Matra chaat

Indian street food is very famous around the world and each region has its own specialities. Any Indian you ask would always tell you that they have at some point tried and loved a form of Indian street food in their life, as it is synonymous with life in India. Matra Chaat is one of the all time classic Indian street foods, and is especially popular in cities such as Delhi and Kolkata – where it is also known as ghugni chaat.

Matra chaat is a simple dish which is made with dried, white peas and cooked with delicate spices. It is subtle with its flavours and can be served in countless different ways, depending on when it is being eaten. For a lighter snack, it is perfect to be eaten on its own, either as it is or topped with chaat masala, onions, ginger, green chillies, tomatoes and coriander to add an extra freshness and crunch. If you are looking for a more substantial meal, you can eat it on top of an aloo tikki topped with yoghurt and Coriander Chutney, samosa or even khasta kachori. You can even add it to your pani puri, which is a very popular way to serve it in many places in India.

The chaat contains many traditional Indian spices which provide the majority of the flavour in the dish. The green chillies are added to provide a punch which is strong enough to taste, but not too strong that it overpowers the dish. If you are wanting it to be slightly less spicy, you can always reduce the number of green chillies you add in. It is best served hot as this way the dish itself is more aromatic, and the consistency remains runnier and slightly curry-like. The processes to make the dish are very simple and straightforward and it doesn’t take a lot of time to make, however you do need to plan making it in advance as the peas have to be soaked overnight.

This hearty, vegan and gluten-free chaat is tangy, spicy and has a perfect balance of sweet and savoury. It is simple to make, flavourful and can be enjoyed as an appetiser, for lunch or dinner or even as a midday snack when you’re feeling hungry!

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Helpful Tips and Tricks to make Matra Chaat:

• Always soak the peas for a few hours, and then pressure cook until just done. Do not overcook or the chaat will become very mushy.
• Older peas may take a bit longer to cook than fresh ones.
• I like to add 2 green chillies and an inch of ginger in the pressure cooker for extra flavour.
• Always cook on medium heat to ensure that the peas are evenly cooked. You can boil the peas in advance and refrigerate to use later.
• Add chutneys and spices according to your taste preference. You can increase or decrease the amount mentioned.
• You can serve this chaat as a starter with papdi or have it as a main with kulcha on the side to make a more substantial meal.

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Matra Chaat

Serves: 4 Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 10 voted )

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Ingredients

• 1 cup white peas (matar), soaked overnight
• 1 tsp salt
• Water for Boiling
• 1/4 tsp baking soda (optional)
• 1/2 tsp turmeric
• 2 tsp tamarind pulp mixed with water
• 1 tbsp ginger, finely chopped
• 2-3 green chillies, chopped
• 1/4 cup coriander leaves, chopped
• 1/3 cup red onion, chopped
• 1/4 cup tomatoes, chopped
• 1 tbsp ghee

To make the Spice Mix

• 1/2 tsp red chilli powder
• 1 tsp chaat masala
• 1/4 tsp black salt
• 1/2 tsp black pepper
• 1 tsp roasted cumin powder

For Garnish

• 1/4 cup red onions, chopped
• 1/4 cup tomatoes, chopped
• 2 tsp green chillies chopped
• 2 tsp ginger, julienned
• 2 tsp fresh coriander, chopped
• 2 tsp lemon juice
• 4 tsp coriander chutney
• 3 tsp tamarind chutney
• 1 tsp roasted cumin powder
• 1 tsp chilli powder

method

1. Wash the peas and soak them in enough water for 6-8 hours or overnight.
2. Put the soaked peas along with 2.5 cups of water, turmeric, salt and baking soda in a pressure cooker and cook  till they become soft but not mushy (approx for 3-4 whistles, depending on the quality of peas).
3. In a small bowl add all the ingredients of the spice mix and keep aside.
4. In a medium pan add the ghee. Now add the spice mix and sauté for 30 seconds. Add the boiled matra, along with the chopped onions, tomatoes, green chillies and ginger.
5. Sauté on a low flame for 7-8 min till the tomatoes become soft. Now add the tamarind pulp and coriander leaves and simmer for 5-6 minutes till done.

Serving Suggestions:

1. Take around 3/4 to 1 cup of the chaat in a serving bowl.
2. Add some green chutney and tamarind chutney on top.
3. Now garnish with chopped tomatoes, green chilies, ginger and fresh coriander.
4. Sprinkle lemon juice, roasted cumin powder, black salt and chili powder.
5. Serve immediately.

 

Did You Make This Recipe?

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