Delhi Style Matar Chaat Recipe: Spicy & Tangy Veggie Snack

Introduction

Delhi Style Matar Chaat stands out as a quintessential example of North Indian street food, capturing the vibrant, spicy, and tangy essence of Delhi’s bustling markets. This dish combines the wholesome goodness of dried green peas with a medley of aromatic spices, fresh herbs, and tangy citrus to create a snack that is both comforting and invigorating. Lovewithrecipes.com presents this comprehensive guide to help you master the art of preparing authentic Delhi-style matar chaat right in your kitchen. Whether you’re seeking a quick snack, a party appetizer, or a flavorful side, this chaat offers a perfect balance of textures and flavors that will delight your palate and impress your guests.

Time

The entire process involves several stages, primarily soaking, cooking, and assembling. The preparation timeline can be broken down as follows:

• Preparation Time: 5 to 6 hours (soaking peas and prepping ingredients)
• Cooking Time: Approximately 45 minutes to 1 hour (including pressure cooking)
• Total Time: Around 6 to 7 hours (mainly soaking, active cooking is around 45 minutes)

Note: If you opt for quick soaking or pre-cooked green peas, the active cooking time reduces significantly, making this dish feasible within an hour.

Needed Equipment

To create this flavorful dish, ensure you have the following essential kitchen tools:

• Pressure Cooker or Large Pot with Lid: For cooking dried green peas efficiently.
• Mixing Bowls: For preparing spice mixes, chopping, and assembling ingredients.
• Cutting Board and Sharp Knives: For finely chopping ginger, onions, and green chilies.
• Measuring Spoons and Cups: For accurate measurement of spices and liquids.
• Grater or Microplane: Optional, for zesting or finely grating ginger if preferred.
• Stirring Spoons and Spatulas: For sautéing and mixing ingredients.
• Fine Mesh Strainer or Colander: For rinsing and draining soaked peas.
• Juicer or Reamer: To extract fresh lemon juice.
• Serving Dishes or Bowls: For presenting the chaat.
• Optional: Food Processor or Blender: For preparing homemade mint chutney or spice pastes.

Tags

Indian cuisine, street food, vegetarian, vegan, healthy, snack, quick recipe, party food, spicy, tangy, North Indian, street-style snack, flavorful, homemade, easy-to-make, vegetarian delight.

Serving Size

This recipe yields approximately 4 generous servings, making it perfect for small gatherings or family meals. Each serving contains about 1 cup of prepared matar chaat, which is both filling and satisfying.

Difficulty Level

Moderate. While the steps involve basic cooking techniques such as soaking, sautéing, and pressure cooking, attention to timing and spice balancing is essential for authentic flavor. Home cooks with experience in Indian cooking will find this straightforward, and beginners can master it with patience and careful measurement.

Allergen Information

• Common Allergens: None inherently present, but always check spices and condiments for cross-contamination.
• Gluten-Free: Yes, provided no gluten-containing additives are used.
• Vegan: Yes, if using plant-based oils and avoiding dairy-based garnishes.

Dietary Preference

This recipe is vegetarian and can be made vegan by using plant-based oils and omitting dairy-based garnishes. It’s rich in plant proteins and fiber, making it suitable for a variety of dietary preferences.

Course

Appetizer, Snack, Street Food.

Cuisine

North Indian, Indian Street Food.

Ingredients

Ingredient List

Instructions

Step 1: Soaking the Green Peas

Begin by thoroughly rinsing the dried green peas under cold running water to remove any dust or impurities. Transfer them to a large bowl and cover with ample water—at least three times the volume of peas. Let them soak for a minimum of 5 to 6 hours, ideally overnight, to ensure they soften adequately. Soaking not only reduces cooking time but also enhances digestibility and flavor absorption. After soaking, drain the peas using a fine mesh strainer, rinse again briefly, and set aside for cooking.

Step 2: Preparing the Spice Base

In a heavy-bottomed pressure cooker or a large, thick-bottomed pot, heat about 1-2 tablespoons of oil over medium heat. Use a neutral oil like vegetable or mustard oil for authentic flavor. Once the oil is hot, add bay leaves, cinnamon stick, and fennel seeds. Sauté these whole spices for about 30 seconds to 1 minute until they release a fragrant aroma, indicating they are toasted and flavor-infused. Be careful not to burn the spices; adjust heat accordingly. This step forms the aromatic foundation of your chaat and is crucial for authentic taste.

Step 3: Sautéing Ginger and Tomatoes

Add the finely chopped ginger into the hot oil and stir for about 10-15 seconds. The ginger should become fragrant but not burnt. Immediately add the chopped tomatoes, stirring well to coat them with spices. Cook the mixture for 3-4 minutes, stirring occasionally, until the tomatoes soften and release their juices, creating a rich, thick base. This process concentrates flavors and helps develop the tangy, spicy profile characteristic of Delhi street food. The tomatoes should become pulpy and glossy, indicating readiness for the next spice addition.

Step 4: Incorporating Spices

Add the red chili powder, cumin powder, dry mango powder (amchur), and turmeric powder to the tomato-ginger mixture. Stir vigorously to evenly distribute the spices, coating the tomato and ginger. Cook the mixture for another 2 minutes, allowing the raw spice flavors to mellow and integrate into the base. This step is vital for ensuring that the spices are cooked thoroughly, preventing raw or bitter tastes in the final dish.

