Aloo Matar Chaat Recipe | Delhi Famous Matar Chaat | Potato Peas Chaat (2024)

aloo matar chaat recipe | delhi famous matar chaat recipe | potato peas chaat with detailed photo and video recipe. perhaps one of the simple and tasty gravy based chaat recipes is made with white peas and potatoes. it carries the same texture and ingredients of banalore masala puri, yet it is distinct in its own way and style. like most chaat recipes, it is typically served as an evening snack meal, but because it is a gravy based chaat, it can also be served for lite dinner meal.

aloo matar chaat recipe | delhi famous matar chaat recipe | potato peas chaat with step by step photo and video recipe. indain street food or particularly the chaat recipes are known for their versatility and lip-smacking taste. there are thousands of chaat recipes across india that differ from region to region or state to state. one such location-specific or delhi famous chaat recipe is aloo matar chaat recipe known for its mild spice, sweetness and combination of veggies.

i have posted quite a few chaat recipes with white peas or locally known as ragda. it ranges from multipurpose ragda gravy, to ragda patties and to the most famous masala puri recipe. basically, it has the same steps and procedure in assembling the final chaat recipe, but it is made with a different set of spices and proportions. generally, the masala puri gravy is made of thin consistency as it is made with more white peas and optional potatoes. whereas with this recipe, the gravy is mainly prepared with white peas and potato and hence it forms a thick gravy. once the gravy is prepared, it is later scooped and mixed with chaat sauce and chutney to prepare a lip-smacking chaat recipe. i generally prepare it in bulk and use it in various chaat recipes.

furthermore, some more additional tips, suggestions and variations to the aloo matar chaat recipe. firstly, make sure to prepare the ragda using white peas as it enhances the flavour. however, if your are not having access to safed vataana then you can use green peas. also, you can adjust the spiciness of chaat, by adding more or less amount of garlic chatni while preparing individual servings. lastly, the same ragda can also be used to make sev puri, samosa chaat, aloo tikki chaat or dahi puri.

finally, do visit my other related chaat recipes collection with this post on aloo matar chaat recipe. it mainly includes my other related recipes like palak chaat, poha chaat 2 ways, aloo chaat, dahi idli, ragda patties, matar chole, butter sweet corn – 3 ways, pani puri, aloo tuk, chat masala. further to these i would also like to add some more related recipe categories like,

• street food recipes
• breakfast recipes
• snacks recipes

aloo matar chaat video recipe:

recipe card for delhi famous matar chaat recipe:

Aloo Matar Chaat Recipe | Delhi Famous Matar Chaat | Potato Peas Chaat

HEBBARS KITCHEN

easy Aloo Matar Chaat Recipe | Delhi Famous Matar Chaat | Potato Peas Chaat

5 from 241 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Soaking Time 8 hours hrs

Total Time 8 hours hrs 40 minutes mins

Course chaat

Cuisine indian street food

Servings 5 Servings

Calories 106 kcal

Ingredients

for pressure cooking:

• ▢ 1 cup white peas, soaked overnight
• ▢ 3 potato
• ▢ ½ tsp turmeric
• ▢ ½ tsp salt
• ▢ 2 cup water

for garlic chatni:

• ▢ 12 clove garlic
• ▢ 1 inch ginger
• ▢ 1 tomato, chopped
• ▢ ½ tsp cumin powder
• ▢ 1 tsp chaat masala
• ▢ ½ tsp sugar
• ▢ 1 tbsp chilli powder
• ▢ ½ lemon
• ▢ ½ tsp salt

for ragda:

• ▢ 2 tbsp oil
• ▢ 1 tsp cumin
• ▢ 1 tsp kasuri methi
• ▢ 1 onion, finely chopped
• ▢ 2 tbsp garlic chatni
• ▢ 2 tomato, chopped
• ▢ ½ tsp cumin powder
• ▢ ½ tsp turmeric
• ▢ ½ tsp coriander powder
• ▢ 1 tsp chilli powder
• ▢ ½ tsp garam masala
• ▢ ½ tsp salt
• ▢ 4 drops red food colour
• ▢ 1 tsp chaat masala
• ▢ 2 tbsp coriander, finely chopped

for chaat:

• ▢ papdi
• ▢ green chutney
• ▢ tamarind chutney
• ▢ garlic chatni
• ▢ onion
• ▢ tomato
• ▢ cucumber
• ▢ sev
• ▢ coriander

Instructions

how to pressure cook matar and aloo:

• firstly, in a pressure cooker take1 cup white peas (soaked overnight).

• add3 potato, ½ tsp turmeric and ½ tsp salt.

