Chatpate Matar (white peas)

“Fruit Cake, Plum cake, donuts, hot hot gulab jabun, gajar ka halwa, gajak”.. winters are all about food and most of them are sweet delicious delicacies of winter that one cannot resist.. with Christmas , my last few days consisted of soo many sweet dishes. Though I loved each and every thing I had but eating soo much of sweet that had me craving for something really tasty and chatpata.. Also,let me tell you most important thing about me.. I LOVE CHATPATA FOOD.. I can even eat chat masala and lemon juice alone, well for some it might be gross but I simply love it.. 🙂

As weekdays meant office days… I put up with my strong desire for chatpata food till weekend 😛 From Friday morning I kept on going through various recipes I can make this weekend, and finally I settled on chatpate matar., healthy and yummy… 😀 I served them with paneer kulcha to complete one of my favourite Indian street food ..  🙂


Recipe for chatpate matar-


For the matar/white peas curry:

  • 1 and ½ cups dried white peas
  • 3 to 4 cups water for pressure cooking the peas.
  • ½ tsp cumin seeds
  • 1 tsp chaat masala
  • ½ tsp roasted cumin powder/bhuna jeera powder
  • ½ tsp dry mango powder/amchur powder
  • ¼ tsp red chili powder
  • ¼ tsp garam masala powder

For Jaljeera chutney:

  • ¾ cup fresh mint leaves
  • 1 dry red chili, deseeded (optional)
  • a pinch of asafoetida/hing
  • 1 tsp black salt/kala namak
  • 5-6 black pepper
  • ½ tsp dry mango powder/amchur powder
  • 1 tbsp seedless tamarind
  • ¼ or ⅓ cup water for grinding

For Toppings & garnish:

  • 1 small onion, finely chopped
  • 1 medium sized tomato, finely chopped
  • 1 green chili, slit or chopped
  • some coriander leaves (optional)


For cooking the peas:

  1. Soak the matar or dried white peas overnight or for 7-8 hours.
  2. Drain and then pressure cook with 3 to 4 cups of water till the matar are completely cooked.
  3. If there is extra water and the mixture is thin, then simmer till the matar get a medium consistency.
  4. Mash the matar slightly with a wooden spoon.

For preparing jaljeera chutney:

  1. Grind all the ingredients listed under jaljeera chutney with ¼ or ⅓ cup water to a smooth paste. keep aside.

For preparing chatpate matar:

  1. In a pan, heat oil on a low flame, first brown the cumin seeds and remove the pan from fire ,then add the dry spice powders one by one – chaat masala, roasted cumin powder, amchur powder, red chili powder, garam masala powder.Stir and immediately pour this mixture into the cooked matar/peas or add the cooked matar to this mixture.
  2. Switch on the fire and heat through the matar for 3-4 mins.
  3. Now add the prepared jaljeera chutney and stir.
  4. If the matar mixture looks dry, add some water.
  5. Cook the matar or peas curry till all the flavors are mingled, for about 2-3 minutes.
  6. Check the seasoning and add more black salt if required.
  7. Top with onions, tomato and chilies. squeeze some lemon juice on top and mix lightly. 


Serve hot with kulchas.. try my recipe for paneer kulcha with these yummy matar.. 🙂


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