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Gerla de Boer Vegan recipe

Matra Chaat

  • Author: Gerla de Boer
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 1 1x
  • Diet: Vegan


I love chaat in every form and shape. One of my favourite ones is deep-fried chickpeas and kale from the Tiffin Truck in Cambridge. This recipe is a variation on the famous Dehli chaat, also known as Matar chaat.


  • 75 gram cooked Flamingo peas
  • prepare the Flamingo peas 7 hours before you start this recipe 
  • how to prepare Flamingo peas –  instructions
  • small potato ( approx. 60 gr.)
  • 3 cherry tomatoes cut in quarters
  • a handful of rocket salad
  • 1/2 ts Chat masala
  • 1/4 ts Kasmihiri chilli powder
  • a pinch of salt
  • 1 popadom ( optional)

Sweet yoghurt

  • 1.5 tbs Greek or coconut yoghurt
  • 1/2 ts honey
  • pinch of salt

Green chutney

  • this recipe serves at least 4, it is difficult to make just one portion. ( delicious as a dressing on any salad or as a dip)
  • handful coriander – leaves only
  • a handful of mint leaves – leaves only
  • 1/2 green chilli
  • juice of 1 lemon
  • 3 tbs of Greek or coconut  yoghurt
  • pinch of salt


  • liquid tamarind
  • pomegranate seeds
  • black salt


  • peel the potato and cut into slices, you might want to cut the slices in half if the potato is too big
  • boil the potato in salty water briefly, the potatoes still should have a crunch ( approx. 5 minutes)
  • to make the sweet yoghurt by mixing all the ingredients
  • to make the green chutney – chop the mint and coriander and put all the ingredients in a blender. It works better using a hand blender rather than a kitchen machine. A Nutribullit would work too. 
  • fry the potatoes in a bit of olive oil
  • once the potatoes are slightly browned, add the Flamingo peas, a pinch of salt, the Chat masala and the Kashmiri chilli powder
  • turn off the heat
  • put the tomatoes for approx. 2 to 3 minutes under a grill
  • time to dress the plate – put the rocket on the plate, then the potatoes and the Flamingo peas followed by the tomatoes.
  • dress the plate with the sweet yoghurt, green chutney, pomegranate seeds and black salt
  • pop the popadom into the microwave for 4 minutes or fry it in oil in a frying pan in oil


You can use chickpeas if you don’t have Flamingo peas. Bengal gram (black chickpeas) would be my preferred choice.

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