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Learn how to make a Bengali-style matar chaat recipe at home. This is the easiest chaat I have ever made. It is so simple, requires fewer ingredients, and takes very less time to prep (which is the best part!).

So, if you are craving a tangy and flavourful chaat, give this a try. It is easy to make and also very healthy.

What is Kasundi?

Kasundi is a Bengali mustard sauce which is made by fermenting the mustard seeds. It has a highly pungent and sharp flavour. Just like a pickle/achaar or a wasabi sauce has a unique intense flavour, the same way kasundi also has a distinctive taste.

How to use it?

This Bengali mustard sauce can be of various types, some can have a mild flavour and some can be really strong. It depends on the brand you are using. So before adding it to the matar, taste it and use it according to your liking.

Watch how to make the Bengali-Style Matar Chaat recipe:

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Ingredients:

2 cups safed matar/white peas/vatana, boiled

½ cup onion, chopped

½ cup tomato, chopped

1.5 tsp ginger, chopped

1-2 green chilli, chopped

1.5 tbsp lemon juice

2 tsp roasted jeera/cumin powder

Salt to taste

Black salt to taste

1.5 tbsp kasundi, or as per your taste

⅓ cup nylon sev

More sev for garnishing

Method:

In a large bowl, add the boiled white matar, onion, tomato, ginger, green chilli, lemon juice, roasted cumin powder, salt, black salt and kasundi.

Combine everything very well.

Give it a taste and adjust it as per your liking.

Add nylon sev. Mix well.

Immediately transfer it to the serving bowl.

Sprinkle more nylon sev on top.

Bengali-style matar chaat is ready to serve!

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