Matar Chaat (Instant Pot)
With the perfect packaging of heat and protein in one savory combination, Matar Chaat is perfect for all seasons of the year.
Servings: 5
Calories: 256kcal
Equipment
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.
Nutrition
Calories: 256kcal | Carbohydrates: 44g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 847mg | Fiber: 17g | Sugar: 9g | Vitamin A: 4680IU | Vitamin C: 13mg | Calcium: 56mg | Iron: 2.9mg