Roasted Pineapple Tawa Matra 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.
Ingredients
For Boiling the Matra:
- 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
Tawa Tadka:
- 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
For Mixing into the Matra Chaat:
- 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
Butter-Roasted Pineapple:
- 1 cup fresh pineapple , finely diced
- 1 tbsp butter
Toppings:
- onions , finely chopped
- tomatoes , finely chopped
- carrots , grated
- radish , grated
- beetroot , grated
- ginger , julienned
- green chilies , finely chopped
- cilantro , chopped
- butter roasted pineapple , reserved
Garlic Masala Kulchas:
- 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
Instructions
Boil the Matra:
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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.
Prepare the Matra on the Tawa:
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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.
Butter-Roast the Pineapple:
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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.
Assemble the Matra Chaat:
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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.
Prepare the 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.
Serve:
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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
Recipe Notes
- 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.