Matar (Matra) Chaat

Matar (Matra) Chaat

Matar (Matra) Chaat

This is a delicious spicy snack. Matar Ki Chaat can be served as a snack or as a main dish with Kulcha or Naan.
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Course Chaat
Cuisine Indian
Servings 4 people



  • 1 cup matar, (light brown in color, they look almost like chick peas; available in Indian grocery stores)
  • 1 teaspoon salt (adjust to taste)
  • 1 teaspoon black salt (adjust to taste)
  • 1/4  teaspoon black pepper
  • 1/4  teaspoon sugar
  • 1 tablespoon cumin seed
  • 1 tablespoon coriander
  • 2 tablespoons ginger finely chopped
  • 2 small green chilies finely chopped, (adjust to taste)
  • 2 tablespoons tamarind pulp 
  • 1 tablespoon lemon juice

For Garnishing

  • Few slices of lemon
  • 2 tablespoons ginger finely chopped
  • 2 green chilies finely chopped



  • Wash and soak matra in three cups of water overnight. After soaking matra will be about 2 1/2 times the volume of the original.
  • Dry roast the cumin seeds and coriander seeds separately, until they are brown and you can smell their aroma. Let them cool and grind to powder consistency.
  • Put the matra in a pressure cooker with 2½ cups of water. Add the salt, ginger, and green chili. Cook on medium high heat.
  • When the pressure cooker starts to steam, turn the heat down to medium and cook eight to nine minutes more.
  • Turn off the heat and wait until steam has stopped before opening the pressure cooker. Matra should be soft and tender.
  • Add all the spices; this is the time to adjust the salt and pepper to your taste. Mix the spices well. Add a little water if they look too dry, the gravy should be thick.
  • Serve warm garnish with ginger and green chili and lemon.
Tried this recipe?Let us know how it was!

Matar Chaat Recipe: Step-by-Step Guide to Homemade Delight 

Stuffed Bell Peppers make for fantastic party recipes, offering quick & easy appetizers that are vegan, gluten-free, and low-fat, perfect for satisfying cravings with a delightful chaat-inspired twist, ideal for snacking. In this matar chaat recipe, we’ll explore the delightful flavors of this popular Indian street food. Matar chaat is a savory snack made with dried yellow peas, bursting with tangy, spicy, and sweet flavors. It’s a perfect dish to satisfy your cravings for something savory and delicious. This recipe offers a perfect blend of textures and tastes, making it a favorite among both kids and adults alike.

Step 1: Soaking the Peas 

To begin with this matar chaat recipe, the first step is to soak the dried yellow peas overnight or for at least 8 hours. Soaking helps to soften the peas, making them easier to cook and digest. It also reduces the cooking time significantly, ensuring that your chaat is ready in no time.

Step 2: Cooking the Peas 

Once the peas are soaked, drain the water and rinse them thoroughly. Then, transfer them to a pressure cooker or a large pot. Add enough water to cover the peas and some salt. Cook until the peas are tender but not mushy. Cooking time may vary depending on the type and freshness of the peas, but it usually takes around 15-20 minutes in a pressure cooker.

Step 3: Preparing the Chaat 

Once the peas are cooked, it’s time to prepare the chaat. Heat some oil in a pan and add cumin seeds. Let them splutter and then add finely chopped green chilies. Now, add some minced ginger and cook for a minute until the raw smell disappears.

Step 4: Adding Spices 

Next, add the cooked peas to the pan along with some chaat masala, red chili powder, amchur (dry mango powder), and a pinch of garam masala. Mix well until all the spices are evenly coated with the peas. Adjust the seasoning according to your taste preferences.

Step 5: Serving the Matar Chaat 

Once the matar chaat is ready, transfer it to a serving dish and garnish with freshly chopped cilantro leaves, chopped tomatoes, and a drizzle of tamarind chutney. You can also sprinkle some sev (crispy chickpea flour noodles) on top for an extra crunch. Serve hot and enjoy this flavorful matar ki chaat with your favorite beverages.


  • You can customize this matar chaat recipe according to your taste preferences by adding ingredients like chopped cucumber, boiled potatoes, or pomegranate seeds.
  • To make it healthier, you can use olive oil instead of regular cooking oil.
  • Adjust the spice levels according to your preference. If you like it spicy, add more green chilies or red chili powder.


  • For a creamy twist, you can add a dollop of yogurt or sour cream on top of the chaat.
  • If you’re vegan, you can skip the yogurt and use vegan yogurt or coconut cream instead.
  • Experiment with different toppings like grated cheese for added flavor and texture.


  • Matar chaat is a nutritious snack as it’s packed with protein and fiber from the yellow peas.
  • It’s also rich in vitamins and minerals, making it a healthy option for snacking.
  • The spices used in this chaat, such as cumin, ginger have various health benefits including aiding digestion and boosting immunity.


Q: Can I use canned peas instead of dried peas?

A: While canned peas can be used in a pinch, dried peas are preferred for this recipe as they have a better texture and flavor. If using canned peas, make sure to drain and rinse them well before cooking.

Q: Can I make this chaat ahead of time?

A: Yes, you can prepare the cooked peas and spice mixture ahead of time and store them in the refrigerator. When ready to serve, simply reheat the mixture and assemble the chaat with your desired toppings.

Other Recipes on Manjula’s Kitchen

If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website:

Paneer Tikka Masala Recipe

Chana Chaat (Spicy Chickpea Salad) Recipe

Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe

Raj Kachori (Crunchy Chaat) Recipe

Vegetable Biryani Recipe

These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

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38 thoughts on “Matar (Matra) Chaat

  1. same method i also use …..But to enhance the test of this fantastic “matar wali chaat “… while serving for a plat, include some yogurt and chopped onion with chopped green chili, coriander leafs and finally sprinkle some black salt and roasted cumin powder on it.

  2. This is my favourite. I make it once a month. I will try now with this receipe as it is simple.
    But just wanted to check if whistle is required. If yes then how many.
    Thanks for sharing!!

  3. I have such pleasurable memories associated with “Matara” as it is called in U.P. I used to eat this once driving to the market and once when leaving, trying different vendors everytime. They were on a hand pushed cart with matara cooking slowly in a large copper vessel, over coals. The air filled with aromas of coal, coriander leaves, lemon juice, hot chilli pepper and in ears filled with the jabbing of the vendor himself-chatting, selling his food, so happy! Last time I went to India, one vendor used to cross in front of my mother’s house and used to ring his bell-that was my lunch! Two orders of matara with lots of pepper and lemon juice! Ma told me that even after I left, he used to slow down near the front gate, ring his bell hanging from a stick on the cart and wait for more than seemed necessary. Thank you fro sharing the reciepe, I will make it this weekend, it would warm the cold,wet, rainy afternoon.

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