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

Archana's Kitchen

November 26, 2018

46290 Ratings

Time:Prep: 8h 20m|Cook: 45 M|Total: 9h 5min

Makes:4 Servings

Meal:Snack

Cuisine:North Indian Recipes

Delhi Style Matar Chaat Recipe is a very famous street food from Delhi. It is a semi gravy dish made from dried peas cooked along with well combined spicy green gravy. It is usually served by topping up with some chopped raw onions, chopped tomatoes, sev and some chopped coriander leaves. This is then served along with Kulcha or can be eaten as it is.

In Delhi it is made in a large brass pot and Kept outside the shop, the curry is kept in the pot and heated in slow flame and served to people. It is a super delicious snack and must to be tried.

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.

In Delhi it is made in a large brass pot and Kept outside the shop, the curry is kept in the pot and heated in slow flame and served to people. It is a super delicious snack and must to be tried.

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.

Ingredients

To Garnish

1 Dried Green Peas (Vatana), soaked for 1 hour

1 Ginger, finely chopped

1 Red Chilli powder

1/2 Tomatoes, Chopped

1/2 Cumin powder (Jeera)

1 Amchur (Dry Mango Powder)

1/2 Turmeric powder (Haldi)

1 Fennel seeds (Saunf)

1/2 Cinnamon Stick (Dalchini)

2 Bay leaves (tej patta)

Salt, to taste

Lemon, extract from lemon

1 Onion, finely chopped

2 Ginger, cut into thin strips

1 Green Chilli, finely chopped

2 Coriander (Dhania) Leaves, finely chopped

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

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.

Heat a pressure cooker with oil, add bay leaf, cinnamon stick and fennel seeds. Saute till the aroma comes out.

Then add the 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 green peas and give it a stir. 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.

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 onions, ginger, green chilies, drizzle the mint chutney and top it up with chopped coriander leaves and serve hot.

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.