| Chatpati Matar Chaat |
Matar or matra chaat is a lip-smacking street food which we can find on every street corner. This is so popular, especially in the North, around Delhi and surrounding. This chaat is savoury, tangy and spicy prepared with lentils, cooked in big brass pots or pans or lagans, and served with kulchas and chopped onions, green chillies, and various chutneys as topping to satisfy our taste buds
This matar or white pea dish is known by different names like ghughni of Bengal and white vatana usal of Maharashtra and many more in different states, but relished widely and served as breakfast or evening snack. This mantra chaat is very easy to prepare. The matar or white peas are soaked overnight, boiled and given a simple tadka with tomatoes and spices. Apart from its simplicity, the outcome is mouthwatering. I often cook and serve them with homemade kulchas. This dish is a big hit as Sunday brunch in my house
For more about this type of lip-smacking street food on this blog, plz visit moth-chawal-kachori
Preparation time – 10 minutes
Cooking time – 10 minutes
Cuisine – Indian
Type – street food
INGREDIENTS-:
● White peas or safed matar – 1 cup(washed and soaked overnight)
● Water for boiling – 5 cups
● Oil – 1 tbsp
● Chopped onions – 1tbsp for cooking + 1tbsp for topping
● Chopped green chillies – 2-3 (for topping)
● Chopped tomatoes – 1/2 cup
● Finely chopped ginger and garlic – 1 tsp
● Red chilly powder, garam masala powder, coriander powder, turmeric powder, heeng powder, chaat masala powder – 1 and 1/2 tsp each
● Salt – 1 tsp while boiling +1 tsp while tadka
● Lemon juice from 1 lemon
● Lemon juice from 1 lemon
● Some fresh coriander leaves, split green chillies and radish Julians for garnish
● Mint, coriander chutney to serve with – 1 tbsp
METHOD -:
1- First of all, boil soaked peas/ matar with water, salt and turmeric powder in a pressure cooker for 5 minutes or till 5 whistles
2- Heat oil in a kadhai and add cumin seeds. When start crackling, add heeng/ asafoetida
3- Add chopped ginger, garlic, green chillies and onions and saute
4- Add chopped tomatoes and cook for a few minutes (don’t overcook the tomatoes)
5- Add salt and all the powdered spices and stir
6- Add the cooked tomato masala to the boiled peas or matar
7- Mix everything together to combine the flavours. Add lemon juice for tang
8- Garnish the dish with some tomato wedges, green chillies, radish Julians and coriander leaves and serve with kulchas
The method is step-by-step with images
1- First of all boil peas/ matar with water, salt and turmeric powder in a pressure cooker for 5 minutes or till 5 whistles
2- Heat oil in a kadhai and add cumin seeds.When start crackling add heeng/ asafoetida
3- Add chopped ginger, garlic, green chillies and onion and saute
4- Add chopped tomatoes, salt, and all the powdered spices like red chilly powder, garam masala powder, coriander powder, turmeric powder, chaat masala powder and cook all this for a few minutes (don’t overcook the tomatoes)
5- Now, add the cooked tomato masala to the boiled peas /matar
6- Mix everything to combine all the flavours
7- Garnish the dish with tomato wedges, green chillies, radish Julian and coriander leaves and serve with kulchas
