Instant Pot Matar Chaat Matra Recipe
Matar Chaat also known as Matra is a popular Indian Street Food. Making it in Instant Pot is super easy. It is super delicious and oil-free + vegan + glutenfree recipe.
Servings: 6 people
Instant Pot 6 quart or Mealthy Multipot
Measuring Spoons, Measuring Cups, Stirring Spoon,
Chopping board and knife
- 1&1/2 cups Matar or Vatana or Matra or Dry White Peas
- 3 cups Water
- 1 large Potato boiled
- 1 medium Red Onion finely chopped
- 2 medium Tomatoes finely chopped
- 2 tbsp Cilantro finely chopped
- 1 to 2 Green Chilies, Thai finely chopped (optional in case to avoid heat)
- 2 tsp or to taste Kala Namak (Indian Black Salt) use Himalayan Pink salt instead
- 1/2 tsp or to taste Red Chili Powder or Cayenne
- 1 tbsp Roasted Cumin Seeds Powder recipe given in the notes.
- 1 tsp or to taste Chaat Masala
Chutney or Sauces
- 1/4 cup or to taste Cilantro Mint Chutney recipe given in the notes or use store bought
- 1/4 cup or to taste Tamarind Dates Chutney recipe link given in the notes or use store bought
- 1 small Lemon Juice
Soaking White Matar / Dry White Peas
Pressure Cooking Peas in Instant Pot
Place the inner pot inside the IP and plug it in. Add the drained white peas to the IP and add 3 cups of water.
Close the IP with the lid and set it on SEALING. Press the PRESSURE COOK button and set it on HIGH for 20 minutes.
Once the timer goes off, follow NPR (natural pressure release).
Take the cooked peas out and transfer to a serving bowl.
Assembling the MATAR CHAAT or MATRA
How to make Roasted Cumin Seeds Powder?
Take 2 tbsp of Cumin Seeds and dry roast on medium heat in a heavy bottom pan. Once these turn light brown, take them off the heat. Cool these down to the room temperature. Then grind into a fine powder. Make sure not to grind these when hot.
How to make Cilantro Mint Chutney at home?
It is the easiest chutney or dip to make at home. This chutney is spicy, salty and tangy in taste.
Although you can use the Store Bought Cilantro chutney, but home-made is the best. It is easily available in the refrigerated section of any Indian Grocery Store. Amazon.com sells it too.
Ingredients for Chutney are - 2 bunches of Cilantro +15 leaves of Mint + 2 Thai Green Chilies + Indian Black Salt or Himalayan Pink Salt to taste + Juice of 1 small lemon + 1 to 2 tbsp Water as needed.
Instructions - Take Magic Bullet or Nutri Bullet or any high intensity blender. Add all the washed & cleaned ingredients to the blender along with black salt and lemon juice. Start blending till you get a smooth dip or chutney. You may add 1 to 2 tbsp water to the ingredients as needed to get it going. Do not add lot of water. The consistency should be of thick dipping sauce.
Storage - It stays good in an air tight jar in the refrigerator for a week.
Can I prepare White Dry Peas in advance?
Yes you can prepare these in advance. It is best served warm. The chaat does not taste good when cold. You can boil and refrigerate for later use.
When ready to use, warm up the peas and make chaat.
What can I use in case I can not find Dry White Peas?
You can substitute the Dry White Peas with Chickpeas, in case you can not find these peas.
Also you can use the canned chickpeas after draining.
How to eat Matra Chaat?
Normally you can eat it as is but you can combine it with street bread called KULCHA. It is a yeast free bread made with all purpose flour. Here is the recipe for home-made Kulcha.
How to make Tamarind Dates Chutney?
Honestly I always buy a big bottle of Tamarind Dates Chutney from the Indian Grocery Store and keep it handy. Swad brand makes great chutney. And it can be refrigerated easily.
Or if you want to make it at home, then here is the recipe from Ruchi's Kitchen.
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