Step 5: Cooking the Green Peas

Now, add the soaked and drained green peas to the spice mixture. Stir well, ensuring the peas are coated with the aromatic masala. Pour in 2 cups of water, enough to submerge the peas fully. Close the lid of the pressure cooker, and cook on medium heat for 4-5 whistles, approximately 20-25 minutes. The pressure helps soften the peas while infusing them with flavors. Alternatively, if using a regular pot, simmer covered on low heat for about 45 minutes to 1 hour, until the peas are tender but not mushy. Check periodically to prevent sticking or burning, adding more water if necessary.

Step 6: Releasing Pressure and Final Adjustments

Once the cooking time is complete, allow the pressure to release naturally. This slow release allows the peas to continue cooking gently, resulting in a tender yet firm texture. Open the lid carefully, and check the consistency of the chaat. If you prefer a thicker or more soupy texture, adjust by simmering uncovered for a few minutes. Taste for seasoning, adding salt as needed. Squeeze fresh lemon juice over the mixture and stir thoroughly to incorporate the tangy brightness that complements the spices and enhances overall flavor.

Step 7: Assembling and Garnishing

Transfer the hot matar chaat into serving bowls. Garnish with finely chopped onions, green chilies, and fresh coriander leaves. For an extra layer of freshness, drizzle some mint chutney over the top. The chutney adds a cooling, herbal contrast to the spicy peas. Serve immediately for the best flavor and texture. This dish pairs wonderfully with crispy fried papadis or hot puris for a street-style experience at home.

Preparation Tips

• Soaking: Always soak dried peas for at least 5 hours or overnight to ensure even cooking and better flavor absorption.
• Spice Balance: Adjust the amount of red chili powder and green chilies based on your spice tolerance. For milder versions, reduce or omit green chilies and chili powder.
• Freshness: Use freshly chopped herbs and ingredients to maximize flavor. Fresh lemon juice is key for that tangy punch.
• Cooking Technique: Use a heavy-bottomed pressure cooker to prevent burning and uneven cooking. If using a regular pot, be patient and cook on low heat, stirring occasionally.
• Garnishing: Add finely chopped raw onions just before serving for crunch and sharpness. Fresh coriander adds aroma and visual appeal.

Nutritional Information

Tips and Tricks

• Use dried peas: While canned green peas can be used for convenience, dried peas soaked and cooked from scratch provide a more authentic texture and flavor.
• Enhance aroma: Toast whole spices like fennel seeds and cinnamon before adding to the oil to intensify their aroma.
• Balancing flavors: Adjust lemon juice and salt after cooking to suit personal preferences. The acidity brightens the dish and should be added just before serving.
• Texture contrast: Incorporate finely chopped raw onions or crispy sev for added crunch and texture.
• Varying spice levels: For milder chaat, reduce chili powder and omit green chilies. For extra heat, add a pinch of cayenne pepper or extra chilies.

Add-ons

• Sev (crispy chickpea noodles): Sprinkle on top for crunch.
• Chaat Masala: A pinch sprinkled over before serving enhances authentic flavor.
• Yogurt: Dollops of fresh yogurt can be added for creaminess and cooling.
• Potato Cubes: Boiled and cubed potatoes make the chaat more filling.
• Boiled Eggs: For non-vegetarian variation, sliced boiled eggs add richness.

Side Dishes

• Puris or Baked Kulchas: Complements the chaat with crispy bread.
• Fresh Salad: Light cucumber, carrot, and onion salad balances the spiciness.
• Masala Chai or Masala Lemonade: Refreshing beverages to serve alongside.

Improvements

• Homemade Mint Chutney: Prepare fresh mint, coriander, green chili, and lemon juice chutney for maximum flavor and freshness.
• Roasted Spices: Roast whole spices before grinding to deepen flavor.
• Vegan Variants: Use coconut oil and omit any dairy-based garnishes for vegan adaptation.
• Freshness: Use freshly chopped herbs and freshly squeezed lemon juice for vibrant flavor.

Save and Store

This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. Reheat gently on the stovetop or microwave, adding a splash of water or lemon juice to refresh the flavors. For longer storage, freeze individual portions and defrost as needed. Keep garnishes separate and add just before serving to maintain freshness and crunch.

FAQ

Can I use canned green peas instead of dried?

Yes, canned green peas can be used for convenience. Rinse thoroughly and add during the final stages of cooking. Adjust the cooking time to prevent over-softening.

Can I make this dish vegan?

Absolutely. Use plant-based oils, and omit any dairy-based garnishes like yogurt. Incorporate vegan-friendly chutneys and seasonings.

How spicy is this dish?

The spice level depends on the amount of red chili powder and green chilies used. Adjust according to your preference, starting with less and increasing as desired.

What are some authentic accompaniments?

Pair with crispy puris, herbed chutneys, and fresh salads for a complete street-style meal. A glass of chilled rose lassi complements the spices perfectly.

Conclusion

Delhi Style Matar Chaat encapsulates the vibrant street food culture of North India, offering a harmonious blend of spicy, tangy, and aromatic flavors in every bite. Its versatility makes it suitable for quick snacks, festive gatherings, or even as a side dish for larger meals. By mastering this recipe from Lovewithrecipes.com, you bring the authentic taste of Delhi’s bustling streets into your home kitchen, delighting friends and family with this flavorful, wholesome dish. Remember, the magic lies in fresh ingredients, balanced spices, and a touch of love in every step.

References

Sources include traditional North Indian culinary texts and authentic street food recipes sourced from Delhi’s famous vendors, ensuring an authentic experience. For further reading, consult “Indian Street Food” by Rinku Bhattacharya and “The Art of Indian Street Food” by Anjali Pathak.