Samosa Matar Chaat is popular street food/chaat from North India. Yummy crisp spicy samosas crumbled then topped with spiced Matar ( cooked white peas) and seasonings is truly a bliss!
Personally, I am in love with hot crisp Punjabi Samosas and here in Bangalore its hard to find best one. That made me to make samosas frequently at home. Oh yes! when samosas are made, how can one forget to make this Samosa Matar Chaat at home. Aah! now no more rush to chaat corner as all things ( chutney and matar) are readily available at home as I always stuff them in my refrigerator. Since The size of the samosa I make is small so I have plated 2 samosas for each serving, if its the big one, you can use one samosa for each serving or as per your choice…. So, let’s start with making the best ever Samosa Matar Chaat at home
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4 Punjabi Samosas
1 cup, white peas, (Safed vatana)
1 green chilli, finely chopped
1/2 teaspoon haldi
1/2 tablespoon, tamarind pulp
Water as required
Salt as per taste
For Chaat Assembly:
1/2 cup, onion, finely chopped
Mint coriander chutney as required
Meethi (sweet) chutney as required
Chaat masala as required
Green Chili chopped as required
1 cup, yogurt + 1/2 teaspoon black salt, whisked well
Fine Sev as required
Red Chili powder as required
Lemon juice as required
Coriander leaves, finely chopped as required
Clean, wash and soak the white peas overnight.Pressure cook the soaked peas along with all the mentioned ingredients under the section “For Matar”
Cook till the peas are done but not very mushy. I prefer it to be of medium consistency so have used about 3 to 3½ cups of water.
You may adjust the consistency of the matar by increasing or decreasing the water quantity
Break / crumble each samosas on to a serving plates. Do not crush samosas very fine or mushy.
Top the crushed samosas with cooked matar and put lemon juice on to it
Pour the whisked yoghurt over the Matar
Dress the chaat with green chutney, meethi chutney, red chili powder, chaat masala, green chilies, onions, sev and Coriander leaves.