• also, add 2 cup water and pressure cook for 3 whistles. keep aside.

how to prepare spicy garlic chatni:

• in a mixi jar take 12 clove garlic, 1 inch ginger and 1 tomato.

• add½ tsp cumin powder, 1 tsp chaat masala, ½ tsp sugar, 1 tbsp chilli powder, ½ lemon and ½ tsp salt.

• grind to smooth paste adding water if required. spicy garlic chutney is ready.

how to make aloo matar ragda:

• in a large kadai heat 2 tbsp oil. add1 tsp cumin, 1 tsp kasuri methi and saute until it turns aromatic.

• add1 onion and saute until the onions change colour.

• further, add 2 tbsp prepared garlic chatni and cook well.

• also, add 2 tomato and saute until the tomato turns soft and mushy.

• keeping the flame on low, add½ tsp cumin powder, ½ tsp turmeric, ½ tsp coriander powder, 1 tsp chilli powder, ½ tsp garam masala and ½ tsp salt.

• saute until the spices turn aromatic.

• mash the boiled potato and add to the kadai.

• cook until all the spices are well combined.

• also, add cooked peas and mix well.

• to get a bright colour, add 4 drops red food colour and water to adjust the consistency.

• mix well making sure to adjust consistency as required.

• cover and boil for 5 minutes or until the flavours are absorbed well.

• now add1 tsp chaat masala and 2 tbsp coriander.

• mix well, and aloo matar ragda is ready to prepare the chaat.

how to make street style aloo matar chaat:

• firstly, crush the papdi into the plate.

• pour in prepared ragda generously.

• top with green chutney, tamarind chutney and garlic chutney.

• further addonion, tomato, cucumber, sev and coriander.

• finally, enjoy aloo matar chaat with more papdi if required.

See Also

Simple Candied Yams Recipe - Easy to Make!

Nutrition

Calories: 106kcalCarbohydrates: 11gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 745mgPotassium: 358mgFiber: 3gSugar: 4gVitamin A: 1268IUVitamin C: 25mgCalcium: 58mgIron: 2mg

Tried this recipe?Mention @HebbarsKitchen or tag #hebbarskitchen!

how to make aloo matar chaat with step by step photo:

how to pressure cook matar and aloo:

1. firstly, in a pressure cooker take1 cup white peas (soaked overnight).
   
2. add3 potato, ½ tsp turmeric and ½ tsp salt.
   
3. also, add 2 cup water and pressure cook for 3 whistles. keep aside.
   

how to prepare spicy garlic chatni:

1. in a mixi jar take 12 clove garlic, 1 inch ginger and 1 tomato.
   
2. add½ tsp cumin powder, 1 tsp chaat masala, ½ tsp sugar, 1 tbsp chilli powder, ½ lemon and ½ tsp salt.
   
3. grind to smooth paste adding water if required. spicy garlic chutney is ready.
   

how to make aloo matar ragda:

1. in a large kadai heat 2 tbsp oil. add1 tsp cumin, 1 tsp kasuri methi and saute until it turns aromatic.
   
2. add1 onion and saute until the onions change colour.
   
3. further, add 2 tbsp prepared garlic chatni and cook well.
   
4. also, add 2 tomato and saute until the tomato turns soft and mushy.
   
5. keeping the flame on low, add½ tsp cumin powder, ½ tsp turmeric, ½ tsp coriander powder, 1 tsp chilli powder, ½ tsp garam masala and ½ tsp salt.
   
6. saute until the spices turn aromatic.
   
7. mash the boiled potato and add to the kadai.
   
8. cook until all the spices are well combined.
   
9. also, add cooked peas and mix well.
   
10. to get a bright colour, add 4 drops red food colour and water to adjust the consistency.
    
11. mix well making sure to adjust consistency as required.
    
12. cover and boil for 5 minutes or until the flavours are absorbed well.
    
13. now add1 tsp chaat masala and 2 tbsp coriander.
    
14. mix well, and aloo matar ragda is ready to prepare the chaat.
    

how to make street style aloo matar chaat:

1. firstly, crush the papdi into the plate.
   
2. pour in prepared ragda generously.
   
3. top with green chutney, tamarind chutney and garlic chutney.
   
4. further addonion, tomato, cucumber, sev and coriander.
   
5. finally, enjoy aloo matar chaat with more papdi if required.
   

notes:

• firstly, make sure not to overcook the peas, as it turns mushy and you won’t be able to enjoy.
• also, the ragda thickens as it cools down, so adjust the consistency while serving.
• additionally, adding food colour is optional. you can alternatively use beetroot juice to get bright red colour.
• finally, aloo matar chaat recipe tastes great when prepared slightly spicy.