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. |
