn them.
• Grind Roasted Spices: Transfer the roasted spices to a plate and let them cool completely. Once cooled, grind or crush them into a coarse powder. A mortar and pestle or a small spice grinder works best. Set this freshly made ground spice mix aside.
• Prepare the Tomato-Ginger Paste: In a small grinding jar, combine 2 medium roughly chopped tomatoes, 1 inch of roughly chopped ginger, ½ teaspoon of cumin seeds, and ¼ teaspoon of salt. Grind these ingredients into a smooth paste. This paste forms the flavorful base of your gravy. Set aside.

Phase 3: Assembling the Flavorful Matar Gravy

• Sauté the Aromatics: Heat 3 tablespoons of oil (such as sunflower oil) in a pan. Once the oil is hot, add a pinch or ⅛ teaspoon of hing (asafoetida). After a few seconds, add the prepared tomato-ginger paste. Sauté this paste over a low-medium flame, stirring occasionally, until the oil begins to separate from the mixture. This indicates that the paste is cooked through and its raw flavors have mellowed.
• Add Chili Powder: Stir in 1 teaspoon of Kashmiri red chili powder (which provides color without excessive heat). Sauté for just a few more seconds to integrate the color and flavor.

• Combine Peas and Gravy: Gently add the pressure-cooked white peas and potatoes (if used) to the sautéed spice paste. Mix well to ensure the peas are thoroughly coated with the aromatic gravy. Let this mixture simmer on a low flame for about 5 minutes, allowing the flavors to meld beautifully.
• Finish with Freshness: Turn off the flame. Stir in 1 teaspoon of fresh lemon juice, 2 tablespoons of finely chopped fresh coriander, and ½ teaspoon of the freshly made ground spice mix powder. Stir thoroughly to combine all the elements. Your aromatic white peas gravy is now ready.

Phase 4: Final Assembly and Serving Your Matar Chaat

• Portion the Gravy: Transfer generous portions of the hot white peas gravy into individual serving plates or bowls.
• Add Essential Toppings: Top each serving with a generous sprinkle of finely chopped onion and a drizzle of thick tamarind water. A pinch of black salt will elevate the flavors.
• Garnish with Freshness & Spice: Add finely chopped green chili (adjust to your spice preference), a bit more of the ground spice mix, and a scattering of fresh, finely chopped coriander leaves.
• The Crispy Finish: For that classic chaat crunch, generously top with nylon sev just before serving.
• Serve Immediately: Matar Chaat is best enjoyed fresh and warm, so serve it immediately after assembly to experience its full spectrum of flavors and textures.

Expert Tips & Recipe Notes for the Perfect Matar Chaat

Achieving a truly exceptional Matar Chaat is easy with these insider tips and considerations:

• Pea Soaking is Key: Never skip soaking the white peas for at least 8 hours or overnight. This crucial step ensures even cooking and a tender texture, preventing them from being hard or excessively chewy.
• Avoid Overcooking Peas: Be mindful not to overcook the peas. If they become too mushy, the chaat will lose its desirable texture. Aim for tender but still somewhat firm peas. The 2-3 whistles in a pressure cooker are usually perfect.
• Healthier Options: To make your chaat even healthier, you can easily skip the deep-fried sev topping without compromising much on flavor. You can also reduce the amount of oil used in the gravy.
• Asafoetida (Hing): Hing adds a unique pungent aroma and aids digestion, especially with legumes. If you don’t have it, you can simply omit it, though the flavor profile will be slightly different.
• Mastering Tamarind Water: For thick, flavorful tamarind water, soak a small amount of tamarind pulp in hot water for about 10 minutes. Then, use your hand to squeeze and extract the concentrated pulp. Strain it if you prefer a smoother consistency.
• Tamarind Alternatives: If fresh tamarind isn’t available, you can substitute the tamarind water with an equal amount of fresh lemon juice for tanginess, or use thick beaten curd (yogurt) for a creamy, slightly sour note.
• The Power of Freshly Ground Spices: While convenient, pre-made spice powders often lack the vibrancy of freshly roasted and ground spices. The roasted ground spice mix is a game-changer for this chaat, significantly enhancing its aromatic depth. If time is short, a good quality roasted cumin powder or store-bought chaat masala powder can be used as a substitute, but the homemade blend is highly recommended.
• Adjusting Spice Levels: Always tailor the amount of chilies and other spices to your personal taste and preference. You can increase or decrease them as needed. If serving children, it’s best to skip adding fresh green chilies entirely.
• Flavor Enhancements: To elevate the taste further, consider adding papdi (crispy fried crackers), plain or sweetened curd (yogurt), a dollop of spicy green chutney, or a swirl of sweet tamarind chutney. These additions introduce additional layers of texture and flavor.
• Advance Preparation: The matar gravy can be prepared in advance and stored in the refrigerator for up to 2-3 days. When ready to serve, simply reheat the gravy and proceed with assembling the chaat by adding fresh toppings. This makes it an excellent option for meal prep!

