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Matar ki Chaat

Pea cutlets fried, doled out with a range of chutneys and yogurt.

Matar ki Chaat Matar ki Chaat


: Niru Gupta

Recipe Servings

: 2

Recipe Cook Time

: 40 Minutes

Recipe Rating

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  • 2 cups peas-soaked in 3/4 tsp baking soda for 4 hrs

    Salt to taste

    2 Tbsp finely shredded ginger

    Ghee to fry the peas

    1/2 cup ginger powder chutney

    1/4 cup coriander chutney

    1 cup yoghurt - beaten smooth


    Chaat masala

    Chilli powder

    Chopped coriander 


Discard the water in which the peas have been soaked.

Cook in fresh water with salt and ginger, till tender. Takes about 15 minutes if done in a pressure cooker.

Cook at a low heat till peas look quite mashed. If they are not soft enough, add some more water and cook, but only enough so it is absorbed.

Once cooked, there should be no water left. The peas should take on a thick paste-like consistency, which, when cool, looks like soft dough.

When the mixture is cold, form into flat round cutlets.

Heat some ghee in a frying pan. Fry at medium heat till brown and crisp, first on one side and then the other. Fry all the pieces.

To serve:

Place the crisp, hot cutlets in the frying pan over high heat, and break up each into a few pieces with a spoon.

Place them in a serving dish, pour some ginger powder chutney over them, followed by the green chutney and then the yoghurt.

Sprinkle some chaat masala and chilli powder over the yoghurt, according to taste, and garnish with chopped coriander leaves.

Key Ingredients: Green Peas, Baking Soda, Salt, Ginger, Clarified Butter, Yogurt, Kashmiri Mirch, Coriander Leaves




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