Delhi Style Matar Chaat Recipe – Spicy & Tangy Green Peas Chaat
If you’ve ever wandered the streets of Delhi, you’ve undoubtedly encountered the irresistible aroma of Matar Chaat—one of the most beloved and spicy street food delicacies that capture the essence of North Indian flavors. This Delhi Style Matar Chaat is a warm, semi-gravy dish made with dried green peas (known as “Vatana”), simmered in a tangy, spicy green gravy that will leave your taste buds tingling. Topped with crunchy sev, fresh chopped onions, tomatoes, and an added burst of cilantro, this dish is often enjoyed with a hot kulcha, but it stands strong on its own as a satisfying snack. It’s the perfect balance of spicy, tangy, and savory, making it an unmissable treat for all food lovers.
Whether you’re preparing it for a casual evening snack or serving it as a part of a larger meal, Delhi Style Matar Chaat promises to bring a street-food experience to your kitchen!
Cuisine
North Indian
Course
Snack
Diet
Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Dried Green Peas (Vatana), soaked for 1 hour | 1 cup |
| Ginger, finely chopped | 1 inch |
| Red Chilli Powder | 1 teaspoon |
| Tomatoes, chopped | 1/2 cup |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Cinnamon Stick (Dalchini) | 1/2 inch |
| Bay Leaves (Tej Patta) | 2 leaves |
| Salt | To taste |
| Lemon, extract from | 1 whole |
| To Garnish | |
| Onion, finely chopped | 1 |
| Ginger, cut into thin strips | 2-inch |
| Green Chilli, finely chopped | 1 |
| Coriander (Dhania) Leaves, finely chopped | 2 sprigs |
Preparation Time
500 minutes (includes soaking time)
Cooking Time
45 minutes
Instructions
-
Soak the Green Peas:
Start by soaking the dried green peas (matar) in plenty of water for at least 5 to 6 hours, or ideally, overnight. This softens the peas and helps them cook faster. -
Prepare the Spices and Gravy:
In a pressure cooker, heat a little oil. Add bay leaves, cinnamon stick, and fennel seeds. Sauté them for a few seconds until they begin to release their aromatic fragrance. -
Add the Ginger and Tomatoes:
Next, add the finely chopped ginger and sauté it for a few seconds. Then, add the chopped tomatoes and cook them until they soften and turn mushy. This forms the base of your spicy green gravy. -
Spice It Up:
Once the tomatoes are softened, add red chili powder, cumin powder, amchur, and turmeric powder to the mixture. Stir well to combine and cook for about 3 to 4 minutes, until the raw smell of the spices disappears and the masala becomes aromatic. -
Cook the Peas:
Drain the soaked green peas and add them to the pressure cooker. Give everything a good stir to coat the peas in the masala. Add 2 cups of water, ensuring the peas are submerged. Seal the pressure cooker and cook for 4 to 5 whistles, or about 20 to 25 minutes. Turn off the heat and let the pressure release naturally. -
Final Touches:
After the pressure has released, open the lid of the pressure cooker. Check the consistency and flavor. If needed, adjust the salt and add fresh lemon juice for a tangy kick. Stir everything well. -
Assemble the Matar Chaat:
Ladle the cooked matar chaat into small serving bowls. To garnish, top each bowl with finely chopped onions, thin strips of ginger, chopped green chilies, and a generous drizzle of fresh coriander leaves. -
Serve and Enjoy:
For an extra burst of flavor, drizzle some mint chutney over the top. Serve the Delhi Style Matar Chaat immediately, either on its own or with warm Amritsari Kulcha or crispy Puri for the complete street-food experience. Pair it with a glass of refreshing Rose Lassi for the ultimate indulgence!
Pro Tips for Perfect Matar Chaat
-
Soaking Time: The soaking time for the green peas is crucial to ensuring they cook properly. Don’t skip this step; soaked peas cook much faster and are more tender.
-
Adjust Spice Levels: The amount of chili powder and green chilies can be adjusted to suit your spice preference. For a milder version, reduce the chili powder or remove the green chilies.
-
Gravy Consistency: The consistency of the gravy can be adjusted by adding more or less water. If you prefer a thicker gravy, you can reduce the cooking time or add less water.
-
Serving Variations: While the traditional way to serve Matar Chaat is with kulcha or puri, you can also enjoy it with a simple slice of bread or even a side of crispy papad.
-
Make Ahead: This chaat can be prepared in advance and stored in the refrigerator for up to two days. Simply reheat it before serving and garnish as desired.
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | Approx. 160 kcal |
| Protein | 7g |
| Carbohydrates | 30g |
| Fat | 2g |
| Fiber | 8g |
| Sugar | 5g |
| Sodium | 300mg |
| Vitamin C | 15% of Daily Value |
| Iron | 10% of Daily Value |
Enjoy the flavorful tanginess of Delhi’s street-style Matar Chaat in the comfort of your own home! With its perfect blend of spices and the crunch of garnishes, this dish brings the authentic taste of Delhi’s busy streets straight to your kitchen.
