Matar Chaat is a delicious and refreshing street food in India that combines the goodness of green peas (matar) with a medley of tasty, spicy, and sweet ingredients. This chaat is a favourite of people all over North Indian cities like Delhi and Amritsar, with streets offering it as a perfect snack or appetiser to tantalise the taste buds. The dish is pretty ordinary but is full of zest; it is a favourite among those who enjoy eating chaat. The word chaat is a category of snacks characteristic of the excitement of Indian cuisine, with the ideal combination of flavours and textures. At its core, Matar Chaat is essentially boiled green peas lightly seasoned and topped with a mix of yoghurt and tamarind chutney to mint chutney and its sprinkling of aromatic spices, which will include cumin powder, chaat masala, and black salt. These are mixed to give an all-rounded mix of tangy, spicy, sweet, and savoury notes. The creamy yoghurt and sweet tamarind chutney contrast exceptionally well against the zest of the spices, and the mint chutney adds refreshing coolness. However, the sev-fried gram flour noodles, crunchy pomegranate seeds, chopped onions, and tomatoes make the Matar Chaat exciting. With excellent texture and freshness from additional ingredients, this creamy yet crunchy, spicy, sweet treat is satisfying but light. Matar chaat is so apt for every occasion-from quick bites to a party appetiser or even a night-time snack.

• 1 cup dried white peas
• 1/2 tsp salt
• 1 onion
• 1 tomato
• 1 green chilli
• 1 inch ginger julienned
• 2 tbsp cilantro
• 1 tsp cumin powder
• 1/2 tsp black salt
• 1/4 tsp chaat masala
• 3 tbsp sweet tamarind chutney
• 1 tbsp cilantro chutney

• The recipe for matar chaat starts with a simple but crucial step: soak 1 cup of dried white peas (saved matar) in about 3 cups of water overnight.
• Once soaked, drain and rinse the peas well to get rid of any excess starch. For the next part, you can either cook them on the stovetop or use a pressure cooker or Instant Pot.
• If you're using an Instant Pot, transfer the soaked peas to the inner steel pot, add 1.5 cups of water and 1/2 teaspoon of salt, and then stir everything together. Close the Instant Pot lid and set it to pressure cook on high for 15 minutes.
• If you prefer the peas to be softer, you can cook them for up to 20 minutes. Once the cooking time is up, let the pressure release naturally, which helps the peas retain their moisture and texture.
• After the pressure has been released, open the lid and strain the peas, saving about two tablespoons of the cooking liquid so the peas stay moist and don't dry out.
• Now, take the cooked peas and transfer them to a large mixing bowl.
• Add one medium onion and one medium tomato, both finely chopped. Then, chop one green chilli for some heat and julienne a 1-inch piece of ginger for a fresh, zingy bite.
• Toss in 2 tablespoons of chopped cilantro, which will add a touch of brightness to the dish.
• Next, add the spices: 1 teaspoon of cumin powder, 1/2 teaspoon of kala namak (black salt), and 1/4 teaspoon of chaat masala.
• These flavours give the matar chaat its signature savoury and tangy taste. To bring in some sweetness and tanginess, drizzle in 3 tablespoons of sweet tamarind chutney and one tablespoon of cilantro chutney.
• Mix everything thoroughly until all the peas are evenly coated with the chutneys, spices, and fresh vegetables. The beauty of this matar chaat recipe is that it's super flexible—you can adjust the chutneys and spices to your preference. If you like more tang, add a little extra tamarind chutney, or if you want a bit more spice, throw in another chopped chilli.
• The peas should be moist but not swimming in liquid, so just enough of the reserved cooking water will do the trick. Once everything is mixed, you're ready to serve. Matar chaat is often enjoyed as a stand-alone snack or served with kulcha or other flatbreads.