Matar Ki Chaat – Delhi vibes in every bite! 🌶️🍋
Soft matar (white peas) slow-cooked and topped with spicy chutneys, chopped onions, masalas, and a generous squeeze of lemon – this street-style chaat is pure nostalgia in a bowl!
Perfect for rainy days or evening cravings – healthy, filling, and full of flavor! 💚✨
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Ingredients:
For the Boiled Matar (Ragda):
2 cups white peas (matar), soaked overnight
2 medium potatoes
1 tsp salt
1 tsp turmeric powder
1 pinch baking soda
Water
For the Green Chutney:
Fresh coriander
Fresh mint
Tamarind water (from tamarind soaked in hot water)
For the Matar Masala:
Oil (for cooking)
1 bay leaf
1/4 tsp asafoetida (hing)
1 tsp cumin seeds
1 tsp coriander powder
1 tsp Kashmiri chili powder
1 1/2 tsp roasted cumin powder
A pinch of garam masala
For Assembly and Garnish:
2 onions, finely chopped
Green chilies, finely chopped (to taste)
Ginger, thinly sliced or julienned
2 tomatoes, finely chopped
Fresh coriander, chopped
3/4 tsp black salt
1 1/2 tsp chaat masala
Sweet and sour tamarind-jaggery chutney
Lemon juice (from 1/2 to 1 lemon, or to taste)
Additional roasted cumin powder and red chili powder for garnish
Process:
First, prepare the matar (white peas). After soaking 2 cups of white peas overnight, transfer them to a pressure cooker. Add 2 medium potatoes, 1 teaspoon of salt, 1 teaspoon of turmeric powder, and a pinch of baking soda. Pour in enough water to submerge the peas. Secure the lid and cook on low flame for 3 whistles, then continue cooking for another 5 minutes. Once cooked, remove the potatoes and gently mash the peas with a ladle to achieve a slightly broken consistency.
While the peas are cooking, prepare the green chutney. Soak a small amount of tamarind in hot water until soft, then mash it with your hands and strain to extract the tamarind water. In a mixer, combine fresh coriander, fresh mint, and the prepared tamarind water. Grind thoroughly until a smooth chutney is formed. This chutney is crucial for the chaat's flavor.
Next, prepare the matar masala. Heat oil in a pan. Add 1 bay leaf, 1/4 teaspoon of asafoetida, 1 teaspoon of cumin seeds, 1 teaspoon of coriander powder, 1 teaspoon of Kashmiri chili powder, and 1 1/2 teaspoons of roasted cumin powder. Sauté the spices briefly, then add the boiled peas. Mix well to coat the peas with the spices. Roughly mash the boiled potatoes with your hands and add them to the peas mixture, mixing thoroughly. Cook for 5 to 7 minutes, mashing any large potato pieces as you go. Finally, sprinkle a pinch of garam masala over the mixture and stir. Allow the matar masala to cool slightly before assembling the chaat.
For assembly, transfer the cooled matar masala to a serving bowl. Top it with generous amounts of finely chopped onion, finely chopped tomato, finely chopped green chilies, and ginger slices. Sprinkle 3/4 teaspoon of black salt and 1 1/2 teaspoons of chaat masala. Drizzle generously with the prepared green chutney and sweet and sour tamarind-jaggery chutney. Finish with a squeeze of fresh lemon juice. Mix all the ingredients well. For an extra touch, just like street-style chaat, you can add more green chutney, tamarind-jaggery chutney, finely chopped onion, tomato, green chili, ginger slices, a sprinkle of roasted cumin, and a dash of red chili powder on top before serving.
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