Matar Chaat in Instant Pot (White Peas Dip)

A bowl of white peas dip garnished with onions, tomato, cilantro and a wedge of lime

Matar chaat or Matra Chaat, an Indian spiced dry white peas dip, is one of the most popular street foods you will find in New Delhi.  Cooked white peas are tossed with onion, tomato, cilantro, and seasoned with tangy Indian spices, and lime juice. It is literally a party in your mouth!

This lip-smacking dish is typically enjoyed as chaat, which means snack in Hindi, and, it also makes for a light and fulfilling meal, when served with a side of Kulcha, a delicious Indian flat bread. 

A popular variation in my home is to serve this tasty vegan dish as a dip for crackers or pita chips.  

A bowl of Indian white peas dip served with chopped condiments

Dump & Start Instant Pot Recipe

Indian spiced chickpeas curry called chole, served with a puffed bread called bhatura
Another popular street-food: Punjabi Chole Bhature

In this simple dump-and-start recipe, I cook the pre-soaked dry white peas with mild Indian spices. My electrical pressure cooker, Instant Pot, comes in very handy here, as it reduces the cooking time considerably, and I don’t have to baby-sit it while it’s cooking.

I toss the cooked peas with chopped onions, tomato, and cilantro, and season it with tangy chaat masala, roasted cumin and freshly squeezed lime juice.  With a dash of cayenne, the flavors combinations in this dip are just mind-blowing.

Protein & Fiber-Rich, Vegan & Gluten-Free

Dry White Peas, or whole Pigeon Peas, belong to the family of legumes, and carry the same great advantages of being high in fiber and protein.  They are naturally vegan and gluten-free too. White Peas are somewhat similar in looks and texture to Chickpeas. 

There are two varieties of Dry White Peas,  white (more like beige), and green. I prefer the taste of the white ones as they tend to be more on the creamier side. But this recipe can be made with dried Green Peas as well.

How to Make Matar Chaat in Instant Pot

Just like chickpeas, White Peas also have to be rehydrated before cooking.  Soaking them overnight allows them to rehydrate and also shortens the cooking process. I pressure cook these in my Instant Pot, and they are perfect when cooked for 15 minutes on Bean/Chili mode.

Here is what I do:

Pigeon-Peas-Dip, instant pot recipes

Pressure cook pre-soaked peas
Pigeon-Peas-Dip, instant pot recipes

Add chopped onion
 
Pigeon-Peas-Dip, instant pot recipes

Then add chopped, de-seeded tomato
Pigeon-Peas-Dip, instant pot recipes

Finally add chopped cilantro
Pigeon-Peas-Dip, instant pot recipes

Some fresh lemon/lime juice
Pigeon-Peas-Dip, instant pot recipes

Add spices
Pigeon-Peas-Dip, instant pot recipes

Toss gently, mixing everything together
Pigeon-Peas-Dip, instant pot recipes

Serve as an appetizer or main meal

Matar Chaat Dip

I like to serve Matar Chaat as a dip with pita chips or crackers.  It can also be served with carrot and cucumber slices for a healthier lower-carb snack.

Using a cracker to scoop Indian Spiced white peas dip called Matar Chaat

Matar Kulcha- Easy Weeknight Dinner

This is a popular weeknight dinner in my home. I make a pot of Matar chaat, and serve it alongside store-bought Kulcha, a delicious flatbread made with all-purpose flour, or Naan.

Matar Chaat goes really well with toasted or warmed sourdough bread as well. I find the taste of sourdough bread to be very similar to the fermented tangy taste of a ‘kulcha’!

Matar chaat, Indian white peas dip served with a side of Kulcha flatbread, and chopped onions, tomato and cilantro

Variation: Ragda Patties (Popular Mumbai Street Food)

Ragda Patties, or Pattice, is an extremely popular street food in Mumbai. Like Matar Chaat, it is also made with dry white peas, and is served alongside pan-fried potato tikki (patties). ‘Ragda’ refers to the white peas curry, and ‘Patties’ refers to the potato tikki.

