Matar Kulcha | Matar Chaat – Delhi Style Recipe
Matar Kulcha, a beloved North Indian street food, holds particular popularity in Delhi and Punjab. This satisfying dish stands as a complete meal, combining the zesty and spiced dried white peas curry known as "matar curry" with soft and tender leavened flatbreads called "kulcha."
Ingredients
For The Matar Curry (White Peas Curry)
- 1.25 cup dried white peas (safed matar)
- 3 to 4 cups water – for pressure cooking the soaked white peas
- 1 tablespoon oil
- ½ teaspoon cumin seeds
- 1 teaspoon chaat masala
- ½ teaspoon roasted cumin powder
- ½ teaspoon dried mango powder (amchur powder)
- ¼ teaspoon red chili powder or cayenne pepper
- ¼ teaspoon Garam Masala
For Jaljeera Masala
- ¾ cup mint leaves – loosely packed
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 black cardamom – seeds removed and husks discarded
- 1 dried red chilli – deseeded, optional
- 1 pinch asafoetida (hing)
- 1 teaspoon black salt or regular salt, add as needed
- 5 to 6 black peppercorns
- ½ teaspoon dried mango powder (amchur powder)
- 1 tablespoon tamarind – seedless
- ¼ or ⅓ cup water for grinding or add as required
Toppings For Matar Chaat
- 1 onion – small-sized, finely chopped
- 1 tomato – medium-sized, finely chopped
- 1 green chili – slit or chopped
- ½ inch ginger – julienned or finely chopped
- 1 lemon – quartered
- 2 to 3 tablespoons coriander leaves – optional
Instructions
Cooking Matar
- Soak the matar or dried white peas overnight or for 7 to 8 hours.
- Drain all the water. Pressure cook the soaked peas in 3 to 4 cups water, for 15 to 18 minutes on medium heat, until the peas are completely cooked and softened.
- When the pressure drops on its own in the cooker, then only open the lid.The peas should be fully softened. If they look undercooked, then add water if needed and pressure cook for some more minutes.
- If there is extra water and the mixture is thin or runny, then simmer for some more minutes until the peas preparation gets to a medium consistency.
- Mash some cooked white peas slightly with a wooden spoon. This helps in thickening the preparation.
- The soaked matar can also be cooked in a pan, but it will take a lot of time.
Preparing Jaljeera Masala
- Grind all the ingredients listed under jaljeera masala with ¼ or ⅓ cup water to a smooth and fine paste. Set aside.
Making Matar Curry
- In a pan, heat oil. On low heat, first brown the cumin seeds.
- Remove the pan from heat and place it on your kitchen countertop.
- Then, add the dry spice powders one by one – chaat masala, roasted cumin powder, amchur powder, red chili powder and garam masala powder.
- Stir to mix and immediately pour this mixture into the cooked matar or add the cooked matar to this mixture.
- Switch on the heat and let the matar get heated through for 3 to 4 minutes.
- Now, add the prepared and finely ground jaljeera masala and stir to combine.
- If the matar mixture looks dry, add some water.
- Cook the matar or peas curry till all the flavors get mingled, for about 2 to 3 minutes.
- Check the seasonings and add more black salt if required.
- You can make this and keep it aside till you prepare the Kulcha. While serving, reheat the matar curry.
- Top the matar curry with onions, tomato, ginger, chilies and coriander leaves. Squeeze some lemon juice on top and mix lightly. Serve with hot or warm Kulcha.You can even enjoy the Matar Chaat without the kulcha.
- Serve Matar Kulcha in bowls or plates.
Nutrition
Calories: 360kcalCarbohydrates: 67gProtein: 23gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 867mgPotassium: 1158mgFiber: 26gSugar: 13gCalcium: 133mgIron: 6mg
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