Matar Kulcha| Kulcha matar recipe| Ways to make matar recipe
Matar kulcha is a popular street food of Delhi and Amritsar, North India. Different popular street food is chole bhature.
The matar curry has a semi-thick texture with a tangy flavor. Usually, the matar recipe is made a little spicy. A bit spicier by using more red chili powder or green chili and garam masala.
- Prep Time: 8 hrs
- Cook Time: 30 mins
- Cuisine: North Indian
- Course: Brunch, Snacks
- Servings: 3 to 4
For boiling the matar (white peas curry)
- 1.25 cups dried white peas
- 3 to 4 cups water for pressure cooking the dried white peas.
- 1 tablespoon oil
- ½ teaspoon cumin seeds
- 1 teaspoon chaat masala
- Add ½ teaspoon cumin powder
- ½ teaspoon dry mango powder
- Take ¼ teaspoon red chili powder
- ¼ teaspoon Garam Masala Powder
Jal jeera chutney
- ¾ cup green mint leaves
- 1 teaspoon cumin seeds and fennel seeds
- separate the seeds from 1 black cardamom – cut the outer cover
- 1 dry red chili – deseeded
- a pinch of asafoetida (hing)
- 1 teaspoon black salt
- 5 to 6 whole black pepper
- ½ teaspoon dry mango powder
- 1 tablespoon seedless tamarind
- ¼ or ⅓ cup water for grinding or add as required
Seasoning for matar kulcha
- 1 small onion – finely chopped
- 1 medium-sized tomato – finely cut
- Just 1 green chili – slit or chopped
- ½ inch ginger – julienned or finely chopped
- 1 lemon – 1/4pc
- some chopped coriander leaves
Cooking dried white peas:
- Soak the matar or dried white peas overnight or for 7-8 hours.
- Remove the water and then pressure cook with 3 to 4 cups of water. It should be soft and boiled.
- If there is more water and the mixture is light, boil till the matar gets a medium texture.
- Smash the matar lightly with a spatula or smasher.
Preparing Jal jeera chutney
- Grind all the ingredients for jaljeera chutney with 1/4 or 1/3 cup water to a smooth paste. Store them in a container.
Making matar curry
- In a pan, heat oil. on a low flame, first, stir the cumin seeds.
- Remove the pan from fire.
- Next, combine all the dry spice powders one by one – chaat masala, roasted cumin powder, amchur powder, red chili powder, garam masala powder.
- Stir and directly pour the mixture into the boiled matar/peas.
- Turn on the flame and stir through for 3-4 mins.
- Forthwith add the prepared jaljeera chutney and stir.
- If the mixture looks dry, add some water.
- Cook the matar or peas curry for about 2-3 minutes till all the flavors are combined.
- Check the flavoring and add more salt if required.
- Serve matar kulcha in bowls or plates. Top with onions, tomato, ginger, and chilies. Juice some lemon juice on top and mix lightly.
- Garnish with coriander leaves and serve with matar kulcha.
Also Read About: Kulcha Recipe| How to make soft kulcha|
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