Matara is a very popular street food in North India. It has a very simple flavor and it’s very easy to make. It can be eaten as a snack just by itself or it can be eaten with fresh Kulchas.
|Preparation time:||30 minutes|
|Matara (Dried Peas)||2 cups|
|Black Salt||1/2 tsp|
|Cumin Seeds (Jeera)||1 tsp|
|Coriander Seeds||2 tbsp|
|Red Chilli Powder||1 tsp|
|Chaat Powder||1 tsp|
|Fresh Coriander Leaves||1/2 cup|
|Ginger||1 inch piece|
|Red Onion||1/2 cup chopped|
|Tamarind Paste||2 tbsp|
- Soak matara overnight.
- Boil matara in pressure cooker with 3 cups of water and salt. Once the cooker starts whistling, turn down the heat. Turn it off in 15 minutes. Open the cooker when steam dies down.
- While matara is boiling, chop the green chillies and cut fine juliennes of ginger.
- Chop onion finely and keep aside.
- Separate the coriander leaves from stems. Wash the leaves and chop them roughly.
- Dry roast cumin seeds and coriander seeds and grind them coarsely.
- Mix cumin and coriander powder to the boiled matara. Add chilli powder, chaat masala and tamarind paste. Squeeze the lemon in matara.
- Mix to incorporate well.
- To serve, take matara in a bowl and top it with onion, green chillies, coriander leaves and julienned ginger.
- You have to be very careful when boiling matara because they dissolve pretty quickly. Ideally boiled matara should be soft and the grains should stay separate.
- If you are serving it as snack, top it with tamarind chutney.
- The final preparation should not be too dry. If it becomes dry, add a little water to it. Matara become drier after they cool down.
- You can even chop tomatoes and add to matara.