It is impossible not to crave something tangy and spicy in the evening. We often find ourselves longing for the spicy, zesty, and sweet-and-sour *chaat* sold by street vendors, but going out to eat every time isn't always feasible or healthy. So, why not satisfy that craving right at home this time?

Today, we bring you a super easy and mouth-watering recipe for *Matar Chaat* (dried pea chaat). It is incredibly simple to make and tastes exactly like the *chaat* you get from the street vendor.

**Ingredients Required for Matar Chaat**
This fantastic *chaat* can be prepared using simple ingredients found in your kitchen:

White dried peas (*Safed Matar*): 1 cup (soaked overnight)
Onion: 1
Tomato: 1
Green chilies: 1-2
Boiled potato: 1
Sweet and tangy tamarind chutney: 2-3 tablespoons
Green chutney: 1 tablespoon
Chaat masala: 1 teaspoon
Roasted cumin powder: ½ teaspoon
Black salt and regular salt: To taste
Red chili powder: A pinch
Lemon juice: 1 teaspoon
Fresh coriander leaves: For garnishing
Sev or papdi: For garnishing

**Easy Method to Make Matar Chaat**
First, rinse the overnight-soaked white peas thoroughly with clean water. Transfer them to a pressure cooker. Add a little salt, a pinch of turmeric powder, and enough water to fully submerge the peas. Close the lid and cook until you hear 3-4 whistles. Keep in mind that the peas should be tender and well-cooked, but not completely mashed or mushy.

Once the peas are cooked, transfer them to a large vessel or mixing bowl. If there is excess water, you can dry it off slightly by heating the peas on the stove for a few minutes. Now, add the finely chopped onion, tomato, green chili, and pieces of boiled potato to the boiled peas.

Now, it is time to bring out the real flavor. Add chaat masala, roasted cumin powder, black salt, regular salt, and a little red chili powder to the mixture. Top it off with sweet and tangy tamarind chutney, spicy green chutney, and a squeeze of lemon juice.

Using a spoon, gently mix everything together so that the flavors of the spices and chutneys coat every single pea thoroughly. At this stage, you can taste it and adjust the salt or spiciness according to your preference.

Your spicy Matar Chaat is almost ready. To give it an authentic street-food vibe, serve it in small leaf bowls or disposable cups. Garnish with a little more finely chopped onion, fresh coriander, and crunchy sev or crushed papdi.

If you have a *kulhad* (clay cup) or an earthen bowl, serve the chaat in it; the earthy aroma of the clay will enhance the flavor twofold.

PC Social Media