Matar Chaat is one of India’s most comforting and flavor-packed street foods—warm, tangy, spicy, and deeply nostalgic. Whether you’ve tasted it on a street stall in Delhi or heard of it as matara in Lucknow, this humble yellow peas curry chaat has layers of history, technique, and variations.
My recipe goes beyond basics. You’ll learn what Matar Chaat really is, how it differs from similar chaats, how to make it properly at home, and how to customize it for taste, health, or authenticity.
I am including INSTANT POT and STOVE TOP pressure cooking instructions to make this delicious and healthy Matar ki Chaat.
What Is Matar Chaat?
Matar Chaat is a savory Indian snack made primarily from dried yellow peas (also called vatana or matar), cooked until tender and seasoned with bold spices, chutneys, onions, and citrus.
In northern part of India, Matar chat is called Matra. It is served with Kulcha which is stuffed flakey flatbread. Matra Kulcha Chaat is delicious and wholesome filling meal
Unlike many chaats that rely on fried components, Matar Chaat is:
- Warm and hearty
- Protein-rich
- Naturally vegan (in its classic form)
To make this recipe, dry yellow whole peas are used. They are also called SAFED VATANA ( white peas ). White or yellow peas are sweeter in taste compared to dry green peas.
Matar Chaat becomes another popular street food called Ragda Patties when you serve it over Crispy Potato Tiiki. Ragda patties (pattice) is wholesome and delicious snack or heavy appetizer and one of our favorite crowd pleaser Indian Street Food recipe.
Matar Chaat Ingredients
- White / yellow whole peas : Whole yellow peas ( safed vatana ) are loaded with plant protein and complex carbs. Soak them overnight for smooth texture.
- Curry Masala : We do oil tadka ( oil tampering ) with black mustard seeds, cumin seeds, bay leaf and turmeric powder. Asafetida, Red chili powder, grated ginger and Garam Masala add all the requisite curry flavors.
- Garnishes and toppings : Chaat recipes are incomplete without the myriad of toppings, including chopped onions, tomatoes, cilantro leaves, and cut green chilies. You drizzle cilantro-mint green chutney and tamarind date chutney for extra burst of flavors. Crispy savory sev and boondi rounds up the garnishes. And dusting of chat masala for that unforgettable tangy taste.
How to Make Matar Chaat
Soak The Peas:
To make Matar Chat curry, I usually soak the white peas overnight. If you forget to soak them overnight, wash and soak them in hot water for at least an hour. This ensures that peas cook nice and soft.
Cook the Peas and Make the Curry
- Add the soaked white peas in a pressure cooker with 2 cups of water.
- Pressure cook for 2-3 whistle on high heat. Remove the pressure cooker from heat and let the pressure release naturally. Open the lid and check if the peas are done by pressing a few in a pinch.
- In the meantime, heat oil in small skillet. Add cumin and mustard seeds. Let them sizzle for a minute.
- Add asafetida, turmeric and red chili powder and grated ginger. Sauté for 30 seconds. Add garam masala and salt. Mix well.
- Add the oil tempering mixture over the cooked peas. Give it a good stir so everything mixes well together. Add lemon juice and stir the curry well. Adjust the seasoning or water if needed.
How To Serve Matar Chat
- Garnish the peas curry / matar curry with chopped cilantro, chopped onion, tomatoes, green chilies and sev. Drizzle some chaat masala and both green chutney and sweet chutney. Your Matar Chat is ready to eat. Enjoy !
Common Mistakes to Avoid
- Overcooking peas: leads to paste, not texture.
- Too many chutneys: masks the earthy pea flavor.
- Serving cold: Matar Chaat is meant to be warm.
Popular Matar Chaat Variations
Matar Kulcha : Served with fluffy kulchas—this version turns the snack into a full meal.
Ragda Chaat : A thinner, gravy-like version topped with sev and chutneys.
Aloo Matar Chaat : Potatoes added for extra body and comfort.
Dahi Matar Chaat : Yogurt-based, tangier, and creamier—more modern than traditional.
