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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.

Serves 4.

Matar (Matra) ChaatIngredients:

  • 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


  1. 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.
  2. 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.
  3. Put the matra in a pressure cooker with 2½ cups of water. Add the salt, ginger, and green chili. Cook on medium high heat.
  4. When the pressure cooker starts to steam, turn the heat down to medium and cook eight to nine minutes more.
  5. Turn off the heat and wait until steam has stopped before opening the pressure cooker. Matra should be soft and tender.
  6. 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.
  7. Serve warm garnish with ginger and green chili and lemon.

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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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