Delhi Style Matar Chaat Recipe - Spicy & Tangy Green Peas Chaat

Step 1: We begin making the Delhi Style Matar Chaat Recipe by soaking the dried green peas / matar for at least 5 to 6 hours or overnight hour and keep it aside

Step 2: Heat a pressure cooker with oil, add bay leaf, cinnamon stick and fennel seeds

Step 3: Saute till the aroma comes out

Step 4: Then add the ginger and sauté for few seconds

Step 5: Add tomatoes, cook till it is softened

Step 6: Finally add the rest of the spice powders and give the masala for the chaat a stir

Step 7: Cook till the raw smell goes away

Step 8: This will take about 3 to 4 minutes

Step 9: At this stage add the soaked dried green peas and give it a stir

Step 10: Add 2 cups of water and pressure cook it for 4 to 5 whistles or for at least 20 to 25 minutes and turn off the heat

Step 11: Once done, release the pressure naturally, as the Matar Chaat will continue to cook while there is pressure

Step 12: Check the taste, add the lemon juice  and give it a stir

Step 13: Transfer the Delhi Style Matar Chaat Recipe to small serving bowls

Step 14: Sprinkle onions, ginger, green chilies, drizzle the mint chutney and top it up with chopped coriander leaves and serve hot

Step 15: Serve the Delhi Style Matar Chaat Recipe as it is or along with Baked Amritsari Kulcha or Puri with a glass of Rose Lassi Recipe to enjoy your Lunch meal