Delhi-Style Matra Chaat (Street Version)

on

Serves 4

This version is thicker, spicier, and layered with flavors. Street vendors usually mash the matra slightly, add boiled potatoes, raw onions, and finish with lots of ginger, lemon, and masala.

Base Ingredients

  • 1 cup dried green matra (soaked overnight)

  • 1 teaspoon salt (adjust to taste)

  • 2 tablespoons ginger, finely chopped

  • 2 green chilies, finely chopped

  • 1 tablespoon cumin seeds

  • 1 tablespoon coriander seeds

  • 2 tablespoons tamarind pulp

  • 1 tablespoon lemon juice

  • 1 teaspoon black salt

  • ¼ teaspoon black pepper

  • ¼ teaspoon sugar (optional, very little)

Delhi-Style Add-Ons (Highly Recommended)

Potato Variation

  • 1 large potato, boiled, peeled, and diced or lightly mashed

Onion Variation

  • 1 medium onion, very finely chopped

(You can use either potato or onion, or both together for true street style.)

Extra Street Masala (Optional but Authentic)

  • ½ teaspoon chaat masala

  • ½ teaspoon red chili powder

  • A pinch of hing (asafetida)

  • 1 tablespoon butter or ghee (vendors often use butter)

Method (Street-Style)

  1. Soak & Cook Matra

    • Soak matra overnight in 3 cups of water.

    • Pressure cook with 2½ cups water, salt, ginger, and green chilies.

    • After the first whistle, cook on medium heat for 8–9 minutes.

    • Let pressure release naturally. Matra should be soft.

  2. Prepare Roasted Masala

    • Dry roast cumin and coriander seeds separately until aromatic.

    • Cool and grind into a fine powder.

  3. Make the Thick Chaat Base

    • Heat the cooked matra in a pan on medium heat.

    • Lightly mash some of the matra using the back of a spoon (this thickens the gravy).

    • Add roasted spice powder, tamarind pulp, black salt, black pepper, sugar, and hing.

    • Mix well. Add a little water only if needed—the mixture should be thick and scoopable.

  4. Add Variations

    • For Potato Version: Add boiled potato and mix gently.

    • For Onion Version: Add chopped onion just before serving for crunch.

    • For Ultimate Delhi Style: Use both potato and onion.

  5. Finish Like a Street Vendor

    • Add butter or ghee (optional but authentic).

    • Sprinkle chaat masala and red chili powder.

    • Squeeze fresh lemon juice on top.

Street-Style Garnish

  • Finely chopped ginger

  • Finely chopped green chilies

  • Lemon wedges

  • Fresh coriander leaves (optional)

Serving Style (Delhi Chaatwala Way)

  • Serve hot in bowls or leaf plates

  • Pair with kulcha, tandoori roti, or naan

  • Often eaten standing, straight from the bowl 😄

Pro Tips (From the Streets)

  • Slight mashing is key—don’t leave it fully whole.

  • Onion goes in last, never during cooking.

  • Butter makes it indulgent, but ghee gives deeper flavor.

  • More ginger = more Delhi-style kick.

Comments

Post a Comment