Matar ki chaat – white peas, slightly smashed and mixed with chopped onions, tomatoes, lots of ginger juliennes, and tamarind water, served atop a huge, crispy flat papdi. Inspired by the street favourite Fateh ki kachauri, sold around Kashmiri Gate, Delhi.
Fateh ki kachauri is a Delhi favourite and operates from a small stall in Civil Lines. The kachauris are flatish and very crispy. They are smeared with smashed matar and then topped with chopped onions, tamarind chutney, lots of ginger juliennes, and coriander.
The version we tried at home was very similar, slightly less spicy of course. With lots of fresh coriander and ginger. Matar ki chaat can easily be made at home. The only thing you need is those kachauris. Well, the huge flat papdis served as dal pakwaan work as a perfect substitute. It is a perfect snack but we like to OD on them for meals as well.
Try these white peas recipes as well –
Smashed white pea sub sandwiches
White pea hummus pasta – I was obsessed with hummus made with white peas, found it easier and much lighter. But I am so totally over that.
Ingredients for Matar ki chaat
- White peas or matar – 1 cup, soaked for 6-7 hours
- Onion – 3/4 cup, chopped
- Tomatoes – 3/4 cup, chopped
- Ginger – 1 tbsp, chopped
- Green chillies – 1tsp, chopped
- Coriander leaves – 1/2 cup, chopped
- Lemon juice – 1 tbsp
- Tamarind water – 2 tbsp
- Chaat masala – 1 tsp
- Red chilli powder – 1 tsp
- Salt and pepper – to taste
For garnishing
- Tamarind chutney
- Chopped onions
- Ginger juliennes
- Fresh coriander leaves
- Nylon sev
Method
- Add the dried white peas or matar to a pressure cooker, add about 1.5 cups of water, and a pinch of salt, and cook for about 15-18 minutes or 4 whistles. Let the pressure release on its own.
- Drain any excess water and rinse under cold running water.
- In a bowl, combine the cooked matar, chopped onions, tomatoes, green chillies, coriander leaves, and ginger.
- Squeeze in the lemon juice and add the tamarind water. Mix well! And also while mixing, press down on the peas, slightly smashing them to mimic the texture of the original Fateh ki kachauri.
- Season with chaat masala, red chilli powder, salt, and pepper and combine well.
- On a flat papri, scoop out 1tbsp of the matar mixture.
- Top with tamarind chutney and garnish with onions, tomatoes, fresh coriander, ginger, and nylon sev.
Serve cold and enjoy! You can also skip the assembly and make it into a DIY chaat board.