Introduction: The Classic Charm of Matar Kulcha
If you’ve ever strolled through the bustling streets of Delhi, you’ve probably encountered vendors serving Matar Kulcha—a delicious combination of spiced white peas (matar) and fluffy flatbreads (kulcha). It’s a dish that hits all the right notes—comforting, flavorful, and satisfying. What’s more, it’s vegan, filling, and perfect for a light lunch or snack. The best part? You don’t need to be in Delhi to enjoy this treat. With a few simple ingredients and steps, you can make Matar Kulcha right at home!
Ingredients You’ll Need
For Matar Kulcha, you’ll need to prepare two components: the matar (white pea curry) and the kulcha (a soft, leavened bread). Here’s what you’ll need for each:
For the Matar (White Pea Curry):
- 1 cup dried white peas (safed matar)
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 2-3 green chilies, finely chopped (adjust to your spice level)
- 1 tablespoon ginger, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon roasted cumin powder
- 1 teaspoon chaat masala
- 1/2 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- Lemon wedges and chopped coriander (for garnish)
For the Kulcha:
- 2 cups all-purpose flour (maida)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup yogurt
- 1 tablespoon oil
- Water (for kneading)
- Nigella seeds (kalonji) and fresh coriander (for garnish)
Step 1: Preparing the Matar (White Pea Curry)
The star of the show, the matar is a lightly spiced, tangy curry made with white peas. Here’s how to make it:
- Soak the peas: Rinse the dried white peas and soak them in water for 6-8 hours or overnight. This softens the peas and makes them easier to cook.
- Cook the peas: Drain the soaked peas and transfer them to a pressure cooker. Add water, a pinch of salt, and cook for 4-5 whistles or until the peas are soft but not mushy. If you don’t have a pressure cooker, you can cook them in a regular pot—just expect it to take a bit longer (about 45-50 minutes).
- Prepare the tempering: In a large pan, heat 1 tablespoon of oil. Add cumin seeds and let them splutter. Toss in the chopped onions, ginger, and green chilies, and sauté until the onions are soft and golden.
- Add tomatoes and spices: Add the chopped tomatoes and cook until they turn soft and start to release oil. Now, add coriander powder, turmeric powder, red chili powder, and salt. Stir the mixture well and cook for a few more minutes.
- Mix in the peas: Add the cooked peas to the pan, along with roasted cumin powder and chaat masala. Stir everything together, gently mashing some of the peas with the back of a spoon to thicken the curry. Add water if you prefer a thinner consistency. Let the matar simmer for 10-15 minutes, allowing the flavors to come together.
- Garnish: Just before serving, garnish with freshly chopped coriander and a squeeze of lemon juice for that fresh, tangy kick.
Step 2: Making the Kulcha (Soft Leavened Bread)
Kulcha is the perfect companion to matar. Here’s how you can make soft, fluffy kulchas at home:
- Mix the dry ingredients: In a large mixing bowl, combine all-purpose flour, sugar, salt, baking powder, and baking soda.
- Add yogurt and oil: Stir in the yogurt and oil, and mix everything together. Gradually add water and knead the dough until it’s soft and smooth. Cover with a damp cloth and let the dough rest for 1-2 hours. This resting period helps the kulchas become fluffy and soft.
- Roll out the dough: Once rested, divide the dough into small balls (about the size of a golf ball). Roll each ball into a 5-6 inch circle. Sprinkle some nigella seeds and chopped coriander on top, and press them lightly into the dough.
- Cook the kulcha: Heat a tawa (griddle) or a non-stick pan over medium heat. Place a rolled-out kulcha on the tawa, and cook until bubbles start to form. Flip it over, and cook the other side. You can brush the cooked side with a little butter or oil for extra flavor.
- Finish cooking: Cook the kulcha until both sides are golden and fully cooked, with nice brown spots. Remove from the heat and repeat with the remaining dough balls.
Step 3: Assembling and Serving Matar Kulcha
Matar Kulcha is best enjoyed fresh, and the assembly process is as simple as it is delightful.
- Serve the matar: Ladle the matar (white pea curry) into a bowl and garnish with a sprinkle of chaat masala, fresh coriander, and a squeeze of lemon juice.
- Serve with hot kulchas: Plate the freshly made kulchas and serve alongside the matar. Optionally, you can also add some chopped onions and extra lemon wedges on the side.
- Dig in: Tear off a piece of the kulcha, scoop up the matar, and enjoy the explosion of flavors in every bite! The tangy, spicy matar with the soft, buttery kulcha is a match made in food heaven.
Tips for Making the Best Matar Kulcha
- Adjust the spice level: If you prefer your matar on the spicier side, feel free to add more green chilies or red chili powder.
- Consistency of the matar: Some people prefer their matar dry, while others like it with a little gravy. Adjust the amount of water you add to the cooked peas based on your preference.
- Kulcha variations: You can also stuff your kulchas with mashed potatoes or paneer for an extra indulgent twist!
- Make ahead: The matar can be prepared in advance and stored in the refrigerator for up to 2 days. Simply reheat and serve with freshly made kulchas.
Frequently Asked Questions
Can I make kulchas without yeast?
Yes, kulchas don’t traditionally use yeast. The combination of baking powder and baking soda, along with yogurt, helps give the kulchas their soft and fluffy texture.
Can I use canned peas for the matar?
While dried white peas give the best texture and flavor, you can use canned white peas for a quicker version. Just make sure to rinse them well and adjust the cooking time accordingly.
Can I bake kulchas instead of cooking them on a tawa?
Yes, you can bake the kulchas. Preheat your oven to 400°F (200°C) and bake the rolled-out kulchas for 5-7 minutes or until golden brown.
Is Matar Kulcha gluten-free?
The traditional kulcha is made with all-purpose flour, so it’s not gluten-free. However, you can experiment with gluten-free flour blends to make gluten-free kulchas.
Final Thoughts: Time to Enjoy Matar Kulcha!
Whether you’re a fan of Delhi street food or just looking to try something new, Matar Kulcha is a dish that will not disappoint. The flavorful matar, with its perfect balance of spices and tang, combined with soft, pillowy kulchas, creates a meal that’s both comforting and delicious. Best of all, it’s easy to prepare at home with simple ingredients. So, why wait? Gather your ingredients, follow these steps, and enjoy the authentic taste of Matar Kulcha in your own kitchen!