Matra Chaat

My take on an all-time classic Indian street food dish, which is equally good for breakfast or as a tea-time snack, this oil-free and minimally spiced Matra chaat recipe is nourishing and wholesome.  Give it a try and let me know how you like it.

Servings 4 – 6 persons
Course Snacks
Preparation Time 15 minutes
Cook Time 15 – 20 minutes

Ingredients for the Matra Chaat

(1 cup=200 ml, 1 tbsp=15 ml)

1 cup Dried watana (white small safed matar)
½ tsp Soda
2 nos. Boiled potatoes, diced
3 – 4 Nos. Green chilies, chopped finely
2 – 3 Tomatoes, chopped
1 cup Spring onions, finely chopped
¼th  cup Ginger, julienned
1 cup Tamarind chutney
1 – 2 Nos. Lemon juice
½ cup Fresh coriander leaves
Salt to taste
Black salt to taste
1 – 2 tbsp Roasted jeera powder
Chaat masala to taste
Gram masala to taste

Instructions for the Matra Chaat

1. Soak the watana overnight with water.
2. Next day, pressure cook the watana along with soda and salt.  Cook until it is easily mashed by hand.
3. Now in the warm watana, add in all the ingredients mentioned above. Mix well.
4. To serve, put in a bowl – garnish with fresh coriander, jeera powder, and ginger juliennes.  Can be served warm or at room temperature.

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