Dilli Wali Matar Chaat
Spiced dried white peas served in a leaf bowl, a quintessential street snack.
About this dish
A staple of the 'Rehri' (cart) culture in Delhi, this chaat is the humbler, healthier cousin of Aloo Chaat. Made from dried white peas, it is slow-cooked until creamy and then invigorated with a barrage of sharp chutneys and fresh ginger. In Delhi, it is traditionally served in a 'Dona' (dried leaf bowl) with a small wooden spoon, often accompanied by a buttered 'Kulcha'.
Ingredients
The Peas
- 250g Dried white peas (Safed Matar), soaked overnight
- 1/2 tsp Turmeric powder
- 1 tsp Salt
- 800ml Water
The Tang & Spice
- 2 tbsp Tamarind pulp
- 1 tsp Roasted cumin powder
- 1 tsp Chaat masala
- 1/2 tsp Black salt
- 1 tsp Red chilli flakes
Fresh Toppings
- 1 large Onion, finely chopped
- 2 Tomatoes, finely chopped
- 2-inch Ginger, julienned
- 1/2 cup Fresh coriander, chopped
- 2 Green chillies, minced
- 1 Lemon, halved
Method
- 1
Pressure Cooking
Place the soaked peas in a pressure cooker with water, salt, and turmeric. Cook for 4-5 whistles on medium heat. The peas should be soft and mushy, but a few should still retain their shape to provide texture.
- 2
Reducing the Liquid
Open the cooker and check the consistency. If it is too watery, simmer uncovered for 5-7 minutes while stirring. The liquid should thicken into a creamy starch that coats the peas.
- 3
Primary Seasoning
While the peas are hot, stir in the black salt and roasted cumin powder. The heat helps the spices bloom and integrate into the pea starch.
- 4
The Tamarind Base
Add the tamarind pulp to the pot. This provides the 'khatta' (sour) foundation that balances the earthiness of the peas. Adjust according to your preference for tartness.
- 5
Assembly Prep
Transfer the warm peas to a large mixing bowl or individual serving plates. Street vendors usually keep the peas warm on a large flat tawa and assemble per order.
- 6
Layering Crunch
Generously top the peas with chopped onions and tomatoes. The contrast between the warm, soft peas and the cold, crunchy vegetables is essential for a good chaat.
- 7
Heat and Pungency
Add the minced green chillies and the ginger juliennes. The ginger is not just a garnish; its sharp bite is the defining characteristic of Dilli Wali Matar Chaat.
- 8
Final Spice Dusting
Sprinkle the chaat masala and red chilli flakes over the top. The flakes provide a localized heat that hits the tongue differently than ground powder.
- 9
Garnish and Acid
Finish with a heavy handful of fresh coriander and a vigorous squeeze of lemon juice. Toss everything lightly right before eating so the onions stay crisp.
Notes & variations
- If you can't find white peas, dried yellow peas are a perfect substitute.
- Add a boiled, cubed potato for extra bulk and a different texture.
- For a party, keep the peas warm in a slow cooker and let guests choose their own toppings.
- Leftover matar can be mashed and fried as 'patties' the next day.
Serve with
Serve with warm, butter-toasted Delhi Kulchas or as a standalone snack.
Cook's note
For an authentic street taste, add a teaspoon of 'Chutney ka Paani' (mint-coriander water) to make the chaat extra refreshing.