Matar Kulcha
Matar Kulcha is a popular North Indian street food, especially in Delhi and Punjab.
Servings: 3 to 4
Ingredients
for the matar (white peas curry)
- 1.25 cup dried white peas (safed matar)
- 3 to 4 cup water for pressure cooking the dried 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
- ¼ teaspoon Garam Masala
jaljeera chutney
- ¾ cup fresh mint leaves, loosely packed
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds (saunf)
- seeds removed from 1 black cardamom - discard the outer cover
- 1 dried red chili - deseeded (optional)
- a pinch of asafoetida (hing)
- 1 teaspoon black salt
- 5 to 6 whole black peppercorns
- ½ teaspoon dried mango powder (amchur powder)
- 1 tablespoon seedless tamarind
- ¼ or ⅓ cup water for grinding or add as required
toppings for matar kulcha
- 1 small onion, finely chopped
- 1 medium size tomato, finely chopped
- 1 green chili, slit or chopped
- ½ inch ginger, julienned or finely chopped
- 1 lemon, quartered
- some coriander leaves (optional)
Instructions
cooking safed matar (dried white peas)
- Soak the matar or dried white peas overnight or for 7 to 8 hours.
- Drain and pressure cook in 3 to 4 cups of water till the matar is completely cooked.
- If there is extra water and the mixture is thin, then simmer till the matar achieves a medium consistency.
- Mash the matar slightly with a wooden spoon.
- The soaked matar can also be cooked in a pan, but it will take a lot of time.
preparing jaljeera chutney
- Grind all the ingredients listed under jaljeera chutney with 1/4 or 1/3 cup water to a smooth paste. Keep aside.
making matar curry
- In a pan, heat oil. On low heat, first brown the cumin seeds.
- Remove the pan from heat.
- Then, add the dry spice powders one by one - chaat masala, roasted cumin powder, amchur powder, red chili powder and garam masala powder.
- Stir 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 jaljeera chutney and stir.
- 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 seasoning and add more black salt if required.
- You can make this and keep it aside till you prepare the kulchas. 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 Matar Kulcha in bowls or plates.