Easy Chhole matar Kulche | दिल्ली छोले मटर कुलचे की रेसिपी | easy to make at home |Chef Ranveer Brar

MATAR KULCHA/ दिल्ली स्टाइल मटर कुलचा - Dilli ki jab yaad aaye to khaane khi baat to hogi hi. Sabse khaas yaad hai Matar Kulche ki. It's amazing how the vendor would quickly assemble all the ingredients just the way you want it while you watch in awe. Yeh hai meri recipe, us Matar Kulche ki yaad mein.
#MatarKulcha #KulcheChole #Ranveerbrar

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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:
Samosa chaat -    • Samosa chaat | मटर समोसे की चाट | min...  
Chole Bhature -    • दिल्ली वाले छोले भटूरे | Chole Bhatur...  
Matar ki Kachori -    • Matar Ki Kachori | हरे मटर की कचौड़ी ...  

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MATAR KULCHA RECIPE
Preparation time 10 minutes & Overnight soaking
Cooking time 35-40 minutes
Serving 4

Ingredients
For Dough Starter
1 tsp Dry Yeast , खमीर
1 cup Water , पानी
1 tbsp Sugar , चीनी
1 cup Refined flour , मैदा

For Kulcha Dough
Prepared Dough Starter , तैयार किया हुआ खमीर
1 cup Refined flour/ or as needed for a soft dough , मैदा
1 tbsp Curd , दही
¼ tsp Salt , नमक
1 tbsp Ghee , घी

(Ingredients for Kulcha without yeast)
2 cup maida
1 level tsp baking powder
1/2 tsp baking soda
1 1/2 tsp sugar
1/2 tsp salt
1/2 cup dahi
Water as needed for a soft dough

Other Ingredients for Kulcha
1 tsp Onion seeds , कलौंजी
1 tsp Dry fenugreek leaves , कसूरी मेथी
1 tbsp Ghee , घी

For Boiling White Peas
2 cups Soaked White Peas, सफेद मटर
1 Bay leaf , तेजपत्ता
½ tsp Turmeric powder , हल्दी पाउडर
Water , पानी

For White Peas Mixture
Boiled White Peas , सफेद मटर
Salt to taste, नमक स्वादानुसार
2 tbsp Tamarind & Dry mango water (with soaked dry mango petals इमली और सूखा आम का पानी
1 medium Onion, chopped , प्याज
2 inch Ginger, chopped , अदरक
2-3 fresh Green chillies, chopped , हरी मिर्च
4 tbsp Coriander leaves, chopped , धनिया पत्ता
1 medium Tomato, chopped , टमाटर
A pinch Roasted Cumin powder , जीरा पाउडर
A pinch Degi red chilli powder , देगी लाल मिर्च पाउडर

Process
For Dough Starter
In a big bowl add dry yeast, water sugar, refined flour and mix everything properly, cover and keep aside in a warm place to ferment overnight.

For Kulcha Dough
The next morning in the dough starter add refined flour, curd, salt, and mix everything knead a soft loose dough.
Now add ghee and knead once again, give it a round shape, cover and keep aside in a warm place for second fermentation.
Once it's fermented, remove the excess air from the dough and make equal portions of it.
Roll it in an elongated oval shape using a rolling pin then stick or sprinkle some onion seeds, dry fenugreek leaves.
Heat a flat pan and place the rolled dough on it and sprinkle some water on the side and cover it and let it cook for a minute or so.
Now remove the cover and cook it from the other side also.
Apply some ghee on both sides and cook until golden brown and crispy on both sides.
Remove and keep aside.

For Boiling White Peas
In a big pot add soaked white peas, water, bay leaf, turmeric powder, cover and cook for 20-25 or until soft.
Now remove it on a tray and keep aside to cool down completely.

For White Peas Mixture
In a bowl add the cooled white peas, salt, tamarind & dry mango water, onion, ginger, green chillies, coriander leaves, tomato and mix everything properly.
Remove it in a serving bowl and garnish it with onion, ginger, green chillies, tomato, a pinch of roasted cumin powder, degi red chilli powder and coriander leaves.
Serving it with hot kulcha.
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