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Matar Chaat Recipe

Ginger Powder Green Chilli Powder Red Onion Powder Tomato Powder

Serving – 2 person

Time Required - 20 minutes


  • 1 cup soaked and boiled green peas.
  • 1 teaspoon Zilli's Red Onion Powder
  • 1/2 teaspoon Zilli's Ginger Powder
  • 1 teaspoon Zilli's Green Chilli Powder
  • 1 teaspoon Zilli's Tomato Powder
  • 750 ml or 3 cup boiled green peas water
  • 3 teaspoon mustard oil
  • 1 inch cinnamon
  • 2 bay leaves
  • 1 teaspoon sauf (fennel seeds)
  • salt to taste
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon red chilli powder
  • 1 teaspoon amchur (dry mango) powder 
  • Garnishing
    • 1 teaspoon chopped coriander leaves
    • 1 teaspoon chopped spring onion
    • 1 chopped green chilly. 


  • .Take a bowl, add onion powder, ginger powder, tomato powder, green chilli powder and 500 ml or 2 cup boiled green peas water.
  • Stir well till no lumps are formed. Keep the paste aside.
  • Heat mustard oil in a kadhai (wok).
  • Add cinnamon, bay leaves and sauf. Give it a quick stir and cook till sauf become light brown on medium flame.
  • Add paste and keep stirring it till it comes to boil.
  • Add salt, turmeric powder, red onion powder and amchur powder. Stir well.
  • Add boiled green peas. Mix well.
  • Add 1 cup water. Stir occasionally. 
  • Cook for 5-6 minutes on medium to low flame.
  • Delhi's matar chaat is ready to be served.
  • Transfer the chaat in a bowl, garnish with, coriander leaves, spring onions and green chilli.
  • Delhi's Matar chaat is ready to be consumed hot. 
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