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Matar Kulcha | Matar Chaat

A typical sight in Delhi or Amritsar in Punjab is the road distributors serving Matar Kulcha or Matar Chaat. You’ll find them on roads, outdoors faculties, faculties and workplaces too. They’ve enormous giant brass pots that’s usually used to maintain the country matar curry heat. This Matar Kulcha recipe is my tribute to the enjoyable, flavorful and big North Indian road meals tradition.

matar kulcha

About Matar Kulcha

‘Matar’ is a Hindi phrase which implies peas and Kulcha is the basic Indian leavened flatbread made with or with out yeast.

Right here within the recipe ‘Matar’ refers back to the spiced and tangy curry made with dried peas and since it’s served with the comfortable and fluffy Kulcha, therefore the time period ‘Matar Kulcha’.

On this Matar Kulcha recipe, the peas which are used are dried white peas, additionally used to make the Mumbai particular curried preparation referred to as Ragda.

One other prevalent road meals that comes very near the Matar Kulcha is Chole Bhature, a Punjabi recipe of a strong Chana Masala served with fried leavened bread often known as Bhatura.

Kulcha may be made plain or flavored with spices, herbs and in addition may be stuffed. Extra tasty variations of the stuffed kulcha are these Aloo Kulcha and Paneer Kulcha.

On this recipe, you will discover a scrumptious and engaging matar curry that you could simply make. This Kulcha recipe will make it easier to make the fluffiest ones at dwelling.

Incase you don’t wish to put a lot efforts, you may as well get the readymade kulcha which are obtainable in tremendous markets nowadays.

About Matar Chaat

The Matar Curry or Matar Chaat is roughly tailored from Nita Mehta’s cookbook ‘Style Of Delhi.’ I’ve adjusted the portions in keeping with my palate.

I’ve additionally lower down on the quantity of mint leaves used within the jaljeera masala. You’ll be able to even use readymade jaljeera powder.

This Matar Chaat is a very simple recipe, supplied all of your elements are in place and you’ve got the preparation executed.

As an example, soaking the white peas in a single day earlier than cooking, making the jaljeera masala, tempering after which mixing all the pieces up.

In contrast to Bhatura or Naan, kulchas stay comfortable even when not sizzling or heat. They don’t grow to be chewy or arduous.

So, if you’re making ready them at dwelling, do it prematurely, stack up and retailer within the fridge. Whereas serving, simply reheat on a skillet or within the microwave till barely heat.

matar curry garnished with chopped onion, tomato, ginger, green chili, coriander leaves and served in bowls with kulchas on plates

This Matar Chaat has a semi thick consistency with a tangy taste. Usually, it’s a little spicy too. However I’ve stored the spice degree average. You may make it spicier by growing the purple chili powder and inexperienced chillies.

One other advantage of this dish is that you just actually don’t want the kulcha to finish it. You’ll be able to benefit from the matar curry by pairing it with a naan or pav too. The Matar Kulcha mixture makes for a supremely satisfying breakfast or brunch meal.

In case you favor, you can even have the Matar Chaat as is with out pairing it with a kulcha or naan. Merely high with some chopped onions, tomatoes, inexperienced chillies, ginger julienne, chaat masala, coriander leaves and lemon juice.

Matar Curry vs Ragda Curry

Although the principle ingredient in each these curries are identical, that’s, dried white peas; nonetheless, there’s a major distinction between the Matar Curry and the Ragda Curry.

The obvious distinction between the 2 is that the Matar Curry is a North Indian fashion curry preparation which additionally has dried mango powder and a jaljeera combine that provides it an additional tangy twist.

Alternatively, the Ragda Curry is a well-liked Maharashtrian fashion curry, minus the additional tang and is a well-known road meals in Mumbai.

Ragda is used to make a variety of different yummy road meals like Ragda Puri, Ragda Patties, Pani Puri, Ragda Chaat. One other distinctive chaat preparation that you will discover on the streets of Bangalore is that this Masala Puri that’s made with both dried inexperienced peas or white peas.

Knowledgeable Suggestions

  1. Dried Peas: You’ll be able to put together the Matar Chaat with contemporary or dried inexperienced peas as properly. Recent inexperienced peas will impart a special style to the curry. Use dried peas that are inside their shelf-period. Older or aged dried peas take a variety of time to prepare dinner.
  2. Cooking Peas: Ensure the matar curry is cooked until a medium consistency. It may also be cooked in a pan, however will take a variety of time. You might additionally use the Immediate pot to prepare dinner the soaked dried white peas.
  3. Swap with Chickpeas: You should use chana/chole or white chickpeas as an alternative of white peas within the curry. You too can serve matar curry with pav (dinner rolls) or naan.
  4. Soaking Dried Peas: In case you will have forgotten to soak the white peas for in a single day, don’t fear. You’ll be able to soak the peas in some sizzling water for about 2 to three hours and use.
  5. Utilizing Jaljeera Powder: You too can use readymade jaljeera powder on this recipe. Combine 1 to 2 tablespoons jaljeera in ¼ to ⅓ cup water and add to the cooked matar. In case you really feel the style not coming by way of, then you possibly can add 1 tablespoon extra.


Can I take advantage of readymade jaljeera powder within the matar recipe? How a lot ought to I take advantage of?

