At home, Matar (Matra) Chaat turns into a convenient salad/snack with nutritional benefits owing to the high amounts of proteins and dietary fibers in white peas. Or, it can be served an entree dish at dinner-time alongside Kulcha (Indian leavened Flatbread). This versatile dish also goes well with toasted bread slices or as a veggie filling for burgers. So many ways to eat it, and at any time of the day. Why not try it right now?
MATAR CHAAT RECIPE
1/2 cup chopped Red Onion
Salt to taste
1 tsp Black Salt, or to taste
1 1/2 tsp Roasted Cumin Powder
2 Serrano Green Chillies or to taste (optional); destemmed & finely chopped
1/4 tsp Cayenne Pepper (Red Chilli Powder) or to taste
1 tsp fresh Lemon juice
1 tsp Chaat Masala, available in Indian Grocery stores
1" fresh Ginger; peeled & sliced into thin strips
1/4 cup finely chopped fresh Cilantro (Coriander) leaves
How to make Matar (Matra) Chaat
- Wash & soak white peas in 3 cups of water overnight or for 8 hours. Drain the water.
- Add the soaked peas, 2 1/2 cups of water and salt to the Pressure Cooker. Cook till peas are soft. Open the Pressure Cooker once the pressure/steam has subsided.
- Add all the above ingredients (except water & salt). Mix well but gently. Adjust seasoning to your taste.
- Place portions in individual plates and garnish with ginger, cilantro & a wedge of lemon in each plate, or serve the Matra in a large bowl and place all the garnishing ingredients on the side & allow people to help themselves.
- Dry White Peas (Matar or Matra) are light brown in color & look almost like chick peas, but are slightly smaller than Chickpeas & are more round in shape. They are readily available in Indian grocery stores.
- When served as a snack, the consistency of the Matar (Matra) should be quite dry. If it is too watery, strain the Matar (Matra) after cooking in the Pressure Cooker & before adding all the ingredients.
- On the flip side, if the Matar (Matra) Chaat is being served with Kulcha (Leavened Indian Flatbread) then the Matar (Matra) should have thick gravy-like consistency. Add water accordingly if your Matar (Matra) is too dry.
- Also, Matar (Matra) is kept slightly mushy when served as a snack, & I prefer it that way. However, if you wish to retain the shape of the Matar (Matra), then cook it for a lesser time than specified.