Matar Chaat is a popular street food from Northern India. Matar Masala Curry is used as a base curry for this chaat topped with onions, tomato, sev, tamarind juice etc.
Course Side Dish, Snacks
Cuisine Indian
Keyword matar chaat
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Calories 266kcal
Author Puja
Ingredients
For the Gravy
1cupDried White Peassoaked
1Onionfinely chopped
2Tomatofinely chopped
1tspGinger-Garlic Paste
1tspCoriander Powder
1tspRed Chilli Powder
1/4thtspTurmeric Powder
1/2tspGaram Masala Powder
1tspCumin Seeds
1-2nosBay Leaf
Salttaste
2tbspOil
To Garnish
Onionfinely chopped
Tomatofinely chopped
Lemon Juice or tamarind juiceas needed
Sevas required
Curdas required (whisked)
Chaat Masalaas required
Coriander Leavesfinely chopped
Instructions
Wash and soak the dried white peas overnight.
Drain the water. Add fresh water and soaked peas along with salt and pressure cook it, until 4-5 whistleor until it gets well cooked.
Heat oil in a heavy bottom pan.
Add cumin seeds to it and let it splutter.
Once the seeds starts spluttering add ginger-garlic paste to it and saute for a minute.
Add chopped onion and saute until golden brown.
Add chopped tomato and salt to it, cook until it gets mushy.
Add coriander powder, red chilli powder and turmeric powder. Mix everything well and cook until the raw smell of masala goes off.
Now add cooked peas to it and mix well.
Add water as required and mix well.
Cook peas on a low flame for 10-12 minutes.
Once the peas absorb the masala and gravy thickens, add garam masala to it. Stir well.
Add chopped coriander leaves and switch off the flame.
Finely matar masala is ready to be served.
How to serve:
Take a plate, add matar curry as the base.
Now garnish with some freshly chopped onion, tomato, lemon juice, sev, chaat masala, curd and coriander leaves.
So the street style matar chaat or white peas gravy chaat is ready to be served.