Matar Kulche is a popular Delhi street food where soft, fluffy kulchas are paired with spicy, tangy white peas (matar). This version brings the authentic flavors of Delhi to your home with simple, easy-to-follow instructions. Here’s how to make it:
Ingredients:
For Matar (Spicy White Peas):
1 cup white peas (matar)
3 tbsp tamarind water
1/4 tsp turmeric powder
1/2 tsp Kashmiri red chili powder
1/2 tsp coriander powder
1/4 tsp garam masala
1/2 tsp chaat masala
1/4 tsp cumin powder
A pinch of hing (asafoetida)
1 tbsp oil
Salt to taste
For Garnishing:
2 tbsp finely chopped onion
2 tbsp finely chopped tomato
1 tbsp finely chopped coriander leaves
1 finely chopped green chili
1 lemon slice
A pinch of chaat masala
For Kulcha (Soft Indian Bread):
2 cups all-purpose flour (maida)
1 tsp baking powder
1/4 tsp baking soda
1 tsp sugar
1/4 cup curd (yogurt)
1 tbsp black sesame seeds
3 tbsp chopped coriander leaves
3 tbsp butter
1 tbsp oil
Water as needed
Salt to taste
Instructions:
Step 1: Preparing the Matar (White Peas)
Soak the Matar: Soak the white peas (matar) in water for about 8 hours. This will help them cook faster.
Cook the Matar: Cook the soaked peas in a pressure cooker with 2 cups of water and a pinch of salt until they become soft and tender.
Prepare the Masala: In a pan, heat 1 tbsp oil. Add turmeric powder, Kashmiri red chili powder, cumin powder, coriander powder, and chaat masala. Stir well and let it cook for a minute.
Mix the Cooked Matar: Add the cooked matar to the pan and mix well with the masala. Lightly mash some of the peas to create a thicker consistency.
Adjust the Consistency: Add water to adjust the consistency of the matar, if necessary. Let it simmer for a few minutes.
Add Tamarind Water: Stir in the tamarind water for that tangy flavor and cook for another minute.
Garnish: Garnish with chopped onions, tomatoes, coriander leaves, green chili, a squeeze of lemon, and a pinch of chaat masala.
Step 2: Making the Kulcha (Bread)
Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, sugar, salt, and oil. Mix well.
Add Curd: Add the curd (yogurt) to the flour mixture and knead into a soft dough. Gradually add water as needed. Cover the dough and let it rest for about 2 hours.
Shape the Kulcha: Once the dough has rested, take a small portion and roll it out into an oval shape using a rolling pin.
Add Sesame Seeds and Coriander: Sprinkle black sesame seeds and chopped coriander leaves on top of the rolled-out dough. Gently press them into the dough.
Cook the Kulcha: Brush water on top of the kulcha and cook it on a hot griddle (tawa) or in an oven. Cook on both sides until golden brown.
Apply Butter: Once cooked, brush the kulcha with butter.
Step 3: Serve and Enjoy
Your delicious Delhi-style Matar Kulche is now ready! Plate the hot kulchas alongside the spicy, tangy matar. Garnish with extra chopped onions, tomatoes, coriander, and a squeeze of lemon.
Tips:
Make it spicy: Add extra green chilies or red chili powder to the matar for more heat.
Fluffy kulchas: Ensure the dough is soft and well-rested for the fluffiest kulchas.
Chutneys: Serve with tangy mint chutney or sweet tamarind chutney for a burst of flavor.
This is a flavorful and satisfying dish that brings the essence of Delhi’s street food straight to your home. Enjoy your Matar Kulche, a delightful treat perfect for any time of the day!
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