Delhi Style Matar Kulcha | Matar Chaat Recipe

A common sight in Delhi or Amritsar in Punjab is the street vendors serving Matar Kulcha or Matar Chaat. You will find them on roads, outside schools, colleges and workplaces too. They have huge large brass pots that is typically used to keep the rustic matar curry warm. This Matar Kulcha recipe is my tribute to the fun, flavorful and huge North Indian street food culture.

About Matar Kulcha

‘Matar’ is a Hindi word which means peas and Kulcha is the classic Indian leavened flatbread made with or without yeast.

Here in the recipe ‘Matar’ refers to the spiced and tangy curry made with dried peas and since it is served with the soft and fluffy Kulcha, hence the term ‘Matar Kulcha’.

In this Matar Kulcha recipe, the peas that are used are dried white peas, also used to make the Mumbai special curried preparation called Ragda.

Another prevalent street food that comes very close to the Matar Kulcha is Chole Bhature, a Punjabi recipe of a robust Chana Masala served with fried leavened bread known as Bhatura.

Kulcha can be made plain or flavored with spices, herbs and also can be stuffed. More tasty variations of the stuffed kulcha are these Aloo Kulcha and Paneer Kulcha.

Prepare Delhi Style Matar Kulcha Recipe

Ingredients:

For the Matar Kulcha:

• 2 cups whole wheat flour

• 1 teaspoon sugar

• 1 teaspoon salt

• 1 teaspoon baking powder

• 2 tablespoons ghee or oil

• 1/2 cup warm water

• 1 cup cooked green peas

• 2 tablespoons chopped cilantro

• 1 teaspoon cumin powder

• 1 teaspoon coriander powder

• 1 teaspoon garam masala

• 1/2 teaspoon red chili powder

• 1/4 teaspoon asafoetida

• Oil for cooking

For the Chutney:

• 1 cup fresh mint leaves

• 1 cup fresh cilantro

• 1/2 cup plain yogurt

• 1/2 inch ginger

• 2 cloves garlic

• 1 green chili

• Salt to taste

Instructions:

1. In a bowl, mix together the whole wheat flour, sugar, salt and baking powder.

2. Add the ghee or oil and mix it in.

3. Gradually add the warm water and knead the dough until it is soft and pliable.

4. Cover the dough and set aside for 15-20 minutes.

5. In a separate bowl, mix together the cooked green peas, cilantro, cumin powder, coriander powder, garam masala, red chili powder and asafoetida.

6. Make small balls of the dough and roll them out into small circles.

7. Put a spoonful of the green pea mixture into the center of each circle and fold the edges over to make a pouch.

8. Heat a griddle over medium heat and brush it with some oil.

9. Place the pouches on the griddle and cook until golden brown on both sides.

Serve the matar kulcha with the chutney.

To make the chutney:

1. In a blender, add the mint leaves, cilantro, yogurt, ginger, garlic, green chili and salt.

2. Blend until smooth.

Serve the chutney with the matar kulcha.

Notes

• Remember to use dried white peas which are in their shelf-period. Aged or older dried peas take plenty of time to cook.
• Always try to soak the peas overnight or for about 8 hours prior to cooking.
• These peas are cooked best in a stovetop pressure cooker or in the Instant pot.
• You can increase the spiciness in the dish by adding more green chillies or red chilli powder.
• Adjust the seasonings and spices according to your taste preferences.
• Instead of black salt, you can use edible rock salt, pink salt or regular salt.