Safed Matar Recipe – White Pea & Peanut Chaat – Authentic Indian Snack

Last Updated on 2 months by Neha Deshmukh

Safed Matar Recipe – White Pea & Peanut Chaat – Authentic Indian Snack

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Safed Matar Chaat. It’s a vibrant, flavorful, and incredibly satisfying snack that’s perfect for any time of day. I remember my grandmother making this during the cooler months, and the aroma would fill the entire house. It’s a taste of home, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Safed Matar Chaat is more than just a snack; it’s an explosion of textures and tastes! You get the soft, slightly sweet peas, the satisfying crunch of peanuts, a zing from the lime, and a lovely kick from the spices. It’s quick to make, requires minimal cooking, and is incredibly refreshing. Plus, it’s naturally gluten-free and can easily be made vegan!

Ingredients

Here’s what you’ll need to whip up this delicious chaat:

• 1 cup dried white peas (safed matar)
• ½ cup peanuts
• ½ onion, finely chopped
• 1-2 tomatoes, finely chopped
• 1 green chili, finely chopped (adjust to your spice preference)
• 1 tbsp lime juice
• 2 tbsp coriander leaves, chopped
• ½ tsp red chili powder
• ½ tsp cumin powder
• ¼ tsp kala namak (black salt)
• 1 tsp chaat masala
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients to make sure your chaat turns out just right:

Dried White Peas (Safed Matar) – Regional Variations & Soaking Tips

Safed Matar, or dried white peas, are the star of the show! You can usually find them at Indian grocery stores. Sometimes they’re called vatana too. It’s crucial to soak these for at least 6 hours, or even overnight. This softens them up and reduces cooking time. I usually soak mine overnight for the best results.

Peanuts – Roasting for Optimal Flavor

Don’t skip roasting the peanuts! It really brings out their flavor and gives them that perfect crunch. I prefer using raw peanuts, but you can use pre-roasted if you’re short on time. Just be careful not to burn them.

Kala Namak – The Secret to Authentic Chaat Flavor

Kala namak, or black salt, is what gives chaat its signature tangy, slightly sulfurous flavor. It’s a game-changer! You can find it at most Indian grocery stores or online.

Chaat Masala – Brand Recommendations & Flavor Profiles

Chaat masala is a blend of spices that adds a wonderful complexity to the chaat. MDH and Everest are popular brands, but feel free to experiment and find your favorite. Each brand has a slightly different flavor profile, so it’s fun to explore!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the dried white peas in plenty of water for 6-8 hours, or ideally overnight. Drain and rinse them well.
2. Next, pressure cook the soaked peas with a pinch of salt for about 2 whistles (or about 15 minutes in an Instant Pot). Once cooked, drain and let them cool completely.
3. While the peas are cooking, roast the peanuts on low heat until they turn golden brown. Rub them with a clean kitchen towel to remove the skins.
4. In a large bowl, combine the cooked peas, roasted peanuts, chopped onion, tomatoes, and green chili.
5. Now, add the red chili powder, cumin powder, kala namak, chaat masala, and lime juice.
6. Gently mix everything together, being careful not to mash the peas.
7. Finally, garnish with fresh coriander leaves and serve immediately!

Expert Tips

Here are a few tips to help you make the best Safed Matar Chaat:

Soaking & Cooking the Peas for Perfect Texture

Don’t underestimate the soaking time! Properly soaked peas cook evenly and have a much better texture. You want them to be soft but still hold their shape.

Roasting Peanuts – Avoiding Burning & Achieving Crunch

Keep a close eye on the peanuts while roasting. They can burn quickly! Stir them frequently and remove them from the heat as soon as they turn golden brown.

Balancing the Spice Levels

Adjust the amount of green chili and red chili powder to your liking. Start with less and add more as needed.

Achieving the Right Consistency

You want the chaat to be slightly moist but not soggy. If it seems too dry, add a little more lime juice.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your chaat masala ingredients to ensure they don’t contain any animal-derived products.
• Gluten-Free Confirmation: Yes, this recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder chaat, remove the green chili and reduce the red chili powder to ¼ tsp. For a spicier kick, add another green chili or increase the red chili powder.
• Festival Adaptations: This chaat is a popular snack during festivals like Holi and Diwali. My family loves to make a big batch for guests!

Serving Suggestions

Serve Safed Matar Chaat immediately for the best crunch. It’s delicious on its own, or you can pair it with a cup of chai. It also makes a great side dish with a simple Indian meal.

Storage Instructions

Honestly, this chaat is best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. The peanuts will lose some of their crunch, but it will still taste good!

FAQs

Let’s answer some common questions:

What is Safed Matar and where can I find it?

Safed Matar are dried white peas, commonly used in Indian cuisine. You can find them at Indian grocery stores or online retailers.

Can I use canned white peas instead of dried? What adjustments should I make?

You can use canned white peas in a pinch, but the flavor and texture won’t be quite the same. Drain and rinse the canned peas well, and reduce the cooking time – you won’t need to pressure cook them! Just gently mix them with the other ingredients.

How can I make this chaat ahead of time? Will it still be crunchy?

It’s best to assemble the chaat just before serving to maintain the crunch. You can cook the peas and roast the peanuts ahead of time and store them separately. Then, combine everything when you’re ready to eat.

What is Kala Namak and can I substitute it?

Kala namak is black salt, known for its unique flavor. If you can’t find it, you can use regular salt, but it won’t have the same tangy kick.

Can I adjust the amount of green chili to control the heat?

Absolutely! Feel free to adjust the amount of green chili to your spice preference. You can also remove the seeds from the chili for a milder flavor.