Delhi Style Matar Kulcha Recipe | How To Make Street Style Matar Kulcha recipe | आसान मटर कुलचा

Delhi Style Matar Kulcha Recipe | How To Make Street Style Matar Kulcha recipe | आसान मटर कुलचा

Matar Kulche

Portion servings: 4-5 pax
Preparation time: 2-3 hrs
Cooking time: 30 mins
Calories: 495 kcal per portion

Ingredients
Green chutney:
Coriander a handful
Mint leaves ¼ cup
Garlic 4-5 cloves
Ginger ½ inch
Green chilli 1 pc
Salt ½ tsp
Jeera powder 1 tsp
Tamarind water ½ cup

Special Masala:
Coriander seeds 1 tbsp
Jeera ½ tbsp
Amchoor powder ½ tbsp
Ajwain ½ tsp
Pipli 2 pcs
Tartari ½ tsp
Whole red chilli 2 pc
Black pepper ½ tsp

Matar:
White dried peas 1 cup
Salt ½ tbsp
Turmeric powder 1 tsp
Onion chopped ½ cup
Tomato chopped ½ cup
Green chilli chopped 1 tbsp
Lemon juice 1 tbsp
Coriander chopped 1 tbsp
Butter 2 tbsp

Kulcha
Refined flour 1 cup
Yeast ½ tsp
Sugar 1 tsp
Water as required
Curd 2 tbsp
Kalonji 1 tsp
Coriander chopped ½ tbsp
Butter 2 tbsp

Method
Green chutney:
In a mixer jar, add coriander, mint leaves, garlic, ginger, green chilli, salt, jeera, tamarind pulp, water and grind it to a liquidy fine paste.

Masala prep:
In a mixer grinder, add coriander seeds, cumin, ajwain, amchoor powder, black salt, pipli, tartari, whole red chilli, black pepper and grind it to a fine powder.

Kulcha prep
Take a bowl, add some warm water, sugar, yeast and rest it for 5 mins to bloom.
Take a bowl, add refined flour, salt, the yeast mixture, and knead a soft dough.
Keep it aside for 1 hour to get fermented.
Then divide into small portions.
Take one portion and roll it to a flat oval shape.
Then apply water over the upper side, and sprinkle some kalonji & chopped coriander. Press it with your soft hand.
Place it on a tray, cover it with a damp cloth and keep aside for 10-15 mins.
Once done, heat a flat tava, place the kulcha, sprinkle some water and cover it with a lid.
After 30 seconds, remove the lid and flip it. Cook it from both sides and remove.
Kulchas are ready to serve.

Matar prep
Wash and soak white vatana for 5-6 hours.
Take a pressure cooker, add soaked vatana, salt, haldi, water and pressure cook it for 5-6 whistles.
Once they are completely cooked, get a mushy texture, remove it to a glass bowl and keep aside.

Assemble matar kulcha:
In a bowl, add boiled matar, chopped onion, chopped tomato, chopped green chilli, chopped coriander, grinded masala, lemon juice, chutney and mix it.
Heat a pan, add butter and reheat the kulchas.
Matar kulcha are ready to serve.
Serve them with pickle green chillies and chopped onion.





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