Matar Kulcha Recipe : Crafting Authentic Flavorful Fusion Delights”

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 then you just need to make the matar and 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

  1. Start by cleaning, rinsing, and soaking white peas in water for 4 – 5 hours or best overnight.
  2. Pressure Cook the peas with salt and water till soft. It usually takes 2 – 3 whistles over a low flame.
  3. In a heavy bottom pan (kadhai) add the boiled matar with liquid. Stir to combine nicely. Taste and add the salt accordingly
  4.  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.
  5. 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.
  6. Garnish with chopped onion, tomato, and coriander leaves.

method for kulcha

  1. In a bowl add maida, curd, baking powder, baking soda, salt, melted butter and some water.
  2. Knead like dough. Rest the dough for an hour.
  3. Make small dough balls. Roll the dough out.
  4. put this onto a nonstick pan. If it sticks use oil.
  5. Put some coriander on it.
  6. Add some water to the sides and cover it.
  7.  Flip it onto the other side and cook till golden brown
  8. Take out and plate.

    Tips

    • Spice Level: Adjust the spiciness of the curry by altering the quantity of red chili powder.
    • Nutrition Boost: You can add other vegetables like bell peppers, carrots, or even paneer (cottage cheese) to make it more nutritious.
    • Accompaniments: Matar Kulcha pairs wonderfully with pickles, chutney, or a side salad

 

Serving Suggestion

 Some food combinations are like a 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.

FAQs

Is Matar Kulcha vegetarian?

Yes, Matar Kulcha is a vegetarian dish, making it suitable for those who follow a vegetarian diet.

How spicy is Matar Kulcha?

The level of spiciness in Matar Kulcha can be adjusted to your preference. You can control the spiciness by varying the amount of red chili powder in the curry.

Can I make Matar Kulcha at home?

Absolutely! You can make Matar Kulcha at home using the recipe provided in the article. It’s a delicious and satisfying dish that’s worth trying in your own kitchen.

What are the key ingredients for Matar Kulcha?

The main ingredients for Matar Kulcha are green peas, onions, tomatoes, yogurt, spices, all-purpose flour, yogurt, and baking soda. You can find the detailed list in the recipe section.

What is the best way to serve Matar Kulcha?

Matar Kulcha is best served hot and fresh. You can plate the green pea curry alongside the warm, fluffy kulcha bread. Garnish the curry with fresh coriander leaves and, for an extra kick, squeeze some fresh lemon juice on top.

Are there any variations of Matar Kulcha?

Yes, you can customize Matar Kulcha to your liking. You can add additional vegetables like bell peppers, carrots, or even paneer (cottage cheese) to enhance its nutritional value and taste.

What can I serve with Matar Kulcha?

Matar Kulcha pairs wonderfully with pickles, chutney, or a side salad. These accompaniments complement the dish and provide additional flavors and textures.

Yield: 4

Matar Kulcha Recipe _Matar Chaat – Delhi Style Recipe

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.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 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
  • Maida – 2 cups
  • Curd – 4 tbsp
  • Baking powder – 1 tsp
  • Baking soda – 1 tsp
  • Butter (melted) – 4 tbsp
  • Water – as required
  • Onion seeds (kalonji) – a pinch

Instructions

  1. Start by cleaning, rinsing, and soaking white peas in water for 4 – 5 hours or best overnight.
  2. Pressure Cook the peas with salt and water till soft. It usually takes 2 – 3 whistles over a low flame.
  3. In a heavy bottom pan (kadhai) add the boiled matar with liquid. Stir to combine nicely. Taste and add the salt accordingly
  4.  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.
  5. 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.
  6. Garnish with chopped onion, tomato, and coriander leaves.
  7. n a bowl add maida, curd, baking powder, baking soda, salt, melted butter, and some water.
  8. Knead like dough. Rest the dough for an hour.
  9. Make small dough balls. Roll the dough out.
  10. put this onto a nonstick pan. If it sticks use oil.
  11. Put some coriander on it.
  12. Add some water to the sides and cover it.
  13.  Flip it onto the other side and cook till golden brown
  14. Take out and plate. Now your matar kulcha is ready

    In Conclusion

    Matar Kulcha is a culinary gem from India’s bustling street food scene. The flavors and textures of this dish are a testament to the rich and diverse food culture that India has to offer. Now, armed with this authentic recipe, you can recreate the magic of Matar Kulcha in your own kitchen and savor the delicious taste of Indian street food.

    Nutrition

    Calories 400-500kcal
    Fat 20-25g
    Sodium
    600-800mg
    Suger
    5-10g
    Carbohydrates 20-25g
    Protein 30-35g
    Fiber
    2-3g
     

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