Step 1: Soaking the Peas
To begin with this matar chaat recipe, the first step is to soak the dried yellow peas overnight or for at least 8 hours. Soaking helps to soften the peas, making them easier to cook and digest. It also reduces the cooking time significantly, ensuring that your chaat is ready in no time.
Step 2: Cooking the Peas
Once the peas are soaked, drain the water and rinse them thoroughly. Then, transfer them to a pressure cooker or a large pot. Add enough water to cover the peas and some salt. Cook until the peas are tender but not mushy. Cooking time may vary depending on the type and freshness of the peas, but it usually takes around 15-20 minutes in a pressure cooker.
Step 3: Preparing the Chaat
Once the peas are cooked, it’s time to prepare the chaat. Heat some oil in a pan and add cumin seeds. Let them splutter and then add finely chopped green chilies. Now, add some minced ginger and cook for a minute until the raw smell disappears.
Step 4: Adding Spices
Next, add the cooked peas to the pan along with some chaat masala, red chili powder, amchur (dry mango powder), and a pinch of garam masala. Mix well until all the spices are evenly coated with the peas. Adjust the seasoning according to your taste preferences.
Step 5: Serving the Matar Chaat
Once the matar chaat is ready, transfer it to a serving dish and garnish with freshly chopped cilantro leaves, chopped tomatoes, and a drizzle of tamarind chutney. You can also sprinkle some sev (crispy chickpea flour noodles) on top for an extra crunch. Serve hot and enjoy this flavorful matar ki chaat with your favorite beverages.
Tips:
You can customize this matar chaat recipe according to your taste preferences by adding ingredients like chopped cucumber, boiled potatoes, or pomegranate seeds. To make it healthier, you can use olive oil instead of regular cooking oil. Adjust the spice levels according to your preference. If you like it spicy, add more green chilies or red chili powder.
Variations:
For a creamy twist, you can add a dollop of yogurt or sour cream on top of the chaat. If you’re vegan, you can skip the yogurt and use vegan yogurt or coconut cream instead. Experiment with different toppings like grated cheese for added flavor and texture.
Benefits:
Matar chaat is a nutritious snack as it’s packed with protein and fiber from the yellow peas. It’s also rich in vitamins and minerals, making it a healthy option for snacking. The spices used in this chaat, such as cumin, ginger have various health benefits including aiding digestion and boosting immunity.
Q: Can I use canned peas instead of dried peas?
A: While canned peas can be used in a pinch, dried peas are preferred for this recipe as they have a better texture and flavor. If using canned peas, make sure to drain and rinse them well before cooking.
Q: Can I make this chaat ahead of time?
A: Yes, you can prepare the cooked peas and spice mixture ahead of time and store them in the refrigerator. When ready to serve, simply reheat the mixture and assemble the chaat with your desired toppings.
Other Recipes on Manjula’s Kitchen
If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website:
Paneer Tikka Masala Recipe
Chana Chaat (Spicy Chickpea Salad) Recipe
Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe
Raj Kachori (Crunchy Chaat) Recipe
Vegetable Biryani Recipe
These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.
Manjula, so delicious! This is substantial enough for a lunch or dinner. Your recipes are delicious, balanced, and fool proof. Thank you!
Asha, Thank you, made me very happy
Matar chaat is unique recipe. Thank you manjula ji
Your all Recipe really very nice & helpful
Riddhi, thank you
when sugar is added? As mentioned in ingredients
I cooked it as it was wonderful….excellent taste thanx a lot
same method i also use …..But to enhance the test of this fantastic “matar wali chaat “… while serving for a plat, include some yogurt and chopped onion with chopped green chili, coriander leafs and finally sprinkle some black salt and roasted cumin powder on it.
This is my favourite. I make it once a month. I will try now with this receipe as it is simple. But just wanted to check if whistle is required. If yes then how many. Thanks for sharing!!
can we add onion and tomato also while garnishing Matar chat looks yummy !!! I will definitely try it
Seema Sainath, yes
Awsom…im luv in it
can this be made with green peas instead of white peas?
Lily, Green peas has little bitter taste.
my family love to eat matraa and kulchae. this a differen recipe and i will try it:)
I don’t have a pressure cooker. Do I need to buy one? Or would I be able to use a regular pot? Thanks! Love your site!
Lisa, you can make without pressure cooker but it takes about 2 hours of cooking.
This recipe looks great. I want to try it soon. Is Matar the same as pigeon peas? Thanks.
Aunty u r grt this chat was so tasty we loved it thank u:-)
Thanks for this beautiful recipe and for the video walk through!
Thank you, Manjula.
Dear Aunty, Is this Kabuli Chana(cream colour)?
no its different from chickpeas. its like dried white peas.
Thanks Sonal. Is it called Vatana chana?
Hi Aunty,
Can this be done using dried green peas? will it taste good?
Abikrish, Dried green peas are little bitter in taste.
I have such pleasurable memories associated with “Matara” as it is called in U.P. I used to eat this once driving to the market and once when leaving, trying different vendors everytime. They were on a hand pushed cart with matara cooking slowly in a large copper vessel, over coals. The air filled with aromas of coal, coriander leaves, lemon juice, hot chilli pepper and in ears filled with the jabbing of the vendor himself-chatting, selling his food, so happy! Last time I went to India, one vendor used to cross in front of my mother’s house and used to ring his bell-that was my lunch! Two orders of matara with lots of pepper and lemon juice! Ma told me that even after I left, he used to slow down near the front gate, ring his bell hanging from a stick on the cart and wait for more than seemed necessary. Thank you fro sharing the reciepe, I will make it this weekend, it would warm the cold,wet, rainy afternoon. Bhavana
I tried this at home and it was amazing – the whole family went wild – thank you.
we liked very much.thank you
Nice and easy recipe. Thank you.
Can you please let me know the brand of grinder that you used for powdering??
Bobby I use Krups brand coffee grinder
Bobby, you can use any coffee grinder.
Thanks for info…Just thought of buying a good coffee/spice grinder for my Indian usage.
This looks wonderful! Does matar taste anything like chickpeas, or are they just similar in appearance? I would like to try this, but I won’t near an Indian grocery for a couple of weeks. 🙂
Hi Manjula, what can I do if I don’t own a pressure cooker? Would I be able to just cook it in a regular pot? Thanks for the recipes!
Debbie Cook the matar in any pan it will just take longer after it comes to boil lower the heat to medium and cook about 45 minutes.
J like it very much
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