Delhi Style Matar Chaat Recipe


Delhi Style Matar Chaat Recipe

Matar Chaat is a popular North Indian street food made with white peas (matar) and a variety of tangy and spicy chutneys. Here’s a simple recipe to make Matar Chaat at home:


For the Matar:

  • 1 cup dried white peas (matar), soaked overnight
  • 3 cups water
  • 1/2 teaspoon turmeric powder
  • Salt to taste

For the Chaat:

  • 1 medium onion, finely chopped
  • 1 medium tomato, finely chopped
  • 1-2 green chilies, finely chopped
  • 1/2 teaspoon chaat masala
  • 1/2 teaspoon roasted cumin powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 2 tablespoons tamarind chutney
  • 2 tablespoons green chutney (mint-coriander chutney)
  • 1/4 cup chopped fresh coriander leaves
  • 1/2 cup sev (crunchy gram flour noodles)
  • 1 lemon, cut into wedges


Prepare the Matar:

  1. Cook the Peas: Drain the soaked white peas and place them in a pressure cooker with 3 cups of water, turmeric powder, and salt. Cook for about 3-4 whistles or until the peas are soft but not mushy. Alternatively, you can cook them in a pot until tender.
  2. Drain Excess Water: If there is excess water after cooking, drain it and set the cooked peas aside.

Assemble the Chaat:

  1. Mix the Base: In a large bowl, mix the cooked peas with chopped onions, tomatoes, and green chilies.
  2. Add Spices: Sprinkle chaat masala, roasted cumin powder, and red chili powder over the mixture.
  3. Add Chutneys: Add tamarind chutney and green chutney to the mix. Adjust the quantity according to your taste preference.
  4. Garnish: Garnish with chopped fresh coriander leaves and sev.
  5. Serve: Serve immediately with lemon wedges on the side. Squeeze lemon juice over the chaat before eating for an extra tangy flavor.


  • You can also add boiled potatoes or sprouted moong beans for variation.
  • Adjust the spice levels according to your taste.
  • For extra crunch, you can add crushed papdis (crispy fried dough wafers) on top.

Enjoy your delicious and tangy Matar Chaat!