Matar Chaat originates from North Indian street stalls where vendors serve quick, tangy snacks made from boiled peas, potatoes, and vibrant chutneys. It became popular during festivals like Holi and Ramadan because it is inexpensive, filling, and can be prepared in large batches for crowds.

Traditionally, the hot pea mixture is placed in a shallow bowl, topped with finely chopped onions, tomatoes, fresh coriander, a drizzle of tamarind‑mint chutney, lemon juice, chaat masala, and a generous sprinkle of sev. It is eaten with a spoon or directly with the fingers, often accompanied by a glass of chilled water or a sweet lassi.

In Gujarat, the chaat is sweeter, using jaggery and a thicker sweet chutney. In Maharashtra, a hint of kokum replaces tamarind for a distinct sourness. In Delhi‑area stalls, the peas are often fried after boiling for extra crunch, creating a ‘ragda‑pattice’ style chaat.

Matar Chaat is a favorite during Holi, Ramadan Iftar, and regional fairs (melas) because it is quick to serve, satisfies hunger, and offers a balance of sweet, sour, and spicy flavors that complement festive meals.

Authentic Matar Chaat uses yellow split peas (ragda), fresh mint, coriander, tamarind pulp, hing, and roasted cumin‑chili powder. Substitutes like canned peas, dried mint, or store‑bought chaat masala can be used, but they alter the fresh, tangy profile of the original street version.

Matar Chaat pairs beautifully with other chaat varieties such as papdi chaat, bhel puri, and sev puri. It also complements a simple dal‑roti meal or a cooling cucumber raita during hot weather.

Its uniqueness lies in the combination of soft boiled peas and potatoes with a zingy mint‑tamarind chutney, roasted cumin‑chili powder, and the crunchy topping of sev. The balance of textures—soft, tangy, spicy, and crispy—creates a multi‑sensory experience that is quintessentially Indian.

Common mistakes include under‑soaking the peas (resulting in a hard texture), over‑roasting the cumin‑chili powder (causing bitterness), and adding too much water after tempering, which makes the chaat soupy. Follow the soaking time, watch the spices closely, and adjust liquid gradually.

The pinch of baking soda raises the pH of the cooking water, softening the pea skins faster and ensuring a uniformly tender texture, which is essential for the melt‑in‑your‑mouth feel of street‑style chaat.

Yes. Cook the peas and potatoes a day ahead, store them in the refrigerator, and keep the mint‑coriander chutney separate. Reheat the pea base gently, then add fresh chutney, lemon juice, and sev just before serving for maximum freshness.

The YouTube channel Bristi Home Kitchen specializes in easy‑to‑follow Indian home‑cooking tutorials, focusing on everyday comfort foods, festive snacks, and quick recipes that use readily available ingredients for busy households.

Bristi Home Kitchen emphasizes minimal equipment, step‑by‑step visual cues, and budget‑friendly ingredient swaps, making street‑food classics like Matar Chaat accessible to home cooks without needing specialized tools or exotic spices found on other channels.