Matar Samosa Chaat Recipe: A Flavorful Evening Snack for Chaat Lovers
Matar Samosa Chaat is a delightful and irresistible snack that brings together the best of North Indian street food in one dish. Perfect for a cozy evening tea or as an appetizer at your next chaat party, this recipe layers a spicy matar (green peas) masala, crispy Punjabi aloo samosas, tangy chutneys, and crunchy sev for a flavor-packed experience. The combination of chatpata (spicy), meetha (sweet), and khatta (sour) flavors makes this chaat a real crowd-pleaser.
Cuisine: North Indian
Course: Snack
Diet: Vegetarian
Preparation Time: 45 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 4-6 people
Ingredients:
| Ingredient | Quantity |
|---|---|
| For Matar Masala | |
| Dried Green Peas (Vatana), soaked for 8 hours | 1 cup |
| Kalonji (Onion Nigella Seeds) | 1 teaspoon |
| Ginger, finely chopped | 1 inch |
| Onion, finely chopped | 1 medium |
| Tomato, finely chopped | 1 medium |
| Green Chillies, 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 |
| For Chaat | |
| Punjabi Aloo Samosa | 8 (pre-cooked) |
| Sweet Chutney (Date & Tamarind) | 4 tablespoons |
| Green Chutney (Coriander & Mint) | 4 tablespoons |
| Sev (Bhujia) | 1/4 cup |
| Onion, finely chopped | 1 medium |
| Fresh Pomegranate Fruit Kernels | 1/4 cup |
Instructions:
-
Prepare the Matar Masala:
- Start by pressure-cooking the soaked dried green peas (matar) with a pinch of salt for about 6 to 8 whistles, or until the peas are cooked tender. Allow the pressure to release naturally. This will take around 30 minutes to cook the matar thoroughly.
- Once cooked, set the peas aside and get ready to prepare the masala.
-
Make the Matar Masala:
- Heat oil in a saucepan over medium heat. Add the kalonji (onion nigella seeds) and let them sizzle for a few seconds.
- Add the chopped onion, ginger, and green chillies, and sauté until the onions turn soft and golden.
- Once the onions are soft, add the chopped tomatoes and cook until they turn mushy.
- Stir in the turmeric powder, chaat masala, garam masala, and amchur powder. Mix everything well and let the spices infuse into the onion-tomato mixture.
- Now, add the cooked matar to the saucepan and stir to combine. If the mixture is too thick, add a little water to adjust the consistency to your liking.
- Taste the matar masala and adjust the seasoning, adding more spices or salt as needed. Keep the masala aside.
-
Prepare the Punjabi Aloo Samosas:
- You can follow the recipe for Punjabi Aloo Samosa or use store-bought samosas, which makes the preparation faster. Once the samosas are ready, break each one into 2 to 3 parts and lightly smash them with your palm for a more chaat-friendly texture.
-
Assemble the Matar Samosa Chaat:
- In a large serving platter, spread a generous layer of matar masala as the base.
- Break the samosas into pieces and arrange them on top of the matar masala.
- Drizzle the sweet date and tamarind chutney and the green coriander and mint chutney over the samosas.
- If desired, sprinkle red chili powder, chaat masala powder, and cumin powder for an extra burst of flavor.
- For a tangy twist, drizzle some salted yogurt (beaten curd) over the chaat.
-
Garnish and Serve:
- Top the Matar Samosa Chaat with crispy sev (bhujia), finely chopped onions, and fresh pomegranate kernels for a burst of color and texture.
- Serve immediately and enjoy this delicious evening tea-time snack!
Tips:
- For a more flavorful chaat, you can customize the chutneys according to your taste preferences.
- Serve the Matar Samosa Chaat fresh, as the samosas tend to get soggy if left for too long.
- You can also add a sprinkle of chopped cilantro (coriander leaves) as a fresh garnish.
Enjoy this vibrant, spicy, and tangy Matar Samosa Chaat as a perfect evening snack or serve it at your next chaat party for a fun and flavorful treat!
