Dahi Matar Chaat | Yoghurt and Peas Chaat
Dahi Matar Chaat or Peas and yoghurt chaat is a delicious dish made with very minimal spices and like all other Chaats (Indian Street Food) is a wonderful explosion of flavours and textures. I keep my eyes peeled for new and various chaats and my friend taught me this a few years ago.
This is very similar to the famous masaal puri Chaat of Karnataka with a few changes here and there. In fact you can call this dish Masaal puri marries Kolkata Ghugni Chaat. This Dahi Matar Chaat is a family favourite and every time I make it, it gets gobbled up within minutes. Be it the the famous Juhu Chowpatty Pav Bhaji or Ragda Patties, we always love to whip up these family favourites. Our recent favourite this Summer has been this delicious Mango Channa Chaat (that is Oil-free too!)
So, this time I asked the family to patiently wait till I took decent pics (and a short video embedded below) and the kids said it was more than worth the wait for it was yummy, delicious and super tasty too. A gastronomer’s delight, apart from Bollywood and Cricket, the one thing that brings Indians across the world is chaat. So many flavours, so many ingredients, a twist here, a few additions there and a whole new chaat is born 🙂
Let’s take moment to be grateful… amidst the Dahi Matar Chaat
In this times of uncertainty and fear surrounding the Pandemic, moments like these are worth capturing isn’t it? The slightly laborious efforts for chaat is totally worth it, and one enjoys these moments with the family. This week, Aruna has given us a chance to celebrate just that – #familyfavourite, and her recipe with Curd –kobbari perugu pachadi– is soon to become a family fav at my place. Thank you Aruna, we tried it and it was awesome.
Did you know who invented Chaat ????
According to food historian K.T Achaya, descriptions of dahi vada also appear in literature from 500 B.C. According to culinary anthropologist Kurush Dalal, the Chaat originated in northern India (now Uttar Pradesh) in the late 17th century during the reign of Mughal Emperor Shah Jahan. (Looks like we Indians certainly owe a LOT to Shahjahan :p)
The “Dahi” or yoghurt in the “Dahi Matar Chaat”
Yoghurt or Dahi is also an all time fav at home with so many dishes (see 30+ dishes made with yoghurt here). If you are a newbie in the kitchen or want to make Thick Store bought-like Dahi / Yoghurt from scratch in a really easy way, check out this quick video on my YouTube channel on how to make Dahi at home..
Other Chaats you may love :
- Preethi’s ultra delish Spicy Aloo Chaat
- Whole Moong Chaat
- Oats Chaat
- UP’s famous Ram Ladoo (which is not a ladoo at all, :p)
- Sowmya’s lipsmacking Mumbaiyya Pav Bhaji
- Bangalore special Tomato Slice Puri
This chatpata Chaat also makes it way to the A to Z recipe challenge group,where we post every month with a key ingredient having the English names of the alphabet by turn. Going by the alphabetical order, for the month of May, we have to cook a dish starting with the Alphabet “Y”. I chose Yoghurt as my key ingredient and made this Peas-Yoghurt Chaat.
Prep time – 20 mins ; Soak + Cook time – 6 hours : Serves – 4
What you need:
- Baked Papdi / Pani poori ka poori – 25 nos
- Cooked Dry Peas – 2 cups (Soak and cook green dry peas till fully done)
- Yoghurt – 1 cup (Beaten with a pinch of salt, sugar and chaat masala)
- Garam Masala – 1 tsp
- Red Chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Cumin Powder – 1 tsp
For the masala paste:
- Mint leaves – 1 cup
- Coriander leaves – 1 cup
- Cinnamon – 1/2 inch
- Ginger – 1 inch
- Garlic cloves – 3 to 4
- 1 large onion
- 1 TBSP oil
- Salt
Toppings (all to taste)
- Chaat Green Chutney
- Tamarind-Dates Chutney
- Shredded carrots
- Sev
- Roasted peanuts
- Minced onion
- Coriander leaves
- Chaat Masala
PIN Dahi Matar Chaat for later!
Method:
- Soak the dry peas for 4-6 hours and cook it till soft. Drain out any water and retain for the gravy.
- Sauté all the ingredients for the masala paste indicated above one by one in 1 TBSP oil, till onion gets translucent and tomatoes shrivel a bit. Cool and grind together to a paste.
- In a pan, add the rest of the oil and sauté this above paste till the raw smell disappears.
- Add the cooked peas to the paste and 1/2 cup of water and any remaining water from the cooked peas
- Add salt, dry spice powders and let it cook for 15-20 mins till it comes to a slightly thickish consistency (it thickens further on cooling)
- Meanwhile, whisk the yoghurt with a pinch each of chaat masala, salt
- To assemble the chaat, take the baked papdi in a plate
- Crush it slightly
- Top with the peas mixture (warm the mixture)
- Sprinkle the shredded carrot, minced onion, Date-Tamarind Chutney, whisked yoghurt, Green chutney (if using), Sev, coriander leaves and roasted peanuts one by one as shown in the video and the collage below.
