Matar Kulcha is one of the most popular street food recipes in all of India, specifically in places like Delhi and Amritsar. Delicious, boiled matar topped with fresh tomatoes and onions, served with a delicate, fluffy, homemade kulcha is sure to fill your mouth with the homey flavors of North India. Like, Share, Comment, and Subscribe for more delicious recipes!

MATAR KULCHA RECIPE

FOR THE MATAR ( WHITE PEAS)

INGREDIENTS:
-300gm dry white peas ( safed matar)
-Chopped onions (by taste)
-Chopped tomato (by taste)
-Chopped green chillies (optional)
-Red chili powder to taste
-Chaat masala to taste
-Salt to taste
-Lemon/lime juice to taste
-1 tablespoon thinly sliced ginger for garnish
-Chopped coriander leaves for garnish
-7 cups of water

PROCESS:
1.In a bowl, soak the white peas with 7 cups of water overnight or for at least 8-10 hours
2.After 8 hours, transfer the white peas with the soaked water to a pressure cooker and add salt ( I added 3 teaspoon)
3.Pressure cook on medium flame for 20-25 mins until completely cooked. If you are using a pot to boil, it should take 50-60 mins or until you see they are completely cooked.
4.You can make these in small batches or one big serving bowl
5.To the white peas add chopped onions, tomato, coriander leaves, salt, red chili powder, green chili, chaat masala and lemon/lime juice ( you can add as much condiments to this as per your taste)
6.Garnish with ginger slices and coriander leaves
7.Serve warm with bakery style kulche

FOR THE KULCHE ( makes 15-18)

INGREDIENTS:
( DRY INGREDIENTS)
-2 ½ cup flour
-½ teaspoon baking powder
-½ teaspoon salt
-1 ½ tablespoon sugar

INGREDIENTS:
( PROOFING THE YEAST)
-2 tablespoon sugar
-2 tablespoon oil
-1 tablespoon active dry yeast
-⅓ cup warm water
-½ cup warm milk

PROCESS:
1. In a bowl, add warm water, warm milk, sugar, yeast and oil
2. Mix it together and let it proof/rise for 15 minutes
3. In another bowl add flour, baking powder, salt and sugar and mix it together
4. After 15 minutes, you should see the bubbles in the yeast mixture
5. Add the yeast mixture to the dry ingredients and knead for at least 10 minutes to make a soft, smooth, stretchy dough
6. Drizzle some oil and cover and let the dough rise for 2 hours in a warm place
7. After 2 hours, knead the dough on floured surface for another 3-4 minutes
8. Using a rolling pin, roll the dough out to the thickness of a tortilla
9. Use a round cutter to cut the dough into small circles
10. Use the rolling pin and shape the kulcha lengthwise
11. Repeat the same process with the remaining dough ( roll into a big tortilla, cut into small circles, shape them)
12. Brush the shaped kulche with some oil
13. In a steamer, steam the kulche for 13-14 mins
14. Stack them and cover with kitchen towel
15. In a pan, drizzle some butter/oil
16. Add some chopped coriander leaves
17. Add the kulche and cook on a pan for 30 seconds each side
18. Serve them hot with your favorite curries.

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