A typical sight in Delhi or Amritsar in Punjab is the road distributors serving Matar Kulcha or Matar Chaat. You can see them on roads, exterior faculties, schools and workplaces too. They’ve large massive 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 avenue meals tradition.
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.
On this recipe, you’ll discover a scrumptious and engaging matar curry that you may simply make. This Kulcha recipe will aid you make the fluffiest ones at residence.
Incase you don’t need to put a lot efforts, you too can 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 based on my palate.
I’ve additionally lower down on the quantity of mint leaves used within the jaljeera masala. You may even use readymade jaljeera powder.
This Matar Chaat is an easy recipe, offered all of your substances are in place and you’ve got the preparation carried out.
As an illustration, soaking the white peas in a single day earlier than cooking, making the jaljeera masala, tempering after which mixing every part up.
So, in case you are getting ready them at residence, do it prematurely, stack up and retailer within the fridge. Whereas serving, simply reheat on a skillet or within the microwave till barely heat.
This Matar Chaat has a semi thick consistency with a tangy taste. Typically, it’s a little spicy too. However I’ve stored the spice stage reasonable. You may make it spicier by rising the pink chili powder and inexperienced chillies.
One other benefit of this dish is that you just actually don’t want the kulcha to finish it. You may 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 the event you want, you possibly 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 big distinction between the Matar Curry and the Ragda Curry.
The obvious distinction between the 2 is that the Matar Curry is a North Indian type curry preparation which additionally has dried mango powder and a jaljeera combine that offers it an additional tangy twist.
However, the Ragda Curry is a well-liked Maharashtrian type curry, minus the additional tang and is a well-known avenue meals in Mumbai.
Ragda is used to make a variety of different yummy avenue meals like Ragda Puri, Ragda Patties, Pani Puri, Ragda Chaat. One other distinctive chaat preparation that you’ll discover on the streets of Bangalore is that this Masala Puri that’s made with both dried inexperienced peas or white peas.
- Dried Peas: You may put together the Matar Chaat with contemporary or dried inexperienced peas as effectively. Recent inexperienced peas will impart a unique 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.
- Cooking Peas: Ensure that 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 may additionally use the Instantaneous pot to prepare dinner the soaked dried white peas.
- Swap with Chickpeas: You should utilize chana/chole or white chickpeas as a substitute of white peas within the curry. You may also serve matar curry with pav (dinner rolls) or naan.
- Soaking Dried Peas: In case you could have forgotten to soak the white peas for in a single day, don’t fear. You may soak the peas in some scorching water for about 2 to three hours and use.
- Utilizing Jaljeera Powder: You may also 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 the event you really feel the style not coming by way of, then you may add 1 tablespoon extra.
Sure, you should 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 the event you really feel the style not coming by way of, then you may add 1 tablespoon extra. Start with 1 tablespoon first after which improve as per your style.
Sure, you may. Use roughly 1 cup of dried chickpeas rather than dried white peas.
Sure, you should use inexperienced peas rather than white peas. You should utilize each contemporary or dried inexperienced peas. Nevertheless, the style might be totally different with contemporary inexperienced peas.
Sure, the kulcha dough might be ready and refrigerated to retailer in a single day. Unfold some oil on the dough and retailer in an hermetic metal field.
Sure, you may bake kulchas in oven at 220 to 250 levels Celsius. Bear in mind to preheat oven earlier than baking the kulchas.
Please be sure you fee the recipe within the recipe card or go away a remark under in case you have made it. For extra veetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Matar Kulcha | Matar Chaat – Delhi Fashion Recipe
Matar Kulcha is a well-liked North Indian avenue meals, particularly in Delhi and Punjab. This filling dish is a meal in itself and contains 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
Cook dinner Time 30 minutes
Complete Time 8 hrs 30 minutes
For the matar curry (white peas curry)
Forestall your display from going darkish whereas making the recipe
Soak the matar or dried white peas in a single day or for 7 to eight hours.
Drain all of the water. Strain 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 strain drops by itself within the cooker, then solely open the lid.The peas needs to be absolutely softened. If they appear undercooked, then add water if wanted and strain prepare dinner for some extra minutes.
If there may be 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 is going to 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, pink 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.
Cook dinner the matar or peas curry until all of the flavors get mingled, for about 2 to three minutes.
Verify the seasonings and add extra black salt if required.
- You may make this and preserve it apart until you put together the Kulcha. Whereas serving, reheat the matar curry.
- Prime the matar curry with onions, tomato, ginger, chilies and coriander leaves. Squeeze some lemon juice on high and blend flippantly. Serve with scorching or heat Kulcha. You may 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 strain cooker or within the Instantaneous pot.
- You may improve the spiciness within the dish by including extra inexperienced chillies or pink chilli powder.
- Modify the seasonings and spices based on your style preferences.
- As an alternative of black salt, you should use edible rock salt, pink salt or common salt.
Matar Kulcha | Matar Chaat – Delhi Fashion Recipe
Quantity Per Serving
Energy 360 Energy from Fats 18
% Each day Worth*
Saturated Fats 0.3g2%
Polyunsaturated Fats 1g
Monounsaturated Fats 1g
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 Okay 17µg16%
Vitamin B9 (Folate) 256µg64%
* P.c Each day Values are primarily based on a 2000 calorie weight loss program.
This Matar Kulcha recipe from the archives first printed in June 2013 has been republished and up to date on November 2022.