Matara chaat recipe

Tantalizingly tasty,spicy,tangy,super quick and easy to make.Packed with all these qualities,it is a strret side favouritein North India.When I was very young  I never liked eating dals and veggies .That time there used to be a street hawker selling this chaat very near to my house. I used to get it and enjoy with chapati. Sometimes my mom also used to make this  chaat.  My kids also same and they like this chaat  so much when ever I make.Matar chaat is very famous in Uttar Pradesh in India.There are two types of matar white and green.Chickpeas(kabuli chana) can also be used for making chaat. Soon I will share it.My kids eat this chaat with bread.

Recipe Ingredients                                 

• 2 cups – Dried white peas
• 1 large – Potato
• 2 nos – Medium sized Onions
• 1 large – Tomato, chopped
• 1 tsp – Ginger, finely chopped / paste
• 1 tsp – Red chilli powder
• 1/2 tsp – Cumin powder
• 1 tsp – Cumin seeds
• 1 tbsp – Oil
• Salt as required
• Fresh coriander, green n red chillies, lemon wedges

• Recipe Preparation

  1. Soak white peas overnight or for 6 hours and pressure cook with 1/2 tsp salt for 2 hisses and not more than that.
  2. Boil potatoes until 80% cooked, peel the skin and dice them.
  3. Make paste of 1 onion, and chop the other one finely.
  4. Heat 1 tsp oil in a pan and fry the potatoes until they turn golden in color and remove them.
  5. In the same pan add 1 tbsp oil, add cumin seeds once that’s roasted, add onion paste, ginger saute well, add chilli, cumin powder, salt mix well and cook until oil starts to float.
  6. Add tomatoes and cook till it turns soft. Now add cooked peas, fried potatoes add the peas cooked water, cover and cook for about 10 mins or until they all turn to be soft and gravy in consistency.
  7. In a plate add ghugni chaat, drizzle green chuntey, tamarind chutney, chopped onions, coriander, green chillies, bhaja masala, lime juice and serve hot!
  8. Green Chutney: 1/2 cup each of Mint leaves and Coriander leaves, 1 Green chilli, 1 tsp Lemon juice, Salt / Black salt as required. Blend all with a little water and make into smooth paste.
  9. Green Chutney: 1/2 cup each of Mint leaves and Coriander leaves, 1 Green chilli, 1 tsp Lemon juice, Salt / Black salt as required. Blend all with a little water and make into smooth paste.
  10. Tamarind Chutney: 4 tbsp Tamarind paste dissolved in 1 cup water, 1/2 cup Jaggery, grated, 1 tsp Red chilli powder, 1/2 tsp Cumin powder and 1/4 tsp Salt / Black salt. Heat tamarind juice in a pan, add jaggery, mix well and cook till the jaggery dissolves, add chilli, cumin powder, salt and bring to boil, cool and store it.
  11. Tamarind Chutney: 4 tbsp Tamarind paste dissolved in 1 cup water, 1/2 cup Jaggery, grated, 1 tsp Red chilli powder, 1/2 tsp Cumin powder and 1/4 tsp Salt / Black salt. Heat tamarind juice in a pan, add jaggery, mix well and cook till the jaggery dissolves, add chilli, cumin powder, salt and bring to boil, cool and store it.
  12. Bhaja Masala: 2 tsp Cumin seeds, 2 tsp Coriander seeds, 3 Cardamom, 5 Cloves, 5 Dry Red chilli, 1 Bay leaf. Roast all, cool it and then grind to fine powder.