Who doesn’t like street food, especially if it is homemade? Matar chaat is a hugely popular Indian street food that can also double up as a side dish to pair with Rotis and Chapatis.
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I am sharing an Instant Pot and a regular version of this spicy and savory dish. As much as we crave street snacks, the way they are prepared is always a reason to be wary of them.
But when you prepare an authentic version right in your home, it is one snack you cannot resist and makes an excellent option for a house party!
Matar Chaat is perfect for all seasons of the year with the excellent packaging of heat and protein in one savory combination.
Like the watermelon chaat recipe in Simple Sumptuous Cooking, this recipe is simple, easy to follow, and can be customized to your taste preference.
Based on some of the comments I have received, I have also listed separate instructions for Instant Pot and the authentic way.
You would need a pressure cooker to cook the peas (Matar) nevertheless, but with an Instant Pot, you can prepare the entire dish with just one pot.
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Variety of Peas for chaat
There are two types of dried peas generally available. One variety is green, and the other is yellow. Both have very different tastes and flavors.
I have used dry green peas for this recipe today. You could also prepare this with canned or frozen peas, but the dried version is better in terms of nutrition and taste.
Just soak the dry peas in hot water for a couple of hours and you have a delicious snack for the evening.
You can also use frozen green peas for this recipe but be sure to read the recipes notes before you start cooking.
How to cook dry green peas
- First, soak the dry green peas overnight or for 2 hours in warm water. It takes longer to cook without soaking the green peas, and the texture does not turn out as good either.
- I cooked the soaked peas in an instant pot using the pot-in-pot (PIP) method. For 1 ½ cup dry green peas, I added ¾ cup water. Cook for 5 min under high pressure.
- For the stovetop version, cook the peas in a regular pressure cooker. Cook them till you hear 2 whistles, and let them cool down naturally.
- If you are using yellow peas, the timings may vary, and it takes a shorter time than green peas. If you are using frozen peas, you can skip this part.
Serving suggestions
Like I said before, this can be eaten as a snack with sprinkled raw onions and cilantro, or you can even pair it with wheat naan or veggie Tikki for a hearty meal.
It is also a great recipe when you are entertaining guests at home.
Just boil the peas and keep them ready in the refrigerator a few days ahead of time, and you can prepare this savory dish in less than 30 minutes!
Tips
- Soak the dried green peas in warm or hot water for at least 2 hours.
- Do not overcook the green peas to avoid making them too mushy.
- If you want the chaat to have a thicker consistency, add 1 boiled, mashed potato. (Cook potato along with soaked peas).
- Use red onions instead of white or yellow onions for better taste.
- You can always add water to thin the matar chaat.
- Serve Mata Chaat warm or hot, garnished with chopped onions and cilantro.
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📖 Recipe
Matar Chaat (Instant Pot)
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 teaspoon Saunf - fennel seeds
- 2 tomatoes - small chopped
- 2 carrots
- 2 onions - 1 for while serving(garnish)
- 1 potato - optional
- ½ cup cilantro/coriander leaves
- 1 ½ cups dried green peas
- 1-2 teaspoon of red chili powder - Customize per your liking
- salt to taste
- 2 teaspoon of oil - vegetable or olive oil
- 1 bay leaf
- Salt to taste
- ¼ teaspoon mango powder - amchur
- ¼ teaspoon chaat masala - optional
Instructions
Directions for Instant Pot
- Soak the green peas in warm water for 2 hours.
- Cook the dry peas/matar in ¾ cup water using the Pot-in-pot (PIP) method: Add water inside the inner pot and place a small steel vessel with peas using a trivet.1 ½ cups dried green peas, 1 potato
- Close the lid of the instant pot and turn the steam release handle to sealing position. Tap “manual mode” and set time for 5 minutes.
- When the time is up, open the lid using “natural release”. (You could open after 10 mins, but only after turning the steam release handle to venting side.)
- Now use the inner pot for frying, by wiping the pot dry.
- Press ‘saute’ button and, add 2 teaspoon of oil, 2 teaspoon fennel seed and fry for about 20 seconds.2 teaspoon Saunf , 2 teaspoon of oil
- Add 1 onion (chopped) and saute until it turns translucent.2 onions
- Add 2 tomatoes (chopped), 2 grated carrots and continue to saute for another minute or until the carrots soften.2 tomatoes, 2 carrots
- Add 1 cup water and turn the heat off. Use a hand blender or a regular blender to blend them into a smooth gravy.
- Press ‘saute’ setting on the Instant Pot and add salt, red chili powder, bay leaf, mango powder to the gravy and cook for a minute.1-2 teaspoon of red chili powder, 1 bay leaf, ¼ teaspoon mango powder
- Now add boiled peas along with water (¼ cup - ½ cup) and cook for 2 minutes.
- Finally, add chaat masala at the end and switch off the heat.¼ teaspoon chaat masala
- Matar Chaat is ready! Serve it hot topped with chopped raw onions and chopped cilantro.½ cup cilantro/coriander leaves
Directions for stovetop
- Soak peas overnight or about 2 hours in warm water.
- Boil peas until they are soft (preferably in a pressure cooker).
- Place a vessel over medium heat and sauté the saunf seeds.
- When the saunf sizzles, add one chopped onion and continue until onions are transparent.
- Add carrots and continue until carrots soften.
- Add chopped tomatoes and continue to cook for about 2 minutes.
- Allow it to cool to room temperature.
- Blend the mixture to make a smooth puree (Add water if necessary).
- Place the puree over medium heat and add boiled peas, chili powder, bay leaf, mango powder, and salt to taste. Add water if required (½ - 1 cup).
- Continue to stir until it boils, and add chaat masala.
- Set aside for a couple of minutes and serve hot topped with chopped raw onions and finely chopped cilantro.
Notes
- While you cook the gravy, add approximately ½-1 cup of water.
- If you are using frozen green peas, be sure to cook them for a longer time in the ‘saute’ setting.
- Soak the dried green peas in warm or hot water for at least 2 hours.
- Do not overcook the green peas to avoid making them too mushy.
- Add one boiled, mashed potato if you want the chaat to have a thicker consistency. (Cook potato along with soaked peas).
- Use red onions instead of white or yellow onions for better taste.
- You can always add water to thin the matar chaat.
- Serve Mata Chaat warm or hot, garnished with chopped onions and cilantro.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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Teju says
Love it! Yummy Recipe. Thank you Uma
Uma Raghupathi says
Thank you 😊
Prerna says
Hi ,
Thank you for the recipe. If we are using frozen peas do we need to soak them before pressure cooking ? If yes , how long do we need to soak ?
Thank you
Uma Raghupathi says
Hi Prerna.
You don’t need to soak the frozen peas. Just cook it along with curry. Thank you 😊 Hope you will like this chaat!
Xany says
This was so delicious! I used yellow dry peas and left out the mango powder as is not available for me. But OMG the smell and the flavor 😋