This Delhi-style matar chaat is made with soft white peas, fresh vegetables, chutneys, warm Indian spices, lemon, ginger, and a little banana for sweetness.
It is spicy, tangy, slightly sweet, fresh, and filling enough to enjoy on its own. You can also serve it with toasted kulcha for a more complete street-food-style meal.
Matar chaat has always been special to me. When I was pursuing my Master's degree, our college cafeteria was under construction, and a nearby chaat corner served matar chaat. I ended up eating it often, so this recipe still brings back a lot of fun memories for me.
What Is Matar Chaat?
Matar chaat is a North Indian chaat made with dried white peas, also called safed matar, rather than fresh green peas.
Soak the peas and pressure-cook until soft, then mix with onion, tomato, cucumber, ginger, green chilies, chutneys, spices, and lemon juice.
My version also includes a small amount of banana. It may sound unusual, but the mild sweetness works really well against the black salt, amchur, chutneys, and chili.
The result is a chaat that is savory, spicy, tangy, sweet, and fresh all at once. Dried peas are a good source of plant-based protein and fiber; you can find detailed nutrient information in the USDA FoodData Central database.
Why You'll Love This Matar Chaat
This is one of those recipes where the contrast makes the dish.
The white peas are soft and creamy, while cucumber and onion add freshness and crunch. Green chutney brings heat, tamarind chutney adds sweetness and tang, and lemon brightens everything at the end.
It is also easy to make ahead because you can cook the white peas earlier and assemble the chaat when you are ready to serve.
Ingredients for Delhi-Style Matar Chaat
White Peas
Dried white peas: The base of the recipe. Soak them overnight before pressure cooking.
Bay leaf and cinnamon: I add both while cooking the peas so they pick up a little extra aroma.
Fresh Ingredients
Onion: Adds crunch and sharpness.
Tomato: Adds freshness and a little acidity.
Cucumber: Keeps the chaat light and crisp.
Ginger: I like julienned ginger, both mixed into the chaat and as a garnish.
Green chilies: Add as much or as little as you like.
Banana: A small amount adds mild sweetness that balances the spices and chutneys.
Cilantro: Adds freshness right before serving.
Chaat Masala Mix
For the seasoning, I use:
- roasted cumin powder
- chaat masala
- amchur
- black salt
- garam masala
- red chili powder
You can use tamarind water instead of amchur if you prefer.
Chutneys
I use both green chutney and tamarind chutney.
The green chutney adds freshness and heat, while tamarind chutney adds sweetness and tang.
How to Make Matar Chaat
1. Soak the White Peas
Rinse 1 cup of dried white peas and soak them overnight.
Soaking helps them cook evenly and gives you a softer texture without turning them mushy.
2. Pressure Cook the Peas
Add the soaked peas to the Instant Pot with:
- 3 cups water
- 1 bay leaf
- 1½-inch cinnamon stick
Cook on High Pressure for 30 minutes.
Let the pressure release naturally before opening the lid.
The peas should be soft but still hold their shape.
Stovetop Pressure Cooker
Cook the soaked peas until tender, about 3-4 whistles, then let the pressure release naturally.
Cooking time can vary depending on the age of the dried peas, so check the texture before assembling the chaat.
3. Prepare the Fresh Ingredients
While the peas cook, chop:
- onion
- tomato
- cucumber
- banana
- cilantro
- green chilies
Julienne the ginger.
4. Make the Masala Mix
Keep the seasoning ready:
- roasted cumin powder
- chaat masala
- amchur
- black salt
- garam masala
- red chili powder
Add this to the bowl over matar and freshly cut veggies.
6. Add the Chutneys
Add green chutney and tamarind chutney according to your taste.
Start with a little and add more after tasting.
7. Finish with Lemon
Squeeze fresh lemon juice over the chaat and mix again.
Taste and adjust the salt, chili, chutney, or lemon if needed.
Finish with cilantro and extra ginger slices.
Serve immediately.
My Tips for the Best Matar Chaat
- Don't overcook the peas: They should be soft enough to eat easily, but not so soft that they turn into a paste when mixed.
- Use soaked dried white peas: This gives the best texture for this recipe.
- Add chutneys gradually: It is easier to add more than to fix a chaat that becomes too sweet or too spicy.
- Don't skip the lemon: Its fresh acidity brings the spices and chutneys together.
- Use banana sparingly: You only need a little. It should add a subtle sweetness, not make the chaat taste fruity.
