Chole Matar Kulche I दिल्ली वाले छोले मटर कुलचे I Pankaj Bhadouria

Chole Matar Kulche I दिल्ली वाले छोले मटर कुलचे I Pankaj Bhadouria

Presenting the Delhi wale Chole Matar Kulche- Delhi’s most famous street food! Chole Matar Kulche (actually not chole but white matar or ragda!) is something you will find being sold in every market, behind every bus stop in Delhi. These Chole Matar Kulche are very light on the pocket and easier on the stomach too as there is no oil added to the matar at all!
I have shared a no yeast Kulcha recipe that you can easily make on your tawa at home. The spongy bread like kulchas soak in the matar and all the flavours very easily and make our Chole Matar Kulche a great eat!
So try out this special Delhi Street Food: Chole Matar Kulche!


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Recipe :
Chole Matar Kulche
Preparation Time: 30 Minutes + Soaking Time
Cooking Time: 40 minutes
Serves: 3-4

Ingredients:
2 cups White matar/ Ragda/ dried white peas
¼ tsp baking soda
2 Onion, chopped
2 Tomatoes, chopped
3-4 Green chilli, chopped
1 tsp Chilli powder
1 tsp Yellow chilli powder (optional)
1 tsp Black pepper powder
1 tsp Roasted cumin powder
1 tbsp Chat masala
1 tbsp Coriander powder
Salt to taste
1 tsp Black salt
2 tbsp Amchoor powder
1 Lemon
Coriander Leaves, chopped
For Kulcha:
2 Maida
4 tbsp Curd
2 tsp Baking powder
Salt – 1 tsp
Butter to brush
Water – as required
Onion seeds (kalonji)

Method:
Wash and soak the White peas overnight or for 8 hours.
Drain the water and add 4 cups fresh water, salt to taste, ¼ tsp baking soda and boil or pressure cook till the matar is soft.
Finely chop the onions, tomatoes, green chilies and coriander leaves.
Mix together all the dry spices and set aside. This is the masala ready.
To prepare the dough, mix the yoghurt, baking powder into the flour, add sufficient water and make a very slack yet smooth dough.
Rest dough for a couple of minutes. Break dough into tennis sized balls.
Roll out the dough ball to a 6” circle. Sprinkle onion seeds.
Option1: Microwave the kulcha for 1 minute and set aside.
Option 2: Place the kulcha on a hot pan, add a few drops of water on the side and cover immediately for the kucha to cook in steam.
As the kucha puffs up, flip and cook from the other side too.
You should have spongy kulchas ready with you.
The microwaved kulchas too need to be cooked on the tawa to get the brown specs.
Add the masala to the boiled matar and simmer for 4-5 minutes for the matar to absorb all the flavours.
To serve, top the matar with chopped onions, tomatoes, green chilies, coriander leaves and add a dash of lemon juice.
Serve with warmed kulchas that have been brushed with butter.
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