Popular street food Matar Kulcha recipe is a meal that has its roots in Northern India, mainly in Delhi and Punjab. It is a vegetarian dish made up primarily of matar (peas) curry with kulcha. The ingredients for kulcha are all-purpose flour, yeast, salt, and sugar. It is typically prepared in a clay oven called a tandoor, giving it a delicate, fluffy interior and a somewhat crispy exterior. Green peas, onions, tomatoes, and a mixture of spices including cumin, coriander, turmeric, and garam masala are used to make the matar curry. Fresh coriander leaves are garnished on top and it is served with a rich tomato-based sauce. Usually, matar kulcha is offered as a light lunch or as a street food snack. A side of pickled onions, lemon wedges, and mint chutney are frequently served with it. This dish has acquired popularity not only in India but also in other countries where Indian cuisine is renowned because of how spicy and sour it is.
Matar kulcha Recipe
Prep time: 25-30 minutes Cooking time 2-2.5 hours (excluding soaking time) Serves: 5-6 people
Ingredients For Kulcha
WATER 400 ML (LUKEWARM)
SUGAR 1 TBSP
INSTANT YEAST 2 TSP
REFINED FLOUR 600 GRAMS
SALT 1 TSP
YEAST WATER
MIXTURE CURD 1/2 CUP
REFINED FLOUR AS
REQUIRED OIL AS REQUIRED
Ingredients for Toasting
BUTTER AS REQUIRED
FRESH CORIANDER
KASURI METHI
Ingredients for Matar
WHITE VATANA 2 CUPS
WATER AS REQUIRED
(1 INCH ABOVE THE MATAR)
SALT TO TASTE
Ingredients For Green Chutney
FRESH CORIANDER 2 CUPS (PACKED)
MINT 1.5 CUP (PACKED)
GREEN CHILLI 10-12 NOS.
GINGER 4 INCH
SALT TO TASTE
ICE AS REQUIRED
WATER AS REQUIRED
Ingredients For Tamaring Water
TAMARIND 1 CUP
HOT WATER AS REQUIRED
WATER AS REQUIRED
Ingredients For Spice Mix
SPICY RED CHILLI POWDER 2.5 TBSP
YELLOW CHILLI POWDER 1.5 TBSP
CORIANDER POWDER 2 TBSP
CUMIN POWDER 1.5 TBSP
GARAM MASALA 1 TBSP
BLACK SALT 1 TBSP
CHAAT MASALA 1 TBSP
BLACK PEPPER POWDER 1 TSP
Assembly
MATAR GREEN
CHUTNEY TAMARIND
WATER SPICE
MIX GINGER (JULIENNE)
ONION
TOMATO
FRESH CORIANDER
LEMON JUICE
About Matar Kulcha
The Hindi term “Matar” signifies peas, while “Kulcha” is the name of the traditional leavened flatbread of India, which can be cooked with or without yeast.Since it is eaten with the tender and fluffy Kulcha, the title “Matar Kulcha” refers to the spiced and tangy curry created with dried peas in this recipe.
How To Make Matar Kulcha Recipe
What’s up guys you are Welcome to new blog, Today, I’m making Delhi style ‘Matar Kulcha’ which are absolutely delicious. They are also called Chole Kulche. But peas (matar) are only used. & whenever I go to Delhi, I enjoy eating it so much on the streets. They are tangy & spicy & pickled chillies are served with it. Sometimes it’s even served with carrot pickle. & it’s really an amazing recipe.
Today in this recipe of Matar Kulcha, I’m going to tell you the perfect Kulcha recipe. & these Kulchas, believe me turn out really incredible. They puff up nicely & have a bready consistency inside. & it’s so much enjoyable to eat. Along with that I’m going to make Matar (white peas gravy) & to flavour the Matar, we add chutney to it, sourness to it, & with it I make a spice-mix
which is game-changer for this Matar recipe. & the secret spice mix recipe I’m going to tell to you all. When you mix all these things & eat it with the Kulchas, It’s a mind blowing experience.
So for the recipe of ‘Matar Kulcha’, let’s learn firstly how to make Kulchas.
1. First of all Add 320 ml lukewarm water to a bowl. & 1/2 tbsp sugar, Mix water & sugar well to dissolve the sugar. then add 2 tsp instant yeast to this. After adding the yeast, mix it well again to dissolve the yeast in the water. Once the yeast is dissolved, then cover it with a cling wrap & leave it for 7-8 minutes, until your yeast becomes frothy. After 7-8 minutes, the yeast has become frothy from the top. If you don’t see this froth which means that this yeast is dead & you have to repeat this process with another yeast.