Our Popular Indian Recipes
- Instant Pot Dal Makhani
- Chickpea Coconut Curry
- Roasted Masala Potatoes
- Dabeli - Indian Chat Recipe
- Paneer Tacos
Ragda is thinner and more gravy-like, while Matar Chaat is thicker and often eaten without fried toppings.
Yes, but the flavor will be sweeter and lighter. It’s a variation, not the traditional version.
Ideally 8–10 hours. Short soaking leads to uneven cooking and grainy texture.
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📖 Recipe
Matar Chaat Recipe: Street Style, Variations & Tips
Ingredients
- 1 cup dry white peas soaked in water overnight or in warm water for few hours.
- 2 cups water to cook
Curry Masala Ingredients:
- 1 tablespoon oil
- ½ teaspoon black mustard seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon asafetida hing, optional
- 1-2 bay leaves
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala add more for spicier curry
- ½ teaspoon red chili powder add more for spicier curry
- 1 inch ginger grated
- Salt per taste
- 1 tablespoon lemon juice
Garnishes and Toppings :
- 1 medium onion chopped
- 1-2 red tomatoes chopped
- ½ cup cilantro leaves -chopped
- ½ cup green mint chutney
- ½ cup sweet tamrind date chutney
- 1-2 green chili peppers sliced
- 1 tablespoon chat masala
- ½ cup savory boondi and sev
Instructions
- To make Matar Chat curry, I usually soak the white peas overnight. If you forget to soak them overnight, wash and soak them in hot water for at least an hour. This ensures that peas cook nice and soft.
How to Make Matar Chaat in Instant Pot
- Turn Instant Pot to Sauté mode. Once it displays HOT, add oil. Add cumin and mustard seeds. Let them sizzle for a minute.
- Add asafetida, turmeric and red chili powder and grated ginger. Sauté for 30 seconds. Add garam masala and salt. Mix well.
- Add soaked peas and 2 cups of water. Close Instant Pot lid and move pressure valve to sealing. Press MANUAL or PRESSURE COOK on Hi for 15 minutes followed by NPR.
- After it's done cooking, open the lid carefully. Mash some of the cooked peas with a potato masher or using the back of your spoon.
- Add lemon juice and stir the curry well. Adjust the seasoning or water if needed.
How to Make Matar Chaat on Stove top
- Add the soaked white peas in a pressure cooker with 2 cups of water.
- Pressure cook for 2-3 whistle on high heat. Remove the pressure cooker from heat and let the pressure release naturally. Open the lid and check if the peas are done by pressing a few in a pinch.
- In the meantime, heat oil in small skillet. Add cumin and mustard seeds. Let them sizzle for a minute.
- Add asafetida, turmeric and red chili powder and grated ginger. Sauté for 30 seconds. Add garam masala and salt. Mix well.
- Add the oil tempering mixture over the cooked peas. Give it a good stir so everything mixes well together. Add lemon juice and stir the curry well. Adjust the seasoning or water if needed.
How To Serve Matar Chat
- Garnish the peas curry / matar curry with chopped cilantro, chopped onion, tomatoes, green chilies and sev. Drizzle some chaat masala and both green chutney and sweet chutney.
- Your Matar Chat is ready to eat. Enjoy !
Notes
Matar Chaat is
- High in plant protein
- Rich in fiber
- Naturally gluten-free
Common Mistakes to Avoid
- Overcooking peas: leads to paste, not texture
- Too many chutneys: masks the earthy pea flavor
- Serving cold: Matar Chaat is meant to be warm
Nutrition
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This recipe first appeared on ProfusionCurry Website on December 18, 2019.
matar chaat , matar ki chaat, matar chaat recipe, white peas curry
Kristy
This dish was amazing!!! Everyone got seconds and even after I doubled the recipe, we didn't have left overs. I wasn't able to soak overnight, but I was able to soak for about an 1 1/2. After doubling the recipe and cooking as directed I had to cook an additional 5 minutes but released pressure after the time was up. Perfect! I think I may triple the recipe next time and set it for manual @ 25 minutes if unable to soak overnight. Thanks!