Matar Chaat

Craving something crispy, tangy, healthy and packed with flavor? This Dry Matar Chaat is the perfect snack to satisfy those taste buds! Made with fresh green peas, zesty spices, and a mix of fresh ingredients, this dry version of the classic chaat is light, spicy, and utterly addictive! Perfect as a tea-time snack or a quick bite on the go!

Easy Chaat Recipes – Murmura Chaat, Kachalu Chaat, Black Chickpeas Chaat, Aloo Chana Chaat, Cut Mirchi Bajji

About Matar Chaat

Yesterday’s soothing rains brought the temperature down in Chennai, and suddenly, I found myself craving something tangy and fiery. I swear my food cravings are always weather-driven…hehehe! It’s a fun excuse, right? Blame it on the weather or hunger – either way, a delicious chaat is always a welcome treat. So, I whipped up this super easy and flavorful Matar Chaat – a healthy Green Peas Chaat to satisfy those cravings! This Healthy Green Peas Chaat is a fantastic choice for both vegan and gluten-free diets.

I don’t always find fresh matar | mutter (green peas) at the local vegetable shop, but whenever they’re available, I make sure to grab them! When picking peas, go for the smaller, younger ones—they’re sweeter and more tender. Keep in mind that fresh green peas have a short shelf life, so it’s best to use them within a day or two. Shelling the peas can be a bit tedious, but trust me, it’s totally worth it when you’re making dishes like peas pulao, peas paneer masala, or a chatpati chaat like this Mutter Chaat. Once the peas are shelled and ready, you can whip up this chaat anytime!

Matar Chaat Ingredients

Here’s a quick breakdown of the ingredients for your Matar Chaat and what each one do to the recipe:

• Fresh Green Peas – Key Ingredient: Green peas provide the base for this chaat, offering a nice crunch and a slightly sweet flavor. They’re also rich in fiber and protein, making this snack both tasty and nutritious.
• Green Chili – Adds Spice: The green chili brings the heat to the chaat, adding a bold, spicy kick. Adjust according to your spice tolerance.
• Onion – Crunch & Sweetness: Onion adds a subtle crunch and a mild sweetness that balances the spiciness of the other ingredients. Also contributes to the overall freshness of the dish.
• Tomato – Tang & Juiciness: Tomatoes add a fresh, tangy flavor and a bit of juiciness to the mix. Removing the seeds helps prevent excess moisture in the chaat.
• Pepper Powder – Heat & Flavor: Black pepper powder adds a sharp, warm heat and depth to the dish without overwhelming the other flavors. It also pairs perfectly with the tanginess from the lemon and amchur.
• Amchur Powder – Tanginess: Amchur (dried mango powder) brings a distinct sour flavor that’s typical in chaat. It enhances the tangy profile of the dish, giving it a zesty kick.
• Chaat Masala – Signature Chaat Flavor: Chaat masala is the magic ingredient in any chaat. A mix of spices like cumin, coriander, black salt, and dried mango powder, it adds a complex, tangy, and slightly smoky flavor that ties everything together.
• Murmura – Puffed Rice : Adds a delightful crispy texture to the chaat. It provides a contrast to the soft green peas and enhances the snacking experience.
• Lemon – Fresh Tang: The squeeze of lemon adds a fresh burst of citrusy acidity that brightens up the dish, cutting through the richness and enhancing the overall flavor.
• Coriander Leaves – Freshness: Fresh coriander leaves (cilantro) add a vibrant green color and a burst of refreshing herbal flavor. They also help to balance out the heat and tanginess of the dish.

Healthy Matar Chaat

Matar Chaat is versatile and can easily be adapted as a fun and nutritious after-school treat or a light iftar snack during Ramadan. It’s a great option for kids or anyone who needs a quick snack after school. You can make it in just 10-15 minutes with minimal prep.

After a long day of fasting, Matar Chaat is light yet satisfying. It’s refreshing and won’t feel too heavy after the fast, especially when served chilled. The ingredients are easy on the stomach, especially when breaking the fast with something light before moving on to the main meal.

Matar Chaat is a delightful mix of flavors—sweet, spicy, and tangy—while the murmura adds a perfect crispy texture. If you don’t have bhel on hand, you can easily substitute it with bhujia or sev or chivda for crunch. With the monsoon rains bringing out my hidden food cravings, I’m leaving you with this spicy, tangy, and totally delicious Matar Chaat to try!

Frequently Asked Questions (FAQs)

• Can I use frozen peas for Matar Chaat?

Yes, absolutely! Frozen peas work just as well as fresh peas. Just thaw them or blanch them in hot water for a few minutes to soften before using them in the chaat.

• Can I make Matar Chaat ahead of time?

While the base (boiled peas) can be prepared ahead of time and stored in the refrigerator, it’s best to assemble the chaat just before serving. The toppings like chutneys, onions, tomatoes, and sev are best added fresh to maintain their texture and flavor.

• Is Matar Chaat spicy?

The spice level can be adjusted to your liking. Typically, chaat masala, green chilies, and cumin powder give the dish a spicy kick, but you can reduce or omit these ingredients if you prefer a milder version. Sweet tamarind chutney can balance out the heat.

• Can I add more vegetables to Matar Chaat?

Absolutely! You can add chopped cucumbers, carrots, pomegranate kernels for extra crunch and color. This makes the chaat even more nutritious and flavorful.