How to Make Ragda Patties in Instant Pot

You can make Ragda using this recipe, in your pressure cooker. The only change you need to make is, adding more water, since Ragda has a more curry-like consistency. So, adding 2 cups of water for 1 cup of soaked white peas works great.

As for Patties, or the Aloo Tikki, if you have the time, simply boil some potatoes, mash them, season them with salt, cumin, cayenne and form golf-ball size firm discs.

Heat a skillet on medium-high heat, and pan fry them, with very little oil, till they turn golden brown in the middle. A great short-cut is to use store-bought frozen hash-brown patties!

How to Serve Ragda Patties

To serve Ragda Patties, place 2 potato patties on a plate and top with a generous ladle full of Ragda (white peas curry). Now, top that with Cilantro Chutney, Date-Tamarind chutney, chaat masala and some chopped onion, tomato, sliced ginger and chopped cilantro. Sprinkle in some bhujia or sev (crunchy gram flour noodles) on top and enjoy this delicious snack.

Popular Indian Recipes for your Instant Pot

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A bowl of white peas dip garnished with onions, tomato, cilantro and a wedge of lime

Matar Chaat in Instant Pot (White Peas Dip)

Easy dump & start recipe for Matar chaat, a popular Indian white peas dip! Enjoy it as a dip or snack, or a flavorful meal with a side of Naan or Kulcha.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 15 minutes
Soaking Time: 8 hours
Total Time: 8 hours 50 minutes
Servings: 10 people
Calories: 76kcal
Author: Spice Cravings

Ingredients

Pressure Cook Peas

Dressing for chaat/dip

  • 1/4 cup finely chopped onion : about 1/4 large onion
  • 1/4 cup tomato de-seeded and finely chopped : about 1 Roma tomato
  • 1/4 cup chopped cilantro
  • 1/2 lime juiced. Adjust based on size and juiciness of lemon/lime
  • 1 teaspoon Chaat Masala
  • 1 teaspoon roasted cumin powder
  • 1/4 tsp cayenne (optional)
  • 1 tbsp ginger about 1 inch pc, julienned (optional)

Instructions

  • Soak the peas: Rinse white peas 2-3 times.  Soak them in 3 cups of water, overnight, or for 8 hours.
  • Pressure cook peas: Rinse out the peas and pressure cook them with fresh water and ingredients listed under “pressure cook” section. Quick tip: adding warm water shortens the time it takes for the pot to come to pressure. Cook them in the instant pot on bean mode for 15 minutes.  Let the pressure release naturally (NPR).
  • Dress them up: Open the lid and let them cool for 10 minutes, uncovered. Add chopped onions, tomatoes, cilantro and seasonings. Gently mix everything together. Serve as an appetizer with pita chips or with cucumber slices. Alternatively, serve with Naan, kulcha or toasted sourdough bread for a fulfilling main meal.

Notes

Ragda: To make Ragda-Patties, increase the water quantity to 2 cups while pressure cooking white peas.
Dinner portion: If you want to serve it with a side of Naan or Kulcha, this quantity will serve 4-5 people.
Nutrition estimate: The nutrition facts are based on this dish being used a dip. 
Total time: Soaking: 8 hours, Prep: 10 mins, Pressure Build-up: 10 mins, Pressure cook: 15 mins, NPR: 15 mins
If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 76kcal | Carbohydrates: 14g | Protein: 4g | Sodium: 239mg | Potassium: 303mg | Fiber: 3g | Vitamin A: 2.5% | Vitamin C: 2.4% | Calcium: 3.1% | Iron: 6.8%
Course: Appetizer, Side Dish, Snack
Cuisine: Indian
Keyword: appetizers, dips, glutenfree, instant pot indian recipes, instant pot indian vegetarian recipes, Vegan
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Easy dump & start recipe for Matar chaat, a popular Indian white peas dip! Enjoy it as a dip or snack, or a flavorful meal with a side of Naan or Kulcha.
#spicecravings #indianfood #vegetarian #vegan #glutenfree #instantpot

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