Mattar Chaat

Mattar Chaat

A common street chaat in Calcutta. The vendors have the the boiled mattar ready and mix in the vegetables and spices based on your preference. Make it as sweet or spicy as you like. 

This recipe has no oil and is a great snack. 

INGREDIENTS ( per portion )

Took 4-5 tbsp of cooked mattar
1 or 1/2 onion chopped
1 or 1/2 cucumber chopped
1 or half tomato chopped
Few green chillies chopped according to taste
1" -1/2 " pc ginger chopped
1-2 tbsp chopped
4-5 tbsp Tamarind sauce
Few drops of lime 



  • Soak the white mattar overnight 
  • Drain and add to a pressure cooker 
  • Add double the amount of water ( double raw weight of mattar) 
  • Pressure cook for 10 to 15 mins on low flame 
  • Release the pressure carefully
  • Once the pressure is released, open the cooker and check on the mattar. If it is not cooked you can cook it on low gas for a little longer (without the lid) till done
  • Store till needed

Assembling the Chaat ( one portion ) 

  • Finely chop all the vegetables 
  • Put cooked 4-5 tbsp  cooked mattar in a bowl
  • Add the chopped onion, cucumber, tomato, ginger, green chillies and coriander to it
  • Add 3-4 tbs of the Tamarind sauce
  • Add a small amount of chaat masala and mix well
  • Garnish with little of the above ingredients and a few drops of lime 



  • Soak one ball of tamarind in 1/2 cup water (sauce has to be thick)
  • Strain and keep in a bowl
  • Add black salt according to taste
  • Red chilli powder according to taste
  • 1/4 tsp jeera powder (roasted)
  • 1/4 tsp chat masala
  • 1/4 tsp dhaniya powder (roasted)
  • Mix nicely 

Note : this is a chaat ,so chillies, sourness and chopped ingredients, can be adjusted to personal choice.


1 comment

  • Bhupinder Kaur Saggu

    I am from West Bengal I know the delicious taste of ghughni.Thanks for sharing this information.

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