Dough For Kulcha
2. Now in a big bowl add 500 grams refined flour, 1 tsp salt, The yeast water mixture that we made, add that. & add 1/3rd cup curd & mix everything well together. Mix everything & combine the dough. Once the dough is combined, transfer it to a platform surface. After transferring it to a platform,
Knead It
3. You have to knead it well for 8-10 minutes nicely. To knead, hold the dough with one hand & stretch it away from you using the other hand. & again bring it back to the first hand. Continue this same process to knead the dough.
4. Now, your dough is quite sticky. When you knead it for 8-10 minutes, then it will become less sticky. Until then continue to knead this dough properly. Kneading helps with gluten development. & that gluten development will make your Kulchas soft & fluffy, & you will enjoy having these Kulchas. So, definitely put in the hard work here for 8-10 minutes. for perfect Kulchas.
5. After 8-10 minutes, the dough has become quite smooth. & the stickiness has reduced quite a lot. even then the dough is slightly sticky. In the end, what you have to do is apply some dry flour to this & shape it into a round ball. Once you’ve made a round ball like this,
Rest Dough
6. Then take a bowl & apply some oil to it, After applying the oil, place the dough in the bowl, Apply some oil on the dough ball & cover it with a cling wrap. After applying the cling wrap, you have to proof the dough. So keep it in an off oven or warm corner in your kitchen. You have to proof this dough until it doubles up in size.
7. After an hour, you can see that our dough has doubled in size. It has air bubbles within it. Punch the dough to remove it’s air Now, take the dough onto the platform. Now we have to make smaller dough balls of this. Before cutting the dough balls, I’m seasoning my hands with oil to prevent the dough sticking on the hands.
How To Make Kulcha
8. Now, I’m cutting dough balls of about 60-65 grams. You can choose to keep the size of the Kulcha smaller or bigger. using both your fingers- index finger & thumb, & pinch it to get a dough ball. & place it on a tray. Similarly cut all the dough balls, & until all this process is going on, you have to cover the dough with a damp cloth.
How To Roll Kulcha
9. Now, we have to roll the Kulchas. Take a dough ball & dust it with dry flour. After applying dry flour, place it on a platform & lightly press it. Then using a rolling pin we have to roll it out. The shape of the Kulcha can be as per your choice, whether you want to keep it round or oval.
Shape Of Kulcha
10. Usually the Kulchas on the street are vertically oval in shape. & I’m also rolling them like that. You could roll it out like a roti, just a little thicker than roti though. so I’ve rolled out the Kulcha. And Place it on a butter paper lined sheet or plate. & cover it with a damp cloth. Similarly roll out all your Kulchas.
11. Place them on a baking sheet or counter & cover them. & then again you have to proof it for just 10 minutes. It will form some air pockets so that your Kulchas will be nice & fluffy. I’ve rolled out all the Kulchas.
How To Coock Kulcha
12. Now to cook them take a skillet. Let the skillet get hot & cook these Kulchas on medium high flame. there are small bubbles forming on it, Once these bubbles come, then flip this Kulcha. After flipping, using a napkin applying pressure or rotating it on the pan you have to cook the Kulcha on the other side.Cook on the other side for 10-15 seconds, flip it back again.
13. Similarly flip the Kulcha 2-3 times & cook it on both sides using the napkin & pressure until your Kulcha puffs up completely. So how beautifully the Kulcha has puffed up & it hasn’t changed it’s colour a lot either, as here we are just cooking the Kulcha to be half done.
14. Once the Kulcha is puffed up, take it out. Similarly cook all the Kulchas. I’ve cooked all my Kulchas. Now I’m tearing it up to show you the texture inside. So how soft it is & how easily it’s coming apart. & the texture inside is very bready & lacy appearance. which means our Kulchas are very soft & perfect. To store the Kulchas, wrap them in a cloth so that they stay soft for longer.
15. So you learn how amazing the Kulchas have turned out. & if you make Kulchas by this method, they turn out to be really soft & velvety, & it’s a pleasure to eat ‘Matar Kulcha’. Just make these Kulchas at home, they turn out to be amazing. You can store these Kulchas for just 1-2 days. If you want to store for more than a day, then wrap it & store it in refrigerator,
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16. And then remove it & we have to anyways cook it again as they are half done. Don’t store it for more than 2 days as they will turn hard & elastic & will not be so good anymore.
17. Our Kulcha are ready. We’ve cooked them just half done for now. For final cooking, after preparing the peas, we will roast it again with fenugreek & coriander leaves & some butter. So that they become crisp from outside & soft from inside.
Now, the next step is that we have to make the Matar (white peas). So let’s learn the process for the matar.
Matar Curry vs Ragda Curry
How To Make Matar for Kulcha
1. Take 1.5 cups white peas. Wash the peas & soak them in water for 7-8 hours. After soaking your peas will swell up. Now Discard the soaking water. After removing the excess water, add them to a pressure cooker. Along with it add some water. The water should be 1 inch above the level of the peas. Then add some salt to this. Cover the lid of the cooker & cook these peas for 4 whistles on medium high flame. Once 4 whistles are done, then let the steam escape from the cooker. Then let’s lift the lid & check how our peas are cooked.
