Matar Chaat
Matar Chaat is a flavorful Indian snack made with white peas (safed matar) tossed with chopped onion, tomato, spices and tangy-sweet chutneys. Popular in Delhi, it is often served with kulcha for a filling meal, but it also works wonderfully as a standalone chaat or street-style snack.
I have fond memories of eating matar kulcha during college. A roadside stall near campus served a plate with kulcha and a generous bowl of matar chaat for a few rupees, and it was the perfect cheap, satisfying meal. Now I make this chaat at home whenever the craving hits. White peas are easy to cook and the chaat comes together quickly once the peas are ready.
The only real cooking here is boiling or pressure-cooking the dried white peas. After that, it’s just chopping, mixing and balancing the chutneys and spices to taste. I often use an Instant Pot for convenience, but a stovetop pressure cooker works just as well.
This Matar Chaat
- Is an easy, no-fuss recipe that requires minimal cooking (just pressure-cooking the peas).
- Can be eaten as a snack or served as an appetizer.
- Pairs perfectly with kulcha for a classic Delhi-style meal.
- Is vegan and naturally gluten-free when served without bread.
Ingredients for The Chaat
The recipe is simple and uses common ingredients. Soak the dried white peas ahead of time for best results.
- 1 cup dried white peas (safed matar), soaked overnight
- 1.5 cups water (for cooking the peas)
- 1/2 teaspoon salt (for cooking)
- 1 medium onion, chopped
- 1 medium tomato, chopped
- 1 green chili, chopped (adjust to taste)
- 1 inch ginger, julienned (optional, but recommended)
- 2 tablespoons chopped cilantro
- 1 teaspoon roasted cumin powder
- 1/2 teaspoon kala namak (black salt)
- 1/4 teaspoon chaat masala
- 3 tablespoons sweet tamarind chutney
- 1 tablespoon cilantro chutney
Serving Suggestions
Serve this matar chaat warm or cold. For a traditional and very satisfying meal, pair it with kulcha. You can also use it as a topping for samosa chaat or aloo tikki chaat. If serving with kulcha, it’s best enjoyed warm; if you prefer it as a light salad, chill it briefly and serve cold.
Method
- Soak 1 cup dried white peas in about 3 cups of water overnight. If short on time, soak in hot water for at least 4 hours.
- Rinse and drain the soaked peas. Place them in the inner pot of an Instant Pot with 1.5 cups (12 oz) water and 1/2 teaspoon salt. Close the lid, set the valve to sealing and pressure cook on high for 15 minutes for tender peas (20 minutes for softer peas). Let the pressure release naturally.
- Open the pot and drain most of the cooking water through a strainer, leaving about 2 tablespoons so the peas stay moist and not completely dry. Transfer the peas to a large mixing bowl.
- Add the chopped onion, chopped tomato, chopped green chili, julienned ginger, chopped cilantro, roasted cumin powder, kala namak and chaat masala. Stir gently to combine.
- Add the sweet tamarind chutney and cilantro chutney, then mix everything until evenly coated and flavorful. Taste and adjust chutneys or spices as needed.
- Serve immediately with kulcha or enjoy as a snack. The chaat can be served warm or chilled, depending on preference.
Stove-top Pressure Cooker Instructions
If you prefer a regular pressure cooker, cook the soaked peas for 4–5 whistles on medium-high heat, then follow the remaining steps as above.
Notes
- Matar chaat can be served warm or cold. Warm is traditional when serving with kulcha.
- Adjust spice levels to your taste. Add more green chilies for extra heat, or reduce chutneys for a milder chaat.
- To prepare in advance, cook the peas and refrigerate them for a few days. When ready to eat, mix the peas with the fresh vegetables, chutneys and spices just before serving.
Approximate Nutrition (per serving)
Approximate values per serving (calculated automatically): Calories 247 kcal, Carbohydrates 43 g, Protein 11 g, Fat 4 g, Fiber 4 g. Use these as a rough guide only.