Delhi-Style Matar Chaat
A tangy, spicy white peas chaat made with cooked safed matar, fresh vegetables, chutneys, Indian spices, lemon, ginger, and a touch of banana for sweetness.
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Equipment
Ingredients
For the White Peas
- 1 cup White Peas safed matar, soaked overnight
- 3 cups water
- 1 Bay Leaf
- 1½-inch CInnamon Stick
Fresh Ingredients
- 1 small onion finely chopped
- 1 small tomato finely chopped
- ½ cucumber chopped
- ¼ banana chopped
- 1 inch ginger julienned
- 2 green chilies chopped
- 1 handful cilantro for garnish
- lemon juice to taste
Masala Mix
- 1 teaspoon roasted cumin powder
- 1 teaspoon chaat masala
- 1 teaspoon amchur powder or tamarind water
- ½ teaspoon black salt
- 1 tsp garam masala
- red chili powder to taste
Chutneys
- 2-3 tablespoon green chutney as needed
- 2-3 tablespoon tamarind chutney as needed
Instructions
- 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 tsp roasted cumin powder, 1 tsp chaat masala, 1 tsp amchur powder, ½ tsp black salt, red chili powder, 1 tsp garam masala
- Add chutneys: Add green chutney and tamarind chutney according to taste.2-3 tbsp green chutney, 2-3 tbsp 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 Facts
Delhi-Style Matar Chaat
Amount per Serving
Calories
220
Calories from Fat 9
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.04
g
0
%
Polyunsaturated Fat
0.03
g
Monounsaturated Fat
0.02
g
Sodium
80
mg
3
%
Potassium
175
mg
5
%
Carbohydrates
40
g
13
%
Fiber
9
g
38
%
Sugar
6
g
7
%
Protein
10
g
20
%
Vitamin A
294
IU
6
%
Vitamin C
9
mg
11
%
Calcium
27
mg
3
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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