Chatpati Matar Chaat A lipsmacking Street Food

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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 North, a savoury, tangy and spicy chaat of lentil, cooked in big brass pots or pans or lagans, served with kulchas and chopped onions, green chillies, various chutneys as topping to satisfy our taste buds
This 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.These matras are 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 this type of lip-smacking street foods on this blog, plz visit moth-chawal-kachori
Preparation time – 10 minutes
Cooking time – 10 minutes
Cuisine – Indian
Type – street food
INGREDIENTES-:
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
Some fresh coriander leaves, split green chillies and radish Julians for garnish
Mint, coriander chutney to serve with – 1 tbsp
METHOD -:
 
First of all boil peas or matar with water, salt and turmeric powder in a pressure cooker for 5 minutes or till 5 whistles
Heat oil in a kadhai and add cumin seeds.When crackle add heeng or asafoetida
Add chopped ginger, garlic, green chillies and onions and saute
Add chopped tomatoes and cook for few minutes
Add salt and all the powdered spices and stir
Add boiled peas or matar
Mix everything together to combine the flavours.Add lemon juice for tang
Garnish the dish with green chillies, radish Julian and coriander leaves and serve with  kulchas
The method is step by step with images
First of all boil peas or matar with water, salt and turmeric powder in a pressure cooker for 5 minutes or till 5 whistles
Heat oil in a kadhai and add cumin seeds.When crackle add heeng or asafoetida
Add chopped ginger, garlic, green chillies and onion and saute
Add chopped tomatoes and cook for few minutes
Add salt and all the powdered spices and stir
Add boiled peas or matar
Mix everything together to combine the flavours
Garnish the dish with green chillies, radish Julian and coriander leaves and serve with  kulchas
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