Delhi Style Matar Chaat Recipe: A Spicy and Tangy Green Peas Chaat
This flavorful and vibrant Delhi Style Matar Chaat brings together a delightful medley of spices, herbs, and textures that are sure to tantalize your taste buds. Made with dried green peas (or ‘matar’), this snack is a perfect combination of spicy, tangy, and aromatic flavors. Whether you enjoy it as a quick snack or as part of a hearty meal, this North Indian chaat is sure to leave you craving for more.
Ingredients:
Ingredient | Quantity |
---|---|
Dried Green Peas (Vatana) – soaked for 1 hour | 1 cup |
Fresh 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 Juice (freshly squeezed) | From 1 lemon |
Onion (finely chopped) | 1 |
Fresh Ginger (cut into thin strips) | 2 inches |
Green Chilli (finely chopped) | 1 |
Fresh Coriander Leaves (finely chopped) | 2 sprigs |
Fresh Coriander Leaves (for garnishing) | 2 sprigs |
Preparation Time: 500 minutes (includes soaking time)
Cooking Time: 45 minutes
Total Time: 545 minutes
Servings: 4
Cuisine: North Indian
Course: Snack
Diet: Vegetarian
Instructions:
-
Soak the Green Peas:
Begin by soaking the dried green peas (also known as ‘matar’) for at least 5 to 6 hours or overnight. Once soaked, set them aside. This step is crucial as it softens the peas, allowing them to cook easily. -
Prepare the Spice Mix:
In a pressure cooker, heat a bit of oil over medium heat. Add the bay leaves, cinnamon stick, and fennel seeds to the hot oil. Sauté them until they release their delightful aroma. This should take a minute or so. -
Sauté the Ginger and Tomatoes:
Add the finely chopped ginger to the pan and sauté for a few seconds. Then, add the chopped tomatoes and cook them until they soften and release their juices, about 3–4 minutes. -
Add the Spice Powders:
Once the tomatoes are softened, add the red chili powder, cumin powder, amchur (dry mango powder), and turmeric powder. Stir the mixture to combine the spices well and cook for another 2 minutes until the raw smell of the spices fades away. This step ensures that the spices are well-cooked and infused with the tomatoes. -
Cook the Peas:
Now, add the soaked green peas to the pressure cooker and give them a good stir, allowing them to coat with the spice mixture. Add 2 cups of water, ensuring that the peas are submerged. Close the pressure cooker and cook for 4 to 5 whistles, or for about 20 to 25 minutes on medium heat. After the cooking time, turn off the heat and allow the pressure to release naturally. This will help the peas continue cooking in the residual heat, ensuring they are soft and flavorful. -
Final Touches:
Once the pressure is released, open the cooker and check the consistency of the chaat. If needed, you can add a little more water to adjust the consistency. Add salt to taste and stir well. Finally, squeeze in fresh lemon juice and give everything a final mix. The tanginess from the lemon will perfectly complement the spices. -
Assemble the Chaat:
To serve, transfer the cooked Delhi Style Matar Chaat into small serving bowls. Sprinkle finely chopped onions, ginger strips, and green chilies on top. Drizzle with mint chutney for an extra layer of flavor. Garnish with freshly chopped coriander leaves. -
Serving Suggestions:
This tangy, spicy chaat can be enjoyed on its own as a snack or served alongside hot puris or Baked Amritsari Kulcha for a more filling meal. Pair it with a refreshing glass of Rose Lassi to complete the experience.
Tips for the Perfect Delhi Style Matar Chaat:
- Soaking the peas: Always soak the peas for a minimum of 5–6 hours or overnight to ensure they cook evenly. If you’re in a hurry, you can also use a pressure cooker for faster cooking, but soaking gives the best results.
- Adjust spice levels: You can modify the amount of red chili powder and green chilies based on your preference for heat. If you prefer a milder version, reduce the chili powder and omit the green chili.
- Mint chutney: A good quality mint chutney adds a refreshing contrast to the spicy peas. You can make your own or use a store-bought version.
- Storage: The chaat can be made in advance and stored in the refrigerator for 1–2 days. Just reheat it before serving and add fresh garnishes for the best flavor.
Nutritional Information (Per Serving):
Nutrient | Amount |
---|---|
Calories | 130 kcal |
Protein | 6g |
Carbohydrates | 25g |
Fat | 3g |
Fiber | 5g |
Sodium | 150mg |
Conclusion:
The Delhi Style Matar Chaat is a delicious fusion of spicy, tangy, and savory flavors, making it a perfect snack for any occasion. With its vibrant colors, unique textures, and tantalizing spices, it’s bound to be a crowd-pleaser at your next gathering. Serve it as a standalone snack or pair it with your favorite bread for a filling meal. Enjoy the bold, rich flavors of this North Indian classic, and share it with friends and family for a taste of Delhi’s street food culture at home!