Matar Kulcha is a popular North Indian street food pairing where Kulcha, a type of leavened flatbread, is served with a spicy and tangy green peas curry.
Matar Kulcha Recipe
Matar Kulcha is a popular and flavorful street food dish that hails from the northern regions of India, particularly Delhi and Punjab. It features dried white peas, known as matar, cooked in a spicy and tangy tomato-based gravy, and served with soft and fluffy kulchas, which are a type of leavened Indian bread. Matar Kulcha is known for its vibrant flavors, making it a beloved street food snack enjoyed by people of all ages.
Ingredients
For the Matar (Green Peas Curry):
- 1 cup Dried Green Peas soaked overnight
- 1 large Onions finely chopped
- 2 medium Tomatoes finely chopped
- 1 tablespoon Ginger-Garlic Paste
- 2 Green Chilies finely chopped
- 1 teaspoon Cumin Seeds
- a pinch Asafoetida (Hing)
- teaspoon Turmeric Powder
- teaspoon Red Chili Powder
- teaspoon Garam Masala
- teaspoon Amchur (Dry Mango Powder)
- to taste Salt
- Water as needed
- Cilantro (Coriander) for garnish
- 2 tablespoons Oil
For the Kulcha:
- 2 cups All-Purpose Flour (Maida
- 1/4 cup Yogurt
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1 teaspoon Sugar
- 1/2 teaspoon Salt
- 2 tablespoons Oil
- Water as needed to knead the dough
- Butter for brushing
Instructions
Prepare the Matar:
- Drain the soaked peas and boil them in fresh water until soft but not mushy, about 20-30 minutes. Drain and set aside.
- Heat oil in a pan and add cumin seeds and asafoetida. Once they splutter, add the chopped onions and cook until translucent.
- Add the ginger-garlic paste and green chilies. Cook until the raw smell disappears.
- Stir in the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes break down and oil starts separating from the mixture.
- Add the boiled peas, garam masala, and amchur. Mix well. If the mixture is too dry, add a little water to get the desired consistency.
- Simmer for 5-10 minutes, then garnish with chopped cilantro. Keep warm.
Make the Kulcha Dough:
- In a mixing bowl, combine the all-purpose flour, yogurt, baking powder, baking soda, sugar, salt, and oil. Gradually add water and knead to form a soft dough.
- Cover the dough with a damp cloth and let it rest for 2 hours.
Bake the Kulchas:
- Preheat your oven to the highest temperature with the baking tray inside.
- Divide the dough into small balls and roll them out into oval shapes.
- Wet one side of the kulcha with a little water and place it on the hot baking tray, water side down.
- Bake until they puff up and brown spots appear, about 5 minutes.
- Remove from the oven and brush with butter.
Serve:
- Serve the hot kulchas with the prepared matar garnished with more cilantro, accompanied by slices of onions and lemon wedges.
Tips and Information
Conclusion:
Matar Kulcha is a delightful street food dish that captures the essence of North Indian cuisine with its spicy, tangy, and aromatic flavors. The combination of soft kulchas and flavorful matar gravy is a testament to the rich culinary heritage of the region. Whether enjoyed on the streets of Delhi or prepared at home, Matar Kulcha continues to be a beloved and flavorful snack that leaves taste buds craving for more.Tips and Overview
- Peas Consistency: The peas should be cooked just right, soft enough to bite into but still holding their shape.
- Dough Softness: The kulcha dough should be soft and pliable for the best texture.
- Oven Temperature: An extremely hot oven is essential for getting the right puffiness and char on the kulchas.
- Serving Suggestion: Matar Kulcha is best enjoyed fresh and hot. The tanginess of the matar pairs well with the softness of the kulchas.
- Variations: You can experiment with the kulcha toppings, adding nigella seeds (kalonji), coriander seeds, or chopped garlic before baking.