If you try this delightful Matar Chaat recipe, please share your feedback and consider leaving a rating! You can also tag me @spoonofflavor on Instagram – I’d love to see your creations!

Recipe Card: Matar Chaat

Matar Chaat Recipe

A lip-smacking chaat prepared with white peas gravy, a blend of fresh spices, and aromatic herbs. It is light, nutritious, and completely vegan.

Rating: 5 out of 5 stars (based on 2 votes)

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Course: Snack

Cuisine: Indian

Keyword: Matar chaat recipe, White matar chaat, Indian street food

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 people

Author: Geetanjali

Equipment

• Pressure cooker
• Pan
• Spice Grinder/Mortar and Pestle

Ingredients

• 1 cup dried white peas (soaked for 8 hours or overnight)
• 1 medium potato, peeled, washed, & cut into small cubes (optional)
• ¼ teaspoon turmeric powder
• ½ teaspoon salt, or as needed
• 3 tablespoon oil (such as sunflower oil)
• 1 pinch or ⅛ teaspoon hing/asafoetida
• 1 teaspoon Kashmiri red chili powder (non-spicy)
• 1 teaspoon fresh lemon juice
• 2 tablespoon fresh coriander/cilantro, finely chopped

For the 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, deseeded
• 2 cloves
• 1 inch cinnamon stick

For Serving

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

Instructions

1. Wash the white peas and soak them in enough water for at least 8 hours or overnight.
2. Drain the water and add the peas to a pressure cooker along with potato cubes (if using), turmeric powder, salt, and water. Pressure cook for 2-3 whistles over a medium flame.
3. Remove the pressure cooker from the flame and let the pressure release naturally before opening.
4. In the meantime, heat a pan and add cumin seeds, coriander seeds, dry red chili, cloves, and cinnamon stick. Sauté over low flame for 1-2 minutes or until aromatic. Then transfer to a plate and allow it to cool down.
5. Once cooled, grind or crush the dry roasted spices into a coarse powder and set aside.
6. Combine chopped tomato, chopped ginger, cumin seeds, and salt in a small grinding jar and blend to a smooth paste. Set aside.
7. Now, heat oil in a pan. Once the oil is hot, add hing/asafoetida. After a few seconds, add the tomato paste and sauté over lower-medium flame until the oil separates.
8. Add the Kashmiri red chili powder and sauté for a few seconds more.
9. Add the pressure-cooked peas and potatoes. Sauté to mix well and let it simmer for 5 minutes, allowing flavors to meld.
10. Once done, turn off the flame. Stir in fresh lemon juice, chopped coriander, and ½ teaspoon of the freshly made spice mix powder. Stir to combine.
11. Your white peas gravy is now ready.
12. Transfer the gravy into individual serving plates.
13. Top each serving with finely chopped onion, thick tamarind water, and a sprinkle of black salt.
14. Also add chopped green chili, a dash more of the ground spice mix, and finely chopped fresh coriander.
15. Finally, top generously with nylon sev and serve immediately.

Notes

• Make sure to soak the white peas in water for at least 8 hours to ensure proper cooking.
• Do not overcook the peas; they should be tender but not mushy.
• For a healthier version, omit the sev topping.
• Hing (asafoetida) can be skipped if not available.
• To prepare thick tamarind water, soak tamarind pulp in hot water for 10 minutes, then squeeze to extract the pulp and strain if desired.
• Tamarind water can be substituted with fresh lemon juice or thick beaten curd/yogurt for tanginess.
• The freshly roasted and ground spice mix greatly enhances the chaat’s flavor. A quick alternative is roasted cumin powder or chaat masala.
• Adjust spice levels (chilies, etc.) according to your preference. Skip chilies if serving children.
• Consider adding papdi, plain or sweetened yogurt, green chutney, or sweet tamarind chutney for extra flavor and texture.
• The matar gravy can be made in advance and refrigerated. Reheat before assembling the chaat with fresh toppings.

Nutrition Disclaimer:

Nutrition information provided is an estimate only. Actual values may vary based on specific ingredients, brands, and preparation methods. For precise nutritional data, please consult a qualified dietitian or use a reliable nutrition calculator.