Matar chaat receipe

There is a lovely explosion of flavours and textures in the Matar Chaat recipe that you shared. The recipe for Matar Chaat can be found here.

For the peas:

• 2 cup dried white peas (safed matar)
• 3 cups water (for pressure cooking)
• Salt to taste
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder (optional)

For the chaat:

• 2 small onion (finely chopped)
• 1 medium tomato (finely chopped)
• 1 green chili (finely chopped)
• 1 tbsp green chutney (mint-coriander)
• 1 tbsp tamarind chutney
• 1 tsp roasted cumin powder
• 1/2 tsp chaat masala
• 1/2 tsp black salt (kala namak)
• Juice of 1/2 lemon
• Handful of chopped coriander
• Sev (optional topping)
• Curd- ½ cup
• Paapdi

 Instructions for Matar chaat receipe:

• Soak the dried white peas overnight (or for at least 6–8 hours). Pressure cook with turmeric, salt, and water for 3–4 whistles or until soft but not mushy.

• Prepare the chaat In a mixing bowl, take 2 cups of cooked peas (drain extra water if needed).
• Add onion, tomato, green chili, and ginger, curd. Mix in green chutney, tamarind chutney, lemon juice, cumin powder, chaat masala, and black salt.

• Mix well and adjust salt or spice to taste. Top with chopped coriander, paapdi (made by white flour which seems crunchy), and pomegranate if using.

• Garnish with curd, tamarind chutney, green chutney and paapdi. Serve warm or at room temperature.