A festive twist on Delhi’s famous street-style Matra Chaat, with butter-roasted pineapple, tangy chutneys, aromatic spices, and hot garlic masala kulchas!
There’s something about Delhi’s street food that brings back so many memories, especially those little roadside chaat stalls serving hot, spicy, and tangy matra chaat with freshly toasted kulchas. It’s one of those comforting flavors that never gets old!
WATCH HOW TO MAKE ROASTED PINEAPPLE TAWA MATRA CHAAT:
This Roasted Pineapple Tawa Matra Chaat brings a little something unexpected to the much-loved classic. We’ve added butter-roasted pineapple, which soaks up the spices and chutneys, adding a delicious contrast to the savory matra. The combination might sound unusual, but it works wonderfully!
What makes this recipe even more special is preparing and serving it right on a heavy-bottomed tawa. Once everything comes together, the tawa goes straight onto a traditional sigri, keeping the chaat warm while making an elegant centerpiece for the table.
Paired with hot, buttery Garlic Masala Kulchas, this is a wonderful appetizer for Diwali parties, festive gatherings, or whenever you’re craving a little taste of Delhi at home.
Tips for the Perfect Tawa Matra Chaat
Cook the matra until tender: The white peas should be completely cooked and soft, but still retain some texture. This gives the chaat its characteristic street-style consistency.
Use a potato ricer: Ricing the potatoes directly into the matra helps thicken the mixture without making it overly mashed or pasty.
Roast the pineapple until golden: Sautéing pineapple in butter enhances its natural sweetness and helps it blend beautifully with the spices and chutneys.
Adjust the chutneys to your taste: Some prefer their chaat extra tangy, while others enjoy a little more sweetness. Add green and tamarind chutneys as desired.
Add the fresh garnishes at the end: The grated vegetables, ginger juliennes, chilies, and herbs bring freshness, texture, and color to the finished chaat.
Serve it warm: A heavy-bottomed tawa helps retain heat, and placing it on a sigri makes the dish perfect for festive gatherings and interactive table serving. Use a heat-safe, stable setup and protect the table from the hot cookware.
Why You’ll Love This Recipe
This Roasted Pineapple Matra Chaat has everything we love about Delhi-style street food, with an unexpected touch that makes it feel extra special. The spicy matra, tangy chutneys, buttery pineapple, and fresh toppings create a wonderful combination of flavors and textures.
And when paired with hot garlic masala kulchas, it’s a festive dish that’s just as enjoyable to serve as it is to eat!
Whether you’re planning a Diwali dinner, hosting a festive chaat party, or simply looking for a different Indian street-food recipe, this is one you’ll want to make again and again.
If you like this, please try my other recipes:
- Personal Chaat Boards
- Pineapple Coconut Sprouted Chaat
- Orange Dahi Vada Layer Chaat
- Crispy Rice Pakora Chaat
A festive twist on Delhi's much-loved street-style Matra Chaat! Soft, flavorful white peas are cooked with aromatic spices on a tawa, combined with butter-roasted pineapple, tangy chutneys, and fresh, crunchy toppings. Served straight from the tawa with hot garlic masala kulchas, this is a wonderful addition to any festive spread.
- 1 1/2 cups dried white peas (vatana) , safed matra, soaked overnight
- 3 cups water , or as needed
- 1 medium onions , finely chopped
- 1 medium tomatoes , halved
- 2 small potatoes , halved
- 1 tsp salt
- 1/2 tsp turmeric powder
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1/4 tsp asafoetida powder (hing)
- 2 dried red chilies
- 1 tbsp ginger , finely chopped
- 2-3 green chilies , finely chopped
- 1/4 cup water , or as needed
- 1/2 cup tomatoes , finely chopped
- 1/2 cup onions , finely chopped
- 1 1/2 tsp chaat masala
- 1 1/2 tsp chana masala
- 1 1/2 tsp roasted cumin powder
- 1 tsp black salt
- 1 1/2 tsp red chili powder
- 1/2 tsp garam masala
- 1 1/2 tbsp lemon juice , or as needed
- mint cilantro chutney
- tamarind chutney
- butter roasted pineapple , reserve a little for garnish
- 1/2 tsp turmeric powder , optional, to adjust the color
- salt , to taste
- 1 cup fresh pineapple , finely diced
- 1 tbsp butter
- onions , finely chopped
- tomatoes , finely chopped
- carrots , grated
- radish , grated
- beetroot , grated
- ginger , julienned
- green chilies , finely chopped
- cilantro , chopped
- butter roasted pineapple , reserved
- 6 mini kulchas
- butter , or ghee
- 7-8 cloves garlic , very finely chopped
- 2 tbsp cilantro , finally chopped
- 2 tsp onion seeds (kalonji)
- red chili powder , as needed
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Wash the dried white peas and soak them overnight. Drain the soaking water.
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Transfer the soaked matra to a pressure cooker along with 3 cups water, finely chopped onion, halved tomato, potatoes, salt, and turmeric powder.
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Pressure-cook until the matra is completely tender.
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Remove the boiled potatoes and keep them aside. Reserve the cooking liquid.
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Heat ghee on a heavy-bottomed dosa tawa.
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Add cumin seeds, hing, and dried red chilies. Allow them to sizzle.
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Add finely chopped ginger and green chilies. Sauté until fragrant.
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Add a splash of water and sauté the aromatics and spices for another minute or two.
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Add the cooked matra and mix everything well.
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Using a potato ricer, press the boiled potatoes directly into the matra. Mix until the potatoes blend into the chaat, giving it a thick consistency.
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Add some reserved cooking liquid or water to adjust the consistency and let it simmer over low heat.
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Heat butter in a separate pan.
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Add finely diced pineapple and sauté over medium-high heat until golden and lightly caramelized.
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Reserve a little roasted pineapple for the final garnish.
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Once the cooked matra and riced potatoes have simmered together and reached the desired consistency, keep the heat low.
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Add the butter-roasted pineapple, reserving a little for garnishing.
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Add the finely chopped onions and tomatoes.
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Add green chutney and tamarind chutney as desired, followed by chaat masala, chana masala, roasted cumin powder, black salt, red chili powder, garam masala, and lemon juice.
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Mix everything well so the pineapple, onions, tomatoes, chutneys, and spices come together. Adjust the seasoning and consistency as needed.
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Finish with ginger juliennes, finely chopped green chilies, grated beetroot, grated carrots, grated radish, reserved roasted pineapple, and fresh cilantro or microgreens.
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Place the tawa directly onto the sigri to keep the chaat warm and serve with freshly toasted garlic masala kulchas.
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Mix the very finely chopped garlic and cilantro stems together to make a flavorful garlic-herb mixture.
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Heat a little butter or ghee on a roti tawa. Add some of the garlic-cilantro mixture and sprinkle a little kalonji. Sauté briefly until fragrant. Sprinkle red chili powder as needed.
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Place a mini kulcha directly over the seasoned butter and press lightly so it absorbs the flavors.
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Brush the other side with a little butter or ghee and toast until golden on both sides. Repeat with the remaining kulchas, distributing the garlic-cilantro mixture and kalonji evenly.
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Serve the Roasted Pineapple Tawa Matra Chaat hot, directly from the tawa placed on the sigri, with freshly toasted garlic masala kulchas, extra chutneys, yogurt or raita, and achar on the side.
Recipe Video
- Reserve some of the butter-roasted pineapple for the very end. It adds a lovely finishing touch to the colorful chaat and makes the pineapple element stand out in the presentation.
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