Practical Method to Serving Tasty Matar Kulcha

Wishing to eat Matar Kulcha a best restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to help you with clear procedures on cooking a Matar Kulcha like a famous chef made.

We hope you got benefit from reading it, now let's go back to matar kulcha recipe. To cook matar kulcha you need 31 ingredients and 8 steps. Here is how you do it.

To prepare an extraordinary Matar Kulcha, below are the ingridients needed:

1. Get of For Matar.
2. Use 1 cup of white peas soaked in water for 3 hours.
3. Provide 1 tsp of ginger garlic clove paste.
4. You need 1/2 tsp of turmeric powder.
5. Get 1/2 tsp of red chilli powder.
6. Provide 1/2 tsp of coriander powder.
7. Take 1/3 tsp of Chaat Masala powder.
8. Provide 1 Tbsp of tamarind water.
9. Take 2 Tbsp of mustard oil.
10. Prepare to taste of Salt.
11. Prepare of For coarse Masala paste.
12. Get 2 of green chillies.
13. Prepare 1/2 inch of Cinnamon Stick.
14. Use 1 of black cardamom.
15. You need 1/2 tsp of cumin seeds.
16. Prepare 1/2 tsp of fennel seeds.
17. Prepare of For garnish.
18. Use 2 of Tomatoes chopped and rings.
19. Provide 2 of Onions chopped and rings.
20. Prepare 1 tsp of Coriander leaves chopped.
21. You need as needed of Lime wedges.
22. Take of For Kulcha (yields 4).
23. You need 1 cup of Whole wheat flour.
24. Use 1/2 tsp of baking soda.
25. Prepare Pinch of baking powder.
26. Use 1/2 cup of milk.
27. You need 1/4 cup of yoghurt.
28. Use as needed of Water.
29. Prepare 1/2 tsp of kalonji/nigella seeds.
30. Get 3 tsp of coriander leaves chopped.
31. Use as needed of Olive oil.

After preparing the ingridients, next you are ready to make your appetizing Matar Kulcha by following the guidances below:

1. For Matar - Make a coarse paste under ‘Masala’. Drain the water that the peas were soaked in. Boil the Matar and drain the water. Set aside.
2. In a wok heat oil and add ginger garlic paste, add turmeric powder, 1/2 of coarsely ground paste and stir for 2 mins, add matar and stir well. Add red chilli powder and Chaat masala and cumin seeds. Stir well..
3. Add the rest of the ground Masala, salt and stir well. Add tamarind water and stir for 5-6 mins. Add 1 cup water and cook for another 7-8 mins..
4. For Kulcha - in a bowl mix all ingredients under Kulcha except kalonji and coriander leaves, mix the dough well, cover with a Muslin cloth for 1.5 -2 hours.
5. Beat the dough again and make 4 balls, roll with a rolling pin and brush with water a little, press the kalonji and chopped coriander leaves and roll again..
6. In a tawa heat and add olive oil. Place the coriander leaves side of the Kulcha facing down and cover for 5 seconds. Remove the cover and the Kulcha is puffed and little brown in colour. Flip the side and add little olive oil to fry on low flame..
7. Flip back to coriander leaves side and once cooked, set aside..
8. Plate with chopped coriander leaves, lime wedges, chopped tomatoes and onions on the Matar and rings for the Kulcha. Enjoy hot.

Matar kulcha is a type of gently leavened flatbread loaded with dried white peas. Kulchas originated in Northern India as a variation of naan, essentially making it a Punjabi-styled naan. Matar Kulcha is one of the most famous street food from Delhi. A classic vegetarian snack consisting of dried white peas cooked with spices and served with a white flatbread called kulcha. Matar kulcha is our all-time favourite chaat.

Recipe : Matar Kulcha

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Simple tips to make Matar Kulcha

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