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.

Serve the Matar Samosa Chaat as a evening tea time snack or as a appetizer for your chaat parties along with Homemade Vada Pav and Chaas Dahi Vada Recipe.