“Matar Chaat” is a very famous chaat/street food recipe which is popular in north India. “Matar Chaat” is a semi gravy recipe made from dried peas cooked along with well combined spicy green gravy. It is usually served by topping up with some chopped raw onions, tomatoes, coriander leaves, tamarind chutney & Sev.
You can pair it with some kulchas for a hearty meal or even with pani puri or tikki to enjoy a light meal or an evening snack. “Matar chaat” can be eaten as it is too. For the chaat recipe we have to use the dry matar (Vatana).
It is also a great recipe when you have guests at home. You can boil & keep the peas in refrigerator for a few days and, whenever you want to make it, just add all the ingredients and you are all set.
“Puri” recipe which I am mentioning here, you can keep those in airtight container for longer period and enjoy anytime instead of buying store bought puris. I & D both don’t eat chaat outside, its been more then 3 years we have not eaten chaat outside. We prefer making these at home only because homemade is always good, you know what you adding, eating, its always fresh, we can customize as per taste, eat more and ofcourse big factor is hygiene.
Puris can be made at home easily, ofcourse these take time but its all worth. You can use cookie cutter to have equal size of round/any size puri or you can simple roll small puris and fry those. You can use any small sharp bowl/glass or bottle cap if you don’t have round cookie cutter. I’ve made by rolling small puris.
You can eat Matar chaat with Kulcha or any flat bread. That makes a perfect complete hearty meal. Also This puri with matar can be used as pani puri 🙂 See Multiple uses 😉
I’ve used roasted boiled spicy potato and Grated Amla, beetroot as well for chaat. You can skip or add anything which suits to your taste buds. Also I have used homemade raspberry chia jam, I love adding that. It gives tangy, sweet and berry taste.
Tips for Crispy Puffed Puri:
- Add Semolina and oil in the dough.
- Dough should be semi-stuff. It must not be very soft or very hard.
- Oil must be hot enough. If very hot then puri can burn and won’t cook evenly. If cold then puri won’t be crispy and will become soft.
- Drain the extra oil and keep on an absorbent paper. Once cool down on room temperature, place these in a airtight container.
This is a more flavourful version of Puris using multigrain flour & fenugreek leaves. You can keep these in airtight container for a long time. (Not adding Peas soaking time in prepration timing of Recipe)
- 1.5 Cup Dry White Peas
- 1 Cup Chopped Onion
- 1 Cup Chopped Tomato
- 1 Tsp Grated Ginger
- 2 Chopped Green Chili
- 1/4 Cup Tamarind Chutney
- 1/2 Tsp Red Chilli Powder
- 1/2 Tsp Rock Salt
- 1 Tsp Roasted Cumin Seeds Powder
- 1/2 Tsp Fennel Seeds
- 1 Bayleaf
- 1/2 Tsp Cumin seeds
- 1 Tsp Lemon Juice
- 1/4 Cup Chopped Coriander
- 1 Tsp Oil (For Masala)
- 1/2 Cup Roasted Salty Peanuts
- 1/4 Cup Crushed Amla & Beetroot (Optional)
- 1 Cup Zero Sev/Namkeen and Boondi (For Serving)
- 2 Boiled Potatos (for Serving)
- 1 Cup All Purpose flour(Maida)
- 1/2 Cup Multigrain Flour
- 1/2 Cup Semolina (Rava/Suji)
- 1 Tbsp Oats Flour (Optional)
- 1 Tsp Flexseeds Powder (Optional)
- 1 Tsp Rock Salt
- 1 Tsp Carom Seeds (Optional)
- 1/2 Tsp Red Chilli Powder
- 1/4 Tsp Turmeric Powder
- 1 Tsp Chopped Green Chilli
- 1 Cup Chopped Fenugreek Leaves
- 1/2 Tsp Baking Soda
- 2 Tsp Dry Kasuri Methi (Fenugreek leaves)
- 1/2 Tsp Chilli Flakes
- 1 Tsp Dill Leaves
- Oil (For dough and frying)
- Water (As per need for dough)
Wash the white peas properly & soak them in enough water for 4-5 hours or overnight.
Drain the water and add the peas in fresh water and pressure cook on high heat for 3-4 whistle .
Once done release the pressure naturally, remove the lid and check peas are cooked properly or not. If not then pressure cook for more whistle. (Please mash peas little, it gives a good consistency and texture to the chaat)
Now you can add other ingrediants either directly (Make sure your peas neither dry now wet) or you can cook few Ingredients for masala and add remaining separately too. The second method will make your Matar chaat more flavourful and you can eat your Matar masala with any flat bread too.
Heat 2 Tsp oil in a pan, Add cumin seeds. Once crackle, add bayleaf, chopped onion. Let onion cook & once it becomes translucent then add ginger chilli paste and chopped tomato. Please cook properly so, gravy/masala becomes almost like a paste or you can blend if you want.
Add all spices, tamarind water and boiled matar/peas.
Add Garam Masala in last to give it little more flavour.
Combine all the ingrediants mentioned in "Fenugreek Masala Puri" section. Prepare a semi-stuff dough.
Cover the Dough and let it rest for 15 minutes.
After 15 minutes, Knead again and divide into equal bowls.
Roll it evenly in big size. Use cookie cutter to cut equal round puris. If you don't have cookie cutter then roll small round puris.
Heat the oil place puri in oil. Press it slightly with the help of perforated spoon till puris puffs up. Do it with all puris.
Drain the extra oil and place on an absorbent paper. You can store these puris in an airtight container once they cool down and use later on as well.
Now Add Puris, cursh few puris and you can keep whole too. Add Pea's curry , Squeeze some lemon juice. Add Roasted or baked spicy Boiled potato slices. You can boil and roast in spices or bake) Garnish with chopped coriander leaves, onion, tomato , Namkeen, Peanuts or any way you like (I've added curshed Amla & Beetroot as well. Serve warm.
- Soak Dry Matar/Peas properly and pressure cook well.
- Don't overcook Peas. Once pressure cooked just mash half of the peas little bit.
- Adjust spices and any flavour according to your taste.
- You can add Coriander and Tamarind chutney as well.
- For Puri "multigrain flour" is optional. You can make puris using only Maida/Refined flour too. But Multigrain will surely make it more delicious.
- Puri dough should be semi-stiff.
- Oil must not be very hot when you place puri in it. Otherwise those will just burn and not cook properly. Also it must not be cool otherwise puris wont puff up and won't be crispy.
- Potato, beetroot and amla is totally optional.
- Add any available namkeen, but preferred one is zero sev.
- You can pair matar chaat with Kulcha, tikki, any flat bread or pani puri too.