Sure, you need to use jaljeera powder within the matar recipe. Combine 1 to 2 tablespoons jaljeera in ¼ to ⅓ cup water and add to the cooked matar.

In case you really feel the style not coming by way of, then you possibly can add 1 tablespoon extra. Start with 1 tablespoon first after which improve as per your style.

Can I take advantage of chickpeas or chole as an alternative of white peas on this curry?

Sure, you possibly can. Use roughly 1 cup of dried chickpeas instead of dried white peas.

Can I change the white peas on this recipe with inexperienced peas?

Sure, you need to use inexperienced peas instead of white peas. You should use each contemporary or dried inexperienced peas. Nevertheless, the style might be totally different with contemporary inexperienced peas.

Can I put together the kulcha dough and retailer in a single day?

Sure, the kulcha dough may be ready and refrigerated to retailer in a single day. Unfold some oil on the dough and retailer in an hermetic metal field.

Can I make kulchas within the oven? At what temperature?

Sure, you possibly can bake kulchas in oven at 220 to 250 levels Celsius. Bear in mind to preheat oven earlier than baking the kulchas.

Extra Delhi Avenue Meals Recipes To Attempt!

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matar kulcha recipe

Matar Kulcha | Matar Chaat – Delhi Model Recipe

Matar Kulcha is a well-liked North Indian road meals, particularly in Delhi and Punjab. This filling dish is a meal in itself and includes of the matar curry which is a tangy, spiced dried white peas curry and the kulcha that are comfortable tender leavened flatbreads.

Prep Time 8 hrs

Prepare dinner Time 30 minutes

Whole Time 8 hrs 30 minutes

For the matar curry (white peas curry)

Forestall your display screen from going darkish whereas making the recipe

Cooking matar

  • Soak the matar or dried white peas in a single day or for 7 to eight hours.

  • Drain all of the water. Stress prepare dinner the soaked peas in 3 to 4 cups water, for 15 to 18 minutes on medium warmth, till the peas are fully cooked and softened.

  • When the stress drops by itself within the cooker, then solely open the lid.The peas needs to be totally softened. If they give the impression of being undercooked, then add water if wanted and stress prepare dinner for some extra minutes.
  • If there’s additional water and the combination is skinny or runny, then simmer for some extra minutes till the peas preparation will get to a medium consistency.

  • Mash some cooked white peas barely with a wood spoon. This helps in thickening the preparation.

  • The soaked matar may also be cooked in a pan, however it’ll take a variety of time.

Getting ready jaljeera masala

Making matar curry

  • In a pan, warmth oil. On low warmth, first brown the cumin seeds.

  • Take away the pan from warmth and place it in your kitchen countertop.

  • Then, add the dry spice powders one after the other – chaat masala, roasted cumin powder, amchur powder, purple chili powder and garam masala powder.

  • Stir to combine and instantly pour this combination into the cooked matar or add the cooked matar to this combination.

  • Change on the warmth and let the matar get heated by way of for 3 to 4 minutes.

  • Now, add the ready and finely floor jaljeera masala and stir to mix.

  • If the matar combination appears to be like dry, add some water.

  • Prepare dinner the matar or peas curry until all of the flavors get mingled, for about 2 to three minutes.

  • Examine the seasonings and add extra black salt if required.

  • You may make this and maintain it apart until you put together the Kulcha. Whereas serving, reheat the matar curry.
  • High the matar curry with onions, tomato, ginger, chilies and coriander leaves. Squeeze some lemon juice on high and blend frivolously. Serve with sizzling or heat Kulcha. You’ll be able to even benefit from the Matar Chaat with out the kulcha.
  • Serve Matar Kulcha in bowls or plates.

  • Bear in mind to make use of dried white peas that are of their shelf-period. Aged or older dried peas take loads of time to prepare dinner. 
  • At all times attempt to soak the peas in a single day or for about 8 hours previous to cooking. 
  • These peas are cooked finest in a stovetop stress cooker or within the Immediate pot.
  • You’ll be able to improve the spiciness within the dish by including extra inexperienced chillies or purple chilli powder. 
  • Alter the seasonings and spices in keeping with your style preferences. 
  • As an alternative of black salt, you need to use edible rock salt, pink salt or common salt.

Diet Details

Matar Kulcha | Matar Chaat – Delhi Model Recipe

Quantity Per Serving

Energy 360 Energy from Fats 18

% Each day Worth*

Fats 2g3%

Saturated Fats 0.3g2%

Polyunsaturated Fats 1g

Monounsaturated Fats 1g

Sodium 867mg38%

Potassium 1158mg33%

Carbohydrates 67g22%

Fiber 26g108%

Sugar 13g14%

Protein 23g46%

Vitamin A 1049IU21%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 0.2mg12%

Vitamin B3 (Niacin) 3mg15%

Vitamin B6 0.3mg15%

Vitamin C 35mg42%

Vitamin E 1mg7%

Vitamin Ok 17µg16%

Calcium 133mg13%

Vitamin B9 (Folate) 256µg64%

Iron 6mg33%

Magnesium 132mg33%

Phosphorus 353mg35%

Zinc 3mg20%

* P.c Each day Values are primarily based on a 2000 calorie food plan.

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This Matar Kulcha recipe from the archives first printed in June 2013 has been republished and up to date on November 2022.



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