Matar Kulcha is a very popular street food of Delhi and in some parts of Punjab. It is generally found on the roadsides outside schools, colleges or offices. It is spicy and tangy. It is made from dried white peas also known as Safed Matar. It is of semi-thick consistency. Originally this dish is spicy but you can always adjust the spiciness as per your taste. This recipe is very easy to prepare but dried white peas needs to be soaked overnight for 7-8 hrs before cooking. You can serve matar kulcha in breakfast, lunch or dinner as a starter or as a main course. For Kulcha recipe you can visit this link or look for it in breads category.

Print Recipe

Matar-Kulcha Recipe

Course

Main Dish

Cuisine

Indian

Prep Time

8 hours

Cook Time

30 minutes

Passive Time

30 minutes

Servings

3-4 people

Ingredients

For cooking peas

• 1.5 cups dried white peas (safed matar)
• 3-4 cups water
• 1 inch ginger grated
• 2-3 green chilies roughly chopped
• 1/2 tsp cumin seeds
• A pinch of asafoetida
• 1 tbsp tamarind paste
• Salt as required

For preparing Matar

• 1 small-medium onion finely chopped
• 1 small-medium tomato finely chopped
• 1 cup coriander leaves finely chopped
• 1/2 tsp red chilli powder
• 1/2 tsp chat masala
• 1/4 tsp garam masala powder
• 1/4 tsp roasted cumin powder
• 3/4 tsp coriander powder
• slit green chilies for garnishing
• 2 lemon wedges for garnishing

Course Main Dish Cuisine Indian Prep Time 8 hours Cook Time 30 minutes Passive Time 30 minutes Servings 3-4 people Ingredients For cooking peas 1.5 cups dried white peas (safed matar) 3-4 cups water 1 inch ginger grated 2-3 green chilies roughly chopped 1/2 tsp cumin seeds A pinch of asafoetida 1 tbsp tamarind paste Salt as required For preparing Matar 1 small-medium onion finely chopped 1 small-medium tomato finely chopped 1 cup coriander leaves finely chopped 1/2 tsp red chilli powder 1/2 tsp chat masala 1/4 tsp garam masala powder 1/4 tsp roasted cumin powder 3/4 tsp coriander powder slit green chilies for garnishing 2 lemon wedges for garnishing

Instructions

Cooking the peas

1. Soak the matar or dried white peas overnight for 7-8 hours.
2. Heat oil in a pressure cooker. Add asafoetida, cumin seeds, grated ginger and chopped green chilies. Stir for 30 seconds.
3. Add soaked and drained matar or dried white peas.
4. Add water and some salt.
5. Pressure cook the matar till is completely cooked.
6. Add tamarind paste and cook the matar for 5 minutes.
7. Mash the matar slightly with a spoon or a spatula.

Preparing the matar

1. In a bowl, add cooked matar, chopped onions, tomatoes and coriander leaves.
2. Now add red chilli powder, coriander powder, chat masala, garam masala powder,roasted cumin powder and salt if required.Mix well.
3. Garnish matar with slit green chillies and lemon wedges. Serve with hot Kulchas.

Directions for preparing the recipe

Cooking the peas

1. Soak the matar or dried white peas overnight for 7-8 hours.
2. Heat oil in a pressure cooker. Add asafoetida, cumin seeds, grated ginger and chopped green chilies. Stir for 30 seconds.
   
3. Add soaked and drained matar or dried white peas.
   
4. Add water and some salt.
   
5. Pressure cook the matar till is completely cooked.
   
6. Add tamarind paste and cook the matar for 5 minutes.
   
7. Mash the matar slightly with a spoon or a spatula.

Preparing the Matar

1. In a bowl, add cooked matar, chopped onions, tomatoes and coriander leaves.
   
2. Now add red chilli powder, coriander powder, chat masala, garam masala powder,roasted cumin powder and salt if required.Mix well.
   
3. Garnish matar with slit green chillies and lemon wedges. Serve with hot Kulchas.