Matar chole chaat is one of the popular street food of north India, especially in Delhi and Amritsar. Learn how to make a tangy spicy matar chole chaat. They serve the matar in large brass pots.
Matar ke chole is popularly known with various names such as matar ghughni in Bihar and Bengal region, matar chole in Punjab and many more. This chaat goes well with any Indian bread and on streets, it is sold along with kulcha. Chole kulcha is one of the most relished street food all over India.You can make this chole and have it with kulcha, sev, and chutneys as an evening snack or prepare it for one pot meal. This pea is also used to prepare ragda and ragda pattice as well.
How to cooked dried white peas (safed matar) :
- Rinse the dried peas with water thoroughly and soak them in water for 8 to 10 hours. Drain out the excess water and soaked dried peas are ready to use.
- To pressure cook the dried soaked peas, take a pressure cooker and place the soaked peas into it, followed by 1 cup of water. Make sure that the peas are immersed nicely in water. Also, add ¾ tsp salt to the pressure cooker. Mix well and pressure cook the dried peas until five whistle.
- When it starts whistling reduces the flame and cook the peas for 2 more minutes on low flame. After 2 minutes, turn off the flame.
- Peas are now cooked through, take off the pressure cooker from flame and let the steam escape on its own and then check if they are tender and soft.
RECIPE VIDEO :
Matar Chole Chaat Recipe
Ingredients
- 2 cup Dried peas (boiled)
- 1 cup tamarind pulp
- 1/2 cup onion sliced
- 1/2 cup tomato chopped
- 2 tbsp green chutney
- 4 green chili chopped
- 3 tbsp coriander leaves chopped
- 1 tbsp chat masala
- 1 tbsp roasted cumin seed powder
- salt to taste
- 1 tsp red chili powder
- 1/2 tsp black salt
- 1 tbsp lemon juice
Instructions
- Collect all the required ingredients.
- Heat a pan and add boiled matar and tamarind pulp in it.
- With the back side of spoon or ladle, mash the matar slightly so that it breaks and becomes gravy-like.
- After mashing it, cook it for 2-3 minutes on medium flame.
- When the water of tamarind pulp become thickens, switch off the flame and let it cool down a bit.
- After it cools downs a little bit, transfer it to a bowl.
- Now add sliced onions, chopped tomatoes, green chilies, coriander leaves, and green chutney.
- Then add salt, red chili powder, chat masala, roasted cumin seed powder, and black salt.
- Mix it very well so that all the ingredients combined well.
- Lastly, add lemon juice and again mix it well.
- Garnish with some green coriander and onion. Lip smacking and mouth drooling matar chole chaat are ready. Serve these delectable tangy-zingy matar chole chaat with parantha, kulchas, naan or poori and relish eating.
how to make matar chole chaat (step by step directions with photos) :
1. Collect all the required ingredients.
2. Heat a pan and add boiled matar and tamarind pulp in it.
3. With the back side of spoon or ladle, mash the matar slightly so that it breaks and becomes gravy-like.
4. After mashing it, cook it for 2-3 minutes on medium flame.
5. When the water of tamarind pulp become thickens, switch off the flame and let it cool down a bit.
6. After it cools downs a little bit, transfer it to a bowl.
7. Now add sliced onions, chopped tomatoes, green chilies, coriander leaves, and green chutney.
8. Then add salt, red chili powder, chat masala, roasted cumin seed powder, and black salt.
9. Mix it very well so that all the ingredients combined well.
10. Lastly, add lemon juice and again mix it well.
11. Garnish with some green coriander and onion. Lip smacking and mouth drooling matar chole chaat are ready. Serve these delectable tangy-zingy matar chole chaat with parantha, kulchas, naan or poori and relish eating.
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2 replies on “Matar Chole Chaat Recipe”
very tasty recipe