Matra Chaat - Delhi Style White Peas Chaat
Enjoy the authentic taste of Delhi street food with this protein-rich, gluten-free Matra Chaat recipe. Made with white peas, bold spices, and tangy chutneys, it’s a healthy, homemade snack that’s easy to prepare!
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Ingredients
- 1 cup of white peas
- 1 tsp salt
- Small piece of ginger cut in julienne
- 1 tbsp green chili chopped
- 1 tbsp Green Chutney
- 1 tbsp Matar Masala
- 1 tsp lemon juice
- 1 tomato chopped for garnish
- 1 green chili garnish
- Ginger julienne garnish
- 1 tbsp tamarind chutney garnish
Instructions
- Start by soaking 1 cup of white peas in water for 6-8 hours. This helps soften them for cooking and shortens the boiling time.
- Drain the peas, then pressure cook them with 1 teaspoon of salt until soft and mushy. This usually takes about 3-4 whistles. Let the cooker cool naturally before opening it. Your peas should be creamy and very soft.
- In a pan, add the pressure-cooked Matra. Then, add the ginger julienne, chopped green chili, 1 tablespoon of green chutney and 1 tablespoon of Matar masala, and combine well.
- Stir and cover with a lid until it comes to a boil. Let the mixture cook on low heat until it thickens slightly.
- Once the chaat reaches a thick, stew-like consistency, finish it with a generous squeeze of lemon juice for a fresh, tangy kick.
- Now, garnish with chopped green chili, ginger julienne, tamarind chutney, and chopped tomatoes.
You can enjoy it as is or pair it with a toasted no-maida kulcha
- To make the kulcha, heat 1 tablespoon of ghee in a pan and place your kulcha in it. Once heated, take the kulcha out and sprinkle some chopped coriander on the surface of the pan. Press the kulcha against the coriander and flip it.
Rekha's Notes
- Soak the Peas Long Enough: Make sure to soak the white peas for at least 6-8 hours. This ensures they cook quickly and evenly, resulting in a smooth, creamy texture.
- Spice Level: Adjust the spice level to your liking. If you’re sensitive to heat, use less green chili or none at all.
- Fresh Lemon Juice: Always use fresh lemon juice for the best flavor. Bottled lemon juice can taste too acidic.
- Cook until Thickened: Don’t rush the cooking process—let the chaat simmer until it reaches a thick, stewy consistency for the best flavor.