White Matar Chaat
White Matar Chaat is a spicy, tangy, and flavorful Indian street food made using dried green peas (vatana). Cooked with aromatic spices and garnished with fresh herbs, this chaat is a delightful snack or even a light meal. It's a high-fiber, vegan dish that is both nutritious and delicious.
Nutrition Facts
Per serving
Energy
128 kcal
Protein
6 g
Carbs
21 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)
Cumin Powder
1 tsp (2g)
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
3 small cup (600g)
Mint Chutney
2 tbsp (30g)
Olive Oil
1 tsp (5g)
Instructions
Preparation
- Soak 1 cup of dried white peas (vatana) in water for at least 1 hour. For better results, soak overnight.
Cooking Steps
Heat a pressure cooker with oil, add fennel seeds. Saute till the aroma comes out.
Then add the grated ginger and sauté for few seconds. Add tomatoes, cook till it is softened.
Finally add the rest of the spice powders and give the masala for the chaat a stir. Cook till the raw smell goes away. This will take about 3 to 4 minutes.
At this stage add the soaked dried white peas and give it a stir. Add water and pressure cook it for 4 to 5 whistles or for at least 20 to 25 minutes and turn off the heat.
Once done, release the pressure naturally, as the Matar Chaat will continue to cook while there is pressure.
Check the taste, add the lemon juice and give it a stir. Transfer the Delhi Style Matar Chaat Recipe to small serving bowls.
Sprinkle chopped onions, ginger, green chilies, drizzle the mint chutney and top it up with chopped coriander leaves and serve hot.
Serve the Matar Chaat.