Mango Salsa Matra Chaat
Mango Salsa Matra Chaat — an innovative take on the classic Delhi street food, this is the ultimate summer dish! With chatpata vatana topped with a sweet and sour green chutney, mango salsa, and yogurt, there’s so much flavor and texture in this delicious dish!
Ingredients
Mango Salsa:
- 1 cup mangoes , finely chopped
- 1/2 cup onions , finely chopped
- 1/4 cup tomatoes , finely chopped
- 2 tbsp cilantro , finely chopped
- 1 tbsp green chilies , finely chopped
- 1 tsp garlic , finely chopped
- 1/2 tsp smoked paprika , or red chili powder
- 1 tsp roasted cumin powder
- 1 tsp oregano
- salt , to taste
- 2 tsp olive oil
- 2 tsp hot sauce
- 1 tbsp lemon juice
Matra For Boiling:
- 1 cup dried white peas (vatana) , soaked in water for 6 to 8 hours
- 1 small potatoes , chopped in small pieces
- 1/2 tsp turmeric powder
- 1 tsp salt
- 2 cups water
Spicy Matra:
- 1 tsp red chili powder
- 1 1/2 tsp roasted cumin powder
- 1 tsp chaat masala
- 1 tsp mango powder (amchur)
- 1/2 tsp garam masala
- 1/2 tsp black salt
- salt , if needed
- 2 green chilies , finely chopped
- 1 inch ginger , julienned
- 2 tbsp lemon juice
- 1 tbsp cilantro , finely chopped
- 2 tbsp khatti meethi chutney
Khatti Meethi Chutney:
- 3/4 cup cilantro with tender stems
- 1/3 cup mint leaves
- 1 small ball tamarind
- 2-3 small thai green chilies , roughly chopped
- 1/2 inch ginger , roughly chopped
- 1/4 tsp asafoetida powder (hing)
- 1/2 tsp cumin seeds
- 3 tsp sugar
- 1/4 tsp black salt
- 1/2 tsp salt
- 2 tsp sev (bhujiya)
- 2-3 ice cubes
- 3 tbsp ice water
Garnish:
- beaten yogurt , mixed with salt & sugar
- khatti meethi chutney
- pomegranate seeds
- sev (bhujiya)
Instructions
Khatti Meethi Chutney:
-
Blend together everything and adjust the consistency according to your preference. We will only use 2 tbsp chutney for the chaat, and the rest can be stored in the fridge for later use.
Mango Salsa:
-
Add all ingredients to a bowl, and toss together until combined.
Spicy Matra:
-
Soak the dried white peas (white vatana) for 6-8 hours or ideally overnight in water.
-
Drain the white peas. Add them to a pressure cooker with 1 1/2 cup water, diced potatoes, turmeric powder and salt. Cook for 2 whistles, one on high flame and one on medium flame.
-
When done, lightly mash the potatoes and white peas using the back of the spoon, to release some starch and thicken the vatana. If the vatana is too watery then you can remove some water.
-
Now, mix in all the other spicy matra ingredients along with 2 tbsp khatti meethi chutney. Your spicy matra is ready.
Chaat:
-
To assemble, add a layer of warm spicy matra in your serving dish. Drizzle some beaten yogurt and chutney on top.
-
Then, top it off with mango salsa, and garnish with more yogurt, pomegranate seeds and bhujiya. Your Mango Salsa Matra Chaat is ready! Enjoy!