One of the iconic street food dishes from Delhi, the capital city of India, this matar chaat recipe will surely win your heart. Absolutely delicious, spicy and brings back the memories of enjoying it from a street-side vendor. The dried peas or matar, as we call them in Hindi, are soaked for a couple of hours before cooking them till soft and mushy. Next, all you have to do is mix all the spices and chopped veggies to get the perfect Delhi street-style matar kulcha recipe.
This easy matar chaat recipe brings the iconic flavours of North Indian street food straight to your kitchen in under 30 minutes. You can use your Instant Pot or the conventional stovetop Pressure Cooker. This Delhi matar kulcha recipe is a no-oil recipe, with no tadka and no frying. Not even a single drop of oil, ghee or butter is used!
Matar Kulcha recipe ingredients
- Dried yellow Peas or Safed Matar
- Onion
- Tomato
- Green Chillies
- Coriander Leaves
- Salt
- Red Chilli Powder
- Cumin Powder
- Roasted Cumin Powder
- Coriander Powder
- Amchur or Dry Mango Powder
- Chat Masala Powder
- Tamarind Pulp or Imli Sauce
- Apple Cider Vinegar or White Vinegar – optional
- Lemon Juice
Recipe Instructions
- We start with dried yellow peas or safed matar. We will soak them for at least 4-5 hours so that they get ready for cooking. Next, discard the soaking liquid and wash the peas well
- If you are using a Stove Top Pressure Cooker, then pressure cook them with some salt and water till they get soft and mushy. Once done, reduce the liquid by boiling till you get a juicy consistency instead of runny. If they are too dry, add some liquid and give them a mix. Turn off the heat and take it out in a bowl
- If you are using an Instant Pot, then plug it in and switch it on. Pour the soaked yellow peas with some salt and water into the cooking pot. Check that the peas are well submerged in the water. Place the lid of the Smart Pot or Instant Pot back. Switch the pressure release valve to SEALING Mode
- Select the Dal/Bean MODE and set the timer to 30 mins. Select the START button. Once done, let the pressure release on its own. So that would take another 20-25 minutes
- Once the Pressure valve is down, open the lid and check if the peas are cooked. Mash them a bit using the back of the spoon. Add water if necessary. If you think there’s too much water left, boil it down. For this, use the SAUTE Mode
- Now, one by one, add all the ingredients. You can always adjust each quantity as per your taste. Give it a vigorous mix and then serve with some butter-fried kulchas
Serving suggestion
As the name suggests, this matar chaat gets served with slightly tangy and pillowy soft kulchas. You can make them at home, or buy them from your nearest grocery store. Simply roast them in a skillet with a knob of butter, and you are good to go. If you are having a hard time finding kulchas, then you can always serve this matar chat with slices of bread.
Or, this tangy and delicious matra chaat is good on its own as well. Simply add some more chopped tomatoes and onions, and there you have it, a delicious bowl of goodness. Oh! And don’t forget the splash of lemon juice. That’s simply non-negotiable.
What’s so special about this Delhi Matar Kulcha recipe?
Matar chaat, also known as matra chaat or ragda chaat in some regions, is a beloved Indian street food originating from the vibrant streets of Delhi and Uttar Pradesh. What sets Delhi-style matar chaat apart is its simplicity and bold flavours—it’s hearty yet light, spicy yet refreshing.
Matar Chaat Variations
- Ragda Chaat: Add boiled, mashed potatoes to the base for a thicker gravy. Top with aloo tikki for a full meal
- Aloo Matar Tikki Chaat: Stuff the mix into potato patties and fry lightly. Bake for a low-calorie matar chaat version.
- Vegan Baked Matar Chaat: Roast peas with spices at 400°F for 15 minutes, then toss with raw veggies. Zero oil, all flavour
- Matar Papdi Chaat: Layer with crispy papdi wafers for crunch overload.
More Indian Street-food recipes
- Dahi Vada | Dahi Bhalla | Doi Bora Recipe
- Motorer Ghugni | মটরের ঘুগনি
- Kolkata Cabin-style Chicken Stew
- Kolkata Fish Fry | ভেটকি মাছের ফিশ ফ্রাই
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Delhi-style Matar Chaat | मटर की चाट
Equipment
- Instant Pot or Nutricook Smart Pot Eko
Ingredients
- 2 cup Dried yellow Peas or Safed Matar
- 1 Onion Small, Finely Chopped
- 1 Tomato Medium, Finely Chopped
- 1 Green Chillies Finely Chopped
- ¼ cup Coriander Leaves Finely Chopped
- Salt to Taste
- ½ tsp Red Chilli Powder
- ¼ tsp Cumin Powder
- ½ tsp Roasted Cumin Powder
- ½ tsp Coriander Powder
- 1 tsp Amchur or Dry Mango Powder
- 1 tsp Chat Masala Powder
- 2 tbsp Tamarind Pulp or Imli Sauce
- ½ tsp Apple Cider Vinegar or White Vinegar Optional
- ½ Lemon
Instructions
- We start with dried yellow peas or safed matar. We will soak them for at least 4-5 hours so that they get ready for cooking. Next, discard the soaking liquid and wash the peas well2 cup Dried yellow Peas or Safed Matar
- If you are using Stove top Pressure Cooker, then pressure cook them with some salt and water till they get soft and mushy. Once done, reduce the liquid by boiling till you get juicy consistency instead of runny. If they are too dry, add some liquid and give it a mix. Turn off the heat and take it out in a bowl
- If you are using Instant Pot or Nutripot Smart Pot Eko, then plug it in and switch it on. Pour the soaked yellow peas with some salt and water in the cooking pot. Check that the peas should be well submerged in the water. Place the lid of the Smart Pot or Instant Pot back. Switch the pressure release valve to SEALING Mode
- Select the Dal/Bean MODE and set the timer at 30 mins. Select theOnce the p START button. Once done, let the pressure relaease on its own. So that would take another 20-25 minutes
- Once the Pressure valve is down, open the lid and check if the peas are cooked. Mash them a bit using the back of the spoon. Add water if necessary. If you think there’s too much water left, boil it down. For this, use the SAUTE Mode
- Now, one by one add all the ingredients. You can always adjust each quantity as per your taste. Give it a vigorous mix and then serve with some butter-fried kulchas1 Onion, 1 Tomato, 1 Green Chillies, ¼ cup Coriander Leaves, Salt to Taste, ½ tsp Red Chilli Powder, ¼ tsp Cumin Powder, ½ tsp Roasted Cumin Powder, ½ tsp Coriander Powder, 1 tsp Amchur or Dry Mango Powder, 1 tsp Chat Masala Powder, 2 tbsp Tamarind Pulp or Imli Sauce, ½ tsp Apple Cider Vinegar or White Vinegar, ½ Lemon
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