How To Make Dilli Style Matar
2. So the peas are perfectly cooked. To adjust it’s consistency turn the flame on again. Then using the back on a spoon, I’m slowly mashing some of the peas, so that some of the peas are mashed & some intact. The starch in the peas will make it slightly thicker.
3. If you feel that the peas are too clumpy then add some hot water. & if they are too watery then cook them for longer & their consistency will be adjusted. So this is the consistency that we want for the peas. Once you get this consistency, turn the stove off, Your Matar is ready.
How To Make Chutney For Matar Kulcha
4. Now, we have to make a chutney to flavour the Matar. To make the chutney, into a mixer-grinder,Take 2 cups coriander, Exactly half the amount of mint as in 1 cup, 10 spicy green chillies, 4-5 inch of ginger, salt to taste, some ice cubes to retain colour, & add some water & blend it into a fine chutney. So our chutney for Matar Kulcha is ready
How To Make Tamarind Water
5. And it gives an amazing flavour. Next, we have to prepare the sour element. For that take 1/2 cup tamarind, Add hot water to it. Cover it after adding hot water & leave it on for 20-25 minutes. After 20-25 minutes, you will see that your tamarind will have soaked nicely. Mash it a little bit with your hands, & extract all the pulp out. To make it easy to strain, I’m adding more water to it & mixing it. Now, take a sieve & strain this tamarind water nicely.
10. Strain it nicely & press it using a spoon or a spatula.To extract the remaining flavour & pulp from it, I’m adding some more water. & this way, strain it nicely. So our tamarind sour element is ready.
How To Make Special Spice Mix
11. Now, to make the special spice mix, Take 2 tbsp spicy red chilli powder, 1 tbsp yellow chilli powder, 1 tbsp coriander powder, 1 tbsp cumin powder, 1 tbsp garam masala,1 tbsp black salt, 1 tbsp chaat masala, & add 1 tsp black pepper powder & grind it well. If you want, you can take them in a bowl & mix them too. Now Grinding it in a mixer-grinder makes the powder combine really well.
12. So our Matar Kulcha special secret spice mix is ready. So our Kulcha is ready, we’ve also made the Matar. Sour element, chutney & the secret spice mix which will impart an amazing flavour to this Matar Kulcha is also ready. Along with that I’ve taken some onions, tomatoes, julienned ginger, lemon, coriander, etc. I’ve set all these ingredients too. Let’s plate our Dilli wale Matar Kulcha and serve this matar kulcha recipe
I’m reminded of Delhi sitting here in Mumbai. The Matar Kulchas have turned out unbelievable. I’m sure all the Matar Kulcha fans will find this recipe amazing. So Definitely try it & make the secret spice mix for sure. & the sour element, I’ve made with tamarind, you can make it with dried mango powder too. & the spicy chutney tastes mind-blowing. Along with that eat it with pickled chillies, onions etc. & enjoy these Matar Kulchas at your home.
so Definiatelt try this matar kulcha recipe at your home and Tell me in the comments, how did you like this Matar Chaat – Delhi Style recipe. Share this recipe with your friends & family. And Hit the subscribe button if you’ve liked this recipe. Have an amazing time with this beautiful Dilli style Matar Kulcha recipe at your home.Cheers!
FAQs
Q: What is the origin of Matar Kulcha?
The Northern parts of India, particularly Delhi and Punjab, are where Matar Kulcha first appeared.
Q: Is Matar Kulcha a vegetarian dish?
Matar Kulcha is a vegetarian meal, so yes. It is prepared with kulcha, a kind of flatbread, and pea curry.
Q: What are the main ingredients of Matar Kulcha?
All-purpose flour, yeast, salt, sugar, green peas, onions, tomatoes, cumin, coriander, turmeric, garam masala, and coriander leaves make up the majority of the components in matar kulcha.
Q: Can I make Matar Kulcha at home?
Yes, you can make matar kulcha at home. To prepare this dish, you can choose from a variety of online recipes.
Q: What is the best way to serve Matar Kulcha?
The finest way to enjoy matar kulcha is hot, with pickled onions, lemon wedges, and mint chutney on the side.
Q: Is Matar Kulcha healthy?
If whole wheat flour is used in place of all-purpose flour and the pea curry is prepared with little oil and seasoning, matar kulcha can be a nutritious dish.
Q: Can I store Matar Kulcha?
Yes, Matar Kulcha can be kept in the fridge for up to two to three days in an airtight container. Before serving, reheat it in the microwave or oven.
Q: Is Matar Kulcha gluten-free?
Since all-purpose flour is used in its preparation, matar kulcha is not gluten-free. However, you may prepare kulcha without gluten by using gluten-free flour like rice flour or chickpea flour.