- Serve soon after mixing: The cucumber, tomato, and onion release moisture as they sit, so the texture is best when freshly assembled.
Can I Make Matar Chaat Ahead?
Yes, but I would keep the components separate.
You can:
- cook the white peas in advance
- chop the vegetables ahead
- prepare the chutneys ahead
Store them separately in the refrigerator.
Add the vegetables, chutneys, spices, lemon, and banana shortly before serving.
That keeps the chaat fresh and prevents it from becoming watery.
How to Serve Matar Chaat
You can eat matar chaat on its own as a hearty snack or light meal.
For a more traditional street-food-style serving, pair it with toasted kulcha.
For more sweet, spicy, and tangy favorites, browse my chaat recipe collection with classic street-food recipes and lighter homemade chaats..
Instant Pot vs. Stovetop Pressure Cooker
I usually make the peas in the Instant Pot because it is easy and hands-off.
The stovetop pressure cooker works just as well.
Whichever method you use, the important part is the texture: the peas should be tender but still hold their shape.
Frequently Asked Questions
White peas are dried peas commonly used in Indian dishes such as matar chaat and ragda.
They are different from fresh or frozen green peas and need to be soaked before cooking.
They use the same type of dried white peas, but they are served differently.
Matar chaat is mixed with vegetables, spices, chutneys, and lemon, while ragda is often served as a softer pea curry with potato patties.
Yes.
The banana adds a little sweetness, but you can leave it out if you prefer a more savory chaat.
You can, but the chutneys are a big part of the flavor.
If you leave one out, compensate with extra lemon, amchur, chili, or seasoning to keep the chaat balanced.
You can, but I prefer the peas warm or at least room temperature when assembling the chaat.
That gives a better contrast with the fresh vegetables and chutneys.
For another classic street-food favorite, try my aloo tikki chaat with crispy potato patties, yogurt, and chutneys. You may also like my sweet potato chaat, made with air-fried sweet potatoes, fresh salad, and chutneys. For a lighter chaat option, try my sprouts chaat with vegetables, corn, peanuts, and lemon.
More Chaat Recipes
Delhi-Style Matar Chaat
Ingredients
Equipment
Method
- Soak the peas: Rinse the dried white peas and soak them overnight in plenty of water. Drain before cooking.1 cup White Peas
- Pressure cook in the Instant Pot: Add the soaked peas, 3 cups of water, bay leaf, and cinnamon stick to the Instant Pot. Cook on High Pressure for 30 minutes.3 cups water, 1 Bay Leaf, 1½-inch CInnamon Stick
- Natural pressure release: Allow the pressure to release naturally before opening the lid. The peas should be soft but still hold their shape.
- Stovetop option: Alternatively, cook the soaked peas in a stovetop pressure cooker for about 3-4 whistles, or until tender but not mushy.
- Prepare the vegetables: Finely chop the onion and tomato. Chop the cucumber and banana, julienne the ginger, and chop the green chilies.1 small onion, 1 small tomato, ½ cucumber, ¼ banana, 1 inch ginger, 2 green chilies
- Mix the chaat: Transfer the warm cooked peas to a large bowl. Add onion, tomato, cucumber, banana, ginger, and green chilies.
- Add spices: Add roasted cumin powder, chaat masala, amchur, black salt, garam masala, and red chili powder. Mix gently.1 teaspoon roasted cumin powder, 1 teaspoon chaat masala, 1 teaspoon amchur powder, ½ teaspoon black salt, red chili powder, 1 teaspoon garam masala
- Add chutneys: Add green chutney and tamarind chutney according to taste.2-3 tablespoon green chutney, 2-3 tablespoon tamarind chutney
- Finish and serve: Squeeze fresh lemon juice over the chaat. Garnish with cilantro and extra ginger slices. Serve immediately.1 handful cilantro, lemon juice
Video
Nutrition
Notes
- Soak the dried white peas overnight for more even cooking.
- The peas should be soft but not mushy.
- Start with less chutney and add more as you taste.
- Add only a small amount of banana for subtle sweetness without overpowering the chaat.
- If using tamarind water instead of amchur, adjust the quantity to taste.
- Add lemon juice at the end for the freshest flavor.
- Serve this chaat warm or at room temperature.
- Serve on its own or with toasted kulcha.
Hari Om Misra says
Overall great reicipe. However, Serving size is 4 gm.So, nutrition Label seems incorrect. Please correct it.
SunGari says
I apologize about it, just corrected & I hope this will make sense. Thank You!