Matra Chaat
This variation of Street Style Matra Chaat includes a lightly spiced gravy for a saucy, flavorful twist. Perfectly balanced with tangy chutneys, fresh veggies, and crunchy toppings, this dish can be served as a snack or light meal and pairs beautifully with kulcha, naan
Nutrition Facts
Per serving
Energy
131 kcal
Protein
7 g
Carbs
22 g
Fat
2 g
Fiber
6 g
Ingredients
White Peas (safed matar)
0.5 cup (100g)
Chopped Onion
1 small cup (100g)
Chopped Tomato
1 small cup (100g)
Ginger, fresh
1 tbsp grated (6g)
Red chilli Powder
0.5 tsp (2.5g)
Turmeric powder
0.25 tsp (1.25g)
Dried Mango Powder (Amchur)
0.5 tsp (1.5g)
Fresh Coriander Leaves (chopped)
4 tbsp (20g)
Chopped Green Chilli
1 tbsp (8g)
lemon juice
1 tbsp (15g)
Common salt
0.5 tsp (2.5g)
Fennel Seeds
0.5 tsp (2.5g)
Plain Water
2 medium cup (500g)
Mint Chutney
2 tbsp (30g)
Olive Oil
1 tsp (5g)
Roasted Cumin powder
1 tsp (5g)
Instructions
Preparation
- Soak white peas overnight, Drain the soaked peas and pressure cook them with 400ml water and a pinch of salt for 3-4 whistles, until soft but not mushy.
- Drain excess water and keep the peas aside
Cooking Steps
Heat oil in a pan over medium heat. Add chopped onions and sauté until golden brown.
Add green chilies and tomatoes. Cook until the tomatoes become soft and mushy, forming a paste-like base.
Add turmeric powder, red chili powder, roasted cumin powder, amchur powder, and chaat masala. Stir well to combine the spices.
Add the boiled white peas to the pan and stir to coat them with the masala.
Add 50- 100ml of water to the pan and cook for 2-3 minutes to create a light gravy. Allow the mixture to simmer and thicken slightly.
Remove from heat and transfer the peas with gravy to a mixing bowl.
Add mint chutney, lemon juice, and adjust salt as needed. Mix well.
Garnish with chopped coriander leaves.