Delhi Street Food Matar: Spicy & Tangy White Pea Snack Recipe
1 hour 5 minutes
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About Delhi Street Food Matar: Spicy & Tangy White Pea Snack Recipe
Experience the vibrant flavors of Delhi with this authentic Matar recipe! This hearty and flavorful street food snack features tender white peas simmered in a tangy and spicy sauce of onions, tomatoes, ginger, and green chilies. The unmistakable sourness, often enhanced with tamarind, is what makes Matar truly irresistible.Traditionally enjoyed with soft kulchas (Indian flatbreads), Matar is equally delicious on its own. This recipe provides a step-by-step guide to recreating this beloved Delhi delight in your own kitchen. Prepare to be amazed by the explosion of bold, authentic flavors!Whether you're a seasoned Indian food enthusiast or a curious beginner, this recipe is perfect for anyone looking to explore the rich culinary landscape of India. Get ready for a taste sensation!
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Recipe Time & More
Prep30 minutes
Cook35 minutes
Total1 hour 5 minutes
Ingredients
For the Matar
- 1 cup Peas matar, dried, soaked overnight, white
- 1 medium Onion finely chopped
- 2 medium Tomatoes finely chopped
- 1 inch Ginger finely julienned
- 1-2 Chili adjust to taste, finely chopped, green
- 1 tsp Turmeric Powder
- 1/2 tsp Chili Powder adjust to taste, red
- 1/2 tsp Chili Powder for color and mild heat, optional, yellow
- 1 1/2 tsp Salt or to taste
- 1 tbsp Chaat Masala
- 1/4 cup Coriander finely chopped, for garnish
For the Tamarind Paste (optional)
- 1/4 cup Tamarind Pulp or 3 tbsp tamarind paste
- 1/2 cup Water
Instructions
Prepare the White Peas
- Drain the soaked white peas. Pressure cook for 2 whistles, then simmer for 15 minutes until tender.
Prepare the Tamarind Water (Optional)
- If using tamarind, boil the tamarind pulp with 1/2 cup of water for 5 minutes. Strain to remove seeds and set aside.
Sauté Aromatics
- While the peas are cooking, heat oil in a pan and sauté the onions until translucent. Add ginger and green chilies, sauté for another minute. Add the chopped tomatoes and cook until softened.
Combine and Simmer
- Add the cooked white peas, turmeric powder, red chili powder, yellow chili powder (if using), salt, and chaat masala to the pan. Stir well to combine.
Add Tamarind Water (Optional)
- If using, add the tamarind water to the mixture. Stir gently and let it simmer for 5-7 minutes, allowing the flavors to meld.
Garnish and Serve
- Garnish with freshly chopped coriander leaves. Serve hot and enjoy!
Recipe Notes
Expert Tips for the Best Matar
- Soaking is Key: Soaking the white peas overnight ensures they cook evenly and become tender.
- Adjust the Spice: Feel free to adjust the amount of green chilies and chili powders to your preferred spice level.
- Tamarind Tango: The addition of tamarind provides a delightful sourness, but it's entirely optional. If omitting, add a squeeze of lime juice for extra tang.
- Serving Suggestions: Matar is traditionally served with kulchas, but it also pairs well with naan, roti, or even rice.
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Recipe Nutrition
Calories: 19kcalCarbohydrates: 4gProtein: 1gSodium: 2280mgFiber: 1gSugar: 2g
Nilu Rastogi
Articles: 22
6 Comments
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This looks perfect! Thanks for posting.
I’m excited to try this recipe!
This looks so good! Can’t wait to cook it.
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