By Indian street food is a vibrant mix of flavors, colors, and textures, and one of the most loved among them is chaat. Among the many variations, Dry Peas Chaat (also called Ragda Chaat or Matar Chaat) holds a special place for its perfect balance of spice, tang, and crunch. Made with boiled dry white peas (safed matar), tossed with onions, tomatoes, green chilies, and aromatic spices, this chaat is healthy, filling, and simply irresistible. Whether you enjoy it as an evening snack, light meal, or party dish, Dry Peas Chaat is sure to delight your taste buds.
Ingredients
For Boiling Dry Peas:
- 1 cup dried white peas (safed matar)
- 3 cups water (for soaking and boiling)
- ½ teaspoon salt
- ¼ teaspoon turmeric powder
For the Chaat:
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 1 green chili, finely chopped (optional)
- ½ teaspoon roasted cumin powder
- ½ teaspoon chaat masala
- ½ teaspoon red chili powder (adjust to taste)
- 1 teaspoon tamarind chutney (optional but adds tanginess)
- 1 teaspoon green chutney (optional, for spice and flavor)
- 1 tablespoon lemon juice
- 2 tablespoons finely chopped fresh coriander (cilantro)
- Salt to taste
Optional Garnish:
- Sev (crispy chickpea noodles)
- Pomegranate seeds
- Boiled and chopped potatoes
- Chopped cucumber
- Crushed papdi or puris
Preparation Steps
1. Soak and Cook the Dry Peas
The first and most crucial step is preparing the peas properly.
- Rinse the dry peas in water 2–3 times to remove any impurities or dust.
- Soak them in plenty of water overnight or for at least 8 hours. This softens the peas and helps them cook evenly.
- After soaking, drain the water and rinse again.
- Transfer the soaked peas to a pressure cooker or a pot. Add 3 cups of fresh water, ½ teaspoon salt, and ¼ teaspoon turmeric powder.
- Pressure cook the peas for 4–5 whistles (around 15 minutes) on medium heat, or until they are soft but not mushy. If using an open pot, simmer for about 30–35 minutes until tender.
- Once done, open the lid after pressure releases naturally. The peas should be soft enough to mash easily between your fingers but still hold their shape.
2. Prepare the Base for Chaat
Once the peas are cooked, let them cool slightly. Take about 1½ cups of cooked peas in a mixing bowl. If there’s excess water, drain it to keep the chaat dry.
You can lightly mash a few peas with the back of a spoon for a thicker texture—it helps the spices stick better and gives the chaat a nice consistency.
3. Mix the Vegetables and Spices
Add the finely chopped onions, tomatoes, and green chilies to the cooked peas. Sprinkle in all the spices—roasted cumin powder, chaat masala, red chili powder, and a pinch of salt. Mix well to coat the peas and vegetables evenly.
At this stage, taste and adjust seasoning as per your preference. If you like your chaat tangy, add a little more chaat masala or lemon juice. For spice lovers, an extra pinch of red chili powder works wonders.
4. Add the Chutneys (Optional but Recommended)
To give your Dry Peas Chaat that authentic street-style flavor, add tamarind chutney for sweetness and tang, and green chutney for spice and freshness. Mix everything well until the chutneys coat the peas evenly.
If you don’t have chutneys handy, you can make a quick version:
- Tamarind chutney: mix tamarind pulp, jaggery, salt, and cumin powder.
- Green chutney: blend fresh coriander, mint leaves, green chilies, lemon juice, and salt.
5. Add Freshness and Garnish
Once everything is well combined, sprinkle freshly chopped coriander leaves and drizzle lemon juice over the top. Mix lightly.
For an extra crunch and color, garnish with sev, pomegranate seeds, and chopped cucumber. If serving as a meal, you can even add some boiled potato cubes to make it more filling.
Serving Suggestions
- Street-style chaat bowl: Serve the Dry Peas Chaat warm or at room temperature in small bowls. Top with chutneys, sev, and coriander for that classic chaat look.
- As a salad: Skip the chutneys and serve it as a protein-rich salad with a squeeze of lemon juice.
- As a snack: Pair it with masala chai or lemon soda for a satisfying evening treat.
- With puris or papdis: Turn it into a ragda papdi chaat by layering papdis (crispy puris), peas mixture, chutneys, and sev.
- As a meal: Serve over a bed of steamed rice or pair it with bread rolls for a quick lunch.
Health Benefits
Dry Peas Chaat is not just tasty—it’s also packed with nutrients:
- High in Protein: Dried white peas are an excellent source of plant-based protein, making this dish perfect for vegetarians.
- Rich in Fiber: Keeps your digestive system healthy and promotes fullness.
- Low in Fat: A guilt-free snack when made without deep frying.
- Loaded with Vitamins: Fresh vegetables like tomatoes, onions, and coriander add vitamin C and antioxidants.
By adjusting the chutneys and spices, you can make it as healthy or indulgent as you like.
Tips for the Perfect Chaat
- Cook the peas correctly: Overcooked peas turn mushy, while undercooked ones taste hard. Aim for soft but firm.
- Use fresh ingredients: Crisp onions, ripe tomatoes, and fresh coriander enhance the flavor.
- Adjust spice and tang: Balance is key in chaat—don’t let one flavor overpower the others.
- Serve immediately: Chaat tastes best fresh. If left standing too long, it can turn soggy.
- Try variations: Add sprouts, boiled corn, or even diced paneer for a protein-packed twist.
Conclusion
Dry Peas Chaat is a beautiful combination of flavor, texture, and nutrition—all in one bowl. From its soft and tangy peas to the crunchy sev topping and zesty chutneys, every bite bursts with flavor. Whether you make it for your evening snack, a festive get-together, or as a light meal, this chaat promises satisfaction without guilt. Once you try it, it might just become your go-to comfort food!
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