- Top with coriander and cumin powders and serve immediately.
Dahi Matar Chaat | Yoghurt and Peas Chaat (Street Food)
Equipment
- Pressure Cooker
- Wet Blender
- Bowl
- Ladle
- Kadai
Ingredients
- 2 Cup Dry Green Peas Soak for 6 hours and cook soft
- 25 nos Papdi Use Baked Papdi Or hard poori
- 1 cup Yoghurt
- 1 TBSP Oil
- 1 tsp Garam Masala
- 1 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- 1 tsp Roasted Cumin Powder
- 1 cup Fresh Mint leaves
- 1 cup Green coriander
- ½ inch Cinnamon
- 1 inch Ginger
- 1 onion
- 1.5 tsp Salt
- 1 tsp Chaat Masala
- 1/4 cup Roasted Peanut
Instructions
- Soak the dry peas for 4-6 hours and cook it till soft. Drain out any water and retain for the gravy.
- Sauté all the ingredients for the masala paste indicated above one by one in 1 TBSP oil, till onion gets translucent and tomatoes shrivel a bit. Cool and grind together to a paste.
- In a pan, add the rest of the oil and sauté this above paste till the raw smell disappears.
- Add the cooked peas to the paste and 1/2 cup of water and any remaining water from the cooked peas
- Add salt, dry spice powders and let it cook for 15-20 mins till it comes to a slightly thickish consistency (it thickens further on cooling)
- Meanwhile, whisk the yoghurt with a pinch each of chaat masala, salt
- To assemble the chaat, take the baked papdi in a plate
- Crush it slightly
- Top with the peas mixture (warm the mixture)
- Sprinkle the shredded carrot, minced onion, Date-Tamarind Chutney, whisked yoghurt, Green chutney (if using), Sev, coriander leaves and roasted peanuts one by one as shown in the video and the collage .
- Top with coriander and cumin powders and serve immediately.
Notes
- Dry peas is soaked for 6 hours, cooked till soft (drain all water and use in gravy later). Fresh peas is not advised to be used in this recipe.
- The toppings are all customisable. Use what is on hand
- Spice levels indicated are moderate. Please adjust to suit taste and personal preferences.
Who will say no to chaat? Any chaat is welcome and appreciated. Love the dahi matar chaat.
yes, all kinds of chaat is a sure “yes” at home too!
The photos are simply tantalizing! Kalyani now you’ve got me craving for some chaat. A wonderful idea to use soaked peas for the chaat. Am sure they make the chaat more filling.
awww. thanks Mayuri. Chaat appeals to everyone na 🙂
That is a brilliant idea to use matar in chaat to make it yummier.
Yes, the matar is a good base
Dahi Matar Chaat looks lip smackingly delicious.. chilled dahi with matra and chutneys is indeed a gastronomic delight.
true that Swati.. Thanks.. yes Chaat is a crowd pleaser for all
The love for chats is never ending, be it any kind. Now, I have another variety here. It looks delicious and filling Kalyani.
Thank you, Jayashree..
Yum! That chaat looks so delicious I wish I could grab it straight off the screen. ????
Lovely idea to use matar as a base for chaat – a healthy alternative. Love how you have used baked papdi here instead of the fried version.
Thanks Priya. Matar as a base adds protein as well as eliminating the need for potato or other starch
Chat looks absolutely delicious, I always make tikki using dry peas and then make chat. But your version is so simple and easy next time will definitely try it.
Thanks for sharing such a delicious chat recipe.
Thanks Hema
Loved this vibrant chaat recipe..sounds like a real blast of flavors..so delicious!
thanks Jolly! it is truly a blast of flavours and textures too
Wow dahi matar chaat looks super tempting with inviting pics Kalyani, loved the way you used baked papad. I love dahi taste in chaat’s a lot, you made both this chaat tasty and protein rich by using dry peas.
thanks Aruna.
Chaat is loved by one and all. Who can say no to it. You have given it a lovely twish by adding matar. Variation in food is always enjoyable.
Thanks Shobha ji. yes, Chaat is adored by everyone 🙂
Dahi Matar Chaat looks incredible. A delicious treat for all Chaat lovers like me. Oh the chutney topping is tempting me to make Chaat now.
thanks preethi… do try this sometime 🙂
Chaats are cuch comfort eats. Being away from any street eats that we get usually these chaats are so dear to us. Love the layers of flavours in thisdahi matar chaat.
Thanks Seema. True – chaats are a total crowd pleaser to Indians no matter which part of the world they live in.
Who can resist such a tempting chaat ! Loved your version of dahi chaat with soaked peas. Sounds wholesome and flavorful !
THanks Poonam!
Dahi matar chaat looks so tempting, delicious and makes me mouthwatering. Now I am carving for some chaat now.
Thanks Narmadha.