White Matar are premium dried white peas — the star of beloved street foods like ragda pattice, matar kulcha and Kolkata-style ghugni. Mild and starchy, they cook into a creamy, satisfying base that carries spices and chutneys wonderfully.

Street-Food Favorite

• Dried white peas with a mild, hearty flavor
• The classic base for ragda, matar chaat and ghugni
• A budget-friendly, protein-rich pulse
• Cooks creamy while holding gentle shape

How to Use

Rinse and soak overnight, then pressure cook until soft. Simmer with onion, tomato and chaat spices for ragda or matar, and top with chutneys, onion and sev.

FAQs

What is white matar used for? It is the base for ragda, matar kulcha, ghugni and many North Indian street snacks.

Do I need to soak white peas? Yes, an overnight soak gives the best texture and even cooking.

Can I sprout white matar? Yes, soaked white peas sprout well for salads and sabzi.

Packaged in a facility that also processes tree nuts, peanuts, sesame, soy and wheat. Rinse before cooking.