Matar Kulcha is one of the most famous street food in Delhi. A classic vegetarian dish made of dried white peas (matar), spices, and served with a white flatbread called kulcha. Matar Kulcha is hearty enough to serve as a meal or as a snack, and leftovers make the best next-day meals.
Matar Kulcha Recipe is so simple and finger licking delicious that once you have it, there is absolutely no way you would want to stop. White peas or safed matar are used in many street food recipes.
Unlike Bhatura or Naan, Kulcha remains soft even when they become cold. They don’t become hard. So they can be made in advance and stacked up and stored in the fridge. When serving they can be reheated on a griddle or in the microwave until slightly warm.
If you don’t have kulcha then you can eat the matar curry with naan too. You can also have the matar plain without any accompaniment. you can have readymade kulchas than you just need to make the matar and you have a nice breakfast or brunch.
The delicious combination of chole kulcha is must-try street food.
There are two kinds of peas available in the market. One is the dried green peas, and the other type is the dried white peas. Both the peas have different cooking times, taste, and texture.
This matar kulcha recipe is made with white peas.
Ingrediants for matar kulcha
- For Matar
- White matar (boiled) – 2 cups
- Salt – to taste
- garam masala – 1 tbsp
- Chaat masala – 1 tbsp
- cumin powder – 1 tbsp
- Black pepper powder – ½ tsp
- tamarind pulp – 1 tbsp
- Green chilli chopped – ½ tbsp
- ginger as per taste
- Onion chopped
- Tomatoes chopped
- Coriander leaves
- For Kulcha
- Maida – 2 cups
- Curd – 4 tbsp
- Baking powder – 1 tsp
- Baking soda – 1 tsp
- Salt – 1 tsp
- Butter (melted) – 4 tbsp
- Water – as required
- Chopped coriander – a pinch
- Onion seeds (kalonji) – a pinch
- Butter – to smear
Instructions for matar kulcha
method for matar
- Start by cleaning, rinsing, and soaking white peas in water for 4 – 5 hours or best overnight.
- Pressure Cook the peas with salt and water till soft. It usually takes 2 – 3 whistles over a low flame.
- In a heavy bottom pan (kadhai) add the boiled matar with liquid. Stir to combine nicely. Taste and add the salt accordingly
- add dry spices – garam masala, chaat masala, cumin powder, and black pepper powder. Dry roast for 1 – 2 seconds or till the aroma of spices is released.
- Next, add tamarind pulp, sliced green chili, and ginger. Mix nicely and allow matar to simmer over low heat for 10 – 15 minutes to absorb the flavor of spices.
- Garnish with chopped onion, tomato, and coriander leaves.
method for kulcha
- In a bowl add maida, curd, baking powder, baking soda, salt, melted butter and some water.
- Knead like a dough. Rest the dough for an hour.
- Make small dough balls. Roll the dough out.
- put this onto a nonstick pan. If it sticks use oil.
- Put some coriander on it.
- Add some water to the sides and cover it.
- Flip it onto the other side and cook till golden brown
- Take out and plate.
Now your matar kulche is ready
Serving Suggestion
Some food combinations are like the match made in heaven. you can also have this matar with – bhatura, pav, aloo ki sabzi, and poori.
Matar tastes best when eaten hot, with a nicely buttered kulcha.
A flavorsome green chutney, pickled vegetables, grated radish, and mirch ki tapori served alongside the plate of chole kulche gives the purest outburst of flavors in each bite.
