Matar Samosa Chaat Recipe - Delicious Evening Tea Time Snack
A delicious evening snack chaat of crushed samosas drizzled with matar masala along with date tamarind chutney, green chutney and finally topped with some chopped onions and sev. Give this recipe a try for a special weekend snack or for a Diwali party at home.
The Matar Samosa Chaat Recipe is one of the best chaat recipes that you can make at home. The delicious chatpata matar topped with spicy aloo filled samosas drizzled with sweet and sour tamarind chutney and topped with onions and sev is a combination nobody can resist!
One of the best parts about winters or festivals is enjoying some delicious samosa chaat which is topped with hot matar masala, chutneys and onions. You can easily make this popular chaat recipe for a large crowd. Have every element ready before hand and them assemble the Matar samosa chaat at the time of serving.
If you are planning a chaat party, then you might also like the recipes like:
For Matar Masala
- 1 cup Dried Green Peas (Vatana) , soaked for 8 hours
- 1 teaspoon Kalonji (Onion Nigella Seeds)
- 1 inch Ginger , finely chopped
- 1 Onion , finely chopped
- 1 Tomato , finely chopped
- 2 Green Chillies , finely chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Chaat Masala Powder
- 1/2 teaspoon Garam masala powder
- 1 teaspoon Amchur (Dry Mango Powder)
- Salt , to taste For Chaat
- 8 Punjabi Aloo Samosa
- 4 tablespoons Sweet Chutney (Date & Tamarind)
- 4 tablespoons Green Chutney (Coriander & Mint)
- 1/4 cup Sev , bhujia
- 1 Onion , finely chopped
- 1/4 cup Fresh Pomegranate Fruit Kernels
How to make Matar Samosa Chaat Recipe - Delicious Evening Tea Time Snack
To begin making the Matar Samosa Chaat Recipe, first get all the ingredients ready.
Pressure cook the soaked matar along with a pinch of salt for about 6 to 8 whistles and turn off the heat. It will take approximately 30 minutes to get a well cooked matar.
Allow the pressure to release naturally. Once done, we will now make the matar masala.
Heat oil in a saucepan over medium heat; add the kalonji and allow it to sizzle. Add the onion, ginger, green chillies and saute until the onions are soft. Once soft, add the tomatoes and saute until it becomes mushy.
Once done, add the turmeric powder, chaat masala powder, garam masala powder and the amchur powder and give it a stir.
Add the cooked matar and stir well to combine. Add a little water to adjust the consistency of the matar masala for the samosa chaat. Check the taste and adjust the spices accordingly.
Once done, keep the matar masala aside.
Click here to get the recipe of the Punjabi Samosa Recipe, make them and keep them aside. Get the chutneys ready as well.
Break each samosa into 2-3 parts and smash it lightly with the palm of your hand.
In a large platter, spoon the matar masala at the bottom, arrange the samosas and drizzle them with Date Tamarind Chutney and Green Coriander Chutney. Sprinkle with red chili powder (if using), chaat masala powder and cumin powder.
Add a little salt to the beaten curd, and drizzle that as well over the Matar Samosa Chaat.
Finally top the Matar Samosa Chaat with bhujia sev and sliced onions and serve.