Delhi Style Matar Chaat Recipe - Spicy & Tangy Green Peas Chaat
A vegetarian North Indian Recipes recipe with dried green peas (vatana) - soaked for hour, inch ginger - finely chopped, red chilli powder. Ready in 9h 5m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
15 steps- 1
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
dried green peas (vatana) - soaked for hour(1 cup)green chilli - finely chopped(1) - 2
Heat a pressure cooker with oil, add bay leaf, cinnamon stick and fennel seeds
fennel seeds (saunf)(1 teaspoon)inch cinnamon stick (dalchini)(1/2) - 3
Saute till the aroma comes out
- 4
Then add the ginger and sauté for few seconds
inch ginger - finely chopped(1)inch ginger - cut into thin strips(2) - 5
Add tomatoes, cook till it is softened
tomatoes - chopped(1/2 cup) - 6
Finally add the rest of the spice powders and give the masala for the chaat a stir
red chilli powder(1 teaspoon)cumin powder (jeera)(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 7
Cook till the raw smell goes away
- 8
This will take about 3 to 4 minutes
- 9
At this stage add the soaked dried green peas and give it a stir
dried green peas (vatana) - soaked for hour(1 cup)green chilli - finely chopped(1) - 10
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
- 11
Once done, release the pressure naturally, as the Matar Chaat will continue to cook while there is pressure
- 12
Check the taste, add the lemon juice and give it a stir
salt - to tastelemon - extract from lemon - 13
Transfer the Delhi Style Matar Chaat Recipe to small serving bowls
- 14
Sprinkle onions, ginger, green chilies, drizzle the mint chutney and top it up with chopped coriander leaves and serve hot
dried green peas (vatana) - soaked for hour(1 cup)inch ginger - finely chopped(1)tomatoes - chopped(1/2 cup)bay leaves (tej patta)(2)onion - finely chopped(1)inch ginger - cut into thin strips(2)green chilli - finely chopped(1)sprig coriander (dhania) leaves - finely chopped(2)sprig coriander (dhania) leaves - finely chopped(2) - 15
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
Rate this recipe
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Delhi Style Matar Chaat Recipe - Spicy & Tangy Green Peas Chaat
A vegetarian North Indian Recipes recipe with dried green peas (vatana) - soaked for hour, inch ginger - finely chopped, red chilli powder. Ready in 9h 5m, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
15 steps- 1
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
dried green peas (vatana) - soaked for hour(1 cup)green chilli - finely chopped(1) - 2
Heat a pressure cooker with oil, add bay leaf, cinnamon stick and fennel seeds
fennel seeds (saunf)(1 teaspoon)inch cinnamon stick (dalchini)(1/2) - 3
Saute till the aroma comes out
- 4
Then add the ginger and sauté for few seconds
inch ginger - finely chopped(1)inch ginger - cut into thin strips(2) - 5
Add tomatoes, cook till it is softened
tomatoes - chopped(1/2 cup) - 6
Finally add the rest of the spice powders and give the masala for the chaat a stir
red chilli powder(1 teaspoon)cumin powder (jeera)(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 7
Cook till the raw smell goes away
- 8
This will take about 3 to 4 minutes
- 9
At this stage add the soaked dried green peas and give it a stir
dried green peas (vatana) - soaked for hour(1 cup)green chilli - finely chopped(1) - 10
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
- 11
Once done, release the pressure naturally, as the Matar Chaat will continue to cook while there is pressure
- 12
Check the taste, add the lemon juice and give it a stir
salt - to tastelemon - extract from lemon - 13
Transfer the Delhi Style Matar Chaat Recipe to small serving bowls
- 14
Sprinkle onions, ginger, green chilies, drizzle the mint chutney and top it up with chopped coriander leaves and serve hot
dried green peas (vatana) - soaked for hour(1 cup)inch ginger - finely chopped(1)tomatoes - chopped(1/2 cup)bay leaves (tej patta)(2)onion - finely chopped(1)inch ginger - cut into thin strips(2)green chilli - finely chopped(1)sprig coriander (dhania) leaves - finely chopped(2)sprig coriander (dhania) leaves - finely chopped(2) - 15
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
Rate this recipe
