Matar Samosa Chaat: A Delicious Evening Tea Time Snack
Matar Samosa Chaat is a flavorful North Indian snack that combines the crispy, savory goodness of Punjabi Aloo Samosas with the tangy, spicy matar (green peas) masala. This dish is perfect for a tea time snack or as an appetizer at any gathering. The crispy samosas, soaked in the vibrant matar masala and topped with chutneys, sev, and yogurt, create an irresistible combination of textures and flavors.
Ingredients for Matar Samosa Chaat:
| Ingredient | Quantity |
|---|---|
| Dried Green Peas (Vatana) | 1 cup (soaked for 8 hours) |
| Kalonji (Onion Nigella Seeds) | 1 teaspoon |
| Fresh Ginger (finely chopped) | 1 inch |
| Onion (finely chopped) | 1 large |
| Tomato (finely chopped) | 1 medium |
| Green Chilies (finely chopped) | 2 |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Chaat Masala Powder | 1 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Salt | To taste |
| Punjabi Aloo Samosas | 8 pieces |
| Sweet Chutney (Date & Tamarind) | 4 tablespoons |
| Green Chutney (Coriander & Mint) | 4 tablespoons |
| Sev (Bhujia) | 1/4 cup |
| Onion (finely chopped) | 1/4 cup |
| Fresh Pomegranate Fruit Kernels | 1/4 cup |
Nutritional Information (Approximate per Serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250-300 kcal |
| Protein | 5g |
| Carbohydrates | 35g |
| Fat | 12g |
| Fiber | 6g |
| Sodium | 500-600 mg |
| Sugars | 15g |
Note: Nutritional values are approximate and can vary based on the specific ingredients used.
Preparation Time:
| Task | Time |
|---|---|
| Preparation Time | 45 minutes |
| Cooking Time | 45 minutes |
| Total Time | 90 minutes |
Servings:
| Number of Servings | 4 servings |
Cuisine:
North Indian
Course:
Snack
Diet:
Vegetarian
Instructions for Making Matar Samosa Chaat:
Step 1: Prepare the Matar
- Soak the Green Peas: Begin by soaking the dried green peas (Vatana) in water for about 8 hours or overnight. This softens them, making them easier to cook.
- Pressure Cook the Matar: After soaking, drain the peas and pressure cook them with a pinch of salt for about 6-8 whistles or until they are fully cooked and soft. This process should take about 30 minutes. Let the pressure release naturally before opening the cooker.
Step 2: Make the Matar Masala
- Heat Oil: In a medium-sized saucepan, heat a little oil over medium heat.
- Add Kalonji: Add the kalonji (onion nigella seeds) to the hot oil and allow them to sizzle for a few seconds.
- Sauté Onion, Ginger, and Chilies: Add the finely chopped onions, ginger, and green chilies to the pan. Sauté them until the onions become soft and translucent.
- Add Tomatoes: Once the onions are soft, add the chopped tomatoes and cook until they become mushy and well-combined with the spices.
- Add Spices: Stir in the turmeric powder, chaat masala, garam masala, and amchur powder. Mix everything together and cook for a few more minutes until the spices are well incorporated.
- Add Cooked Matar: Add the cooked matar (green peas) to the masala mixture. Stir well to coat the peas with the spice mix. If needed, add a little water to adjust the consistency of the matar masala to your liking. Check for seasoning and adjust the salt and spices accordingly. Keep the matar masala aside.
Step 3: Prepare the Samosas
- Prepare the Samosas: If you’re not making the samosas from scratch, you can use store-bought Punjabi aloo samosas for convenience. Prepare the samosas according to the package instructions or make your own using the traditional recipe.
- Break the Samosas: Once the samosas are ready, break each samosa into 2-3 pieces. Gently smash them with your palm to flatten them a little, allowing them to absorb the flavors of the matar masala.
Step 4: Assemble the Matar Samosa Chaat
- Layer the Chaat: On a large serving platter, start by spooning a generous amount of the matar masala at the bottom of the plate. This forms the base of your chaat.
- Add the Samosas: Place the broken samosas on top of the matar masala, ensuring that they are well-covered with the spicy pea mixture.
- Add Chutneys: Drizzle the sweet tamarind chutney and green coriander-mint chutney over the samosas. The chutneys will add a refreshing and tangy flavor to the dish.
- Sprinkle Spices: Sprinkle a pinch of red chili powder (if desired), chaat masala powder, and cumin powder over the chaat for an extra burst of flavor.
- Add Yogurt: Mix a little salt into some beaten yogurt and drizzle it over the samosa chaat. The yogurt balances the heat and adds a creamy texture.
- Top with Garnishes: Finally, top the chaat with sev (bhujia), finely chopped onions, and fresh pomegranate kernels for a delightful crunch and burst of sweetness.
Step 5: Serve and Enjoy!
- Serve Immediately: Serve the Matar Samosa Chaat immediately after assembling. It’s best enjoyed fresh, while the samosas are still crispy, and the matar masala is warm.
This dish makes for an amazing evening snack or a delightful appetizer at chaat parties. Pair it with Homemade Vada Pav or Chaas Dahi Vada for a complete chaat experience. The combination of crispy samosas, spicy matar, tangy chutneys, and crunchy sev is sure to be a crowd-pleaser!
Tips:
- Customize the Heat: Adjust the level of green chilies and red chili powder according to your spice tolerance.
- Make Ahead: You can prepare the matar masala and chutneys in advance to save time on the day of serving. Just assemble the dish right before serving.
- Substitute for Pomegranate: If fresh pomegranate isn’t available, you can substitute it with finely chopped cucumber or pineapple for a refreshing twist.
Enjoy this vibrant and flavorful Matar Samosa Chaat as a treat with your family and friends! It’s a perfect way to savor the rich flavors of North India in the comfort of your home.
