Matar Kulcha

Name: Matar Kulcha
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1 cup dried white peas (soaked overnight); 4 cup water (for cooking peas); 0.5 tsp salt; 1 inch ginger (finely chopped); 2 pcs green chili (finely chopped); 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, finely chopped); 3 tbsp coriander leaves (chopped); 0.5 tsp cumin powder (roasted); 1 tsp chaat masala; 1 pinch red chili powder; 2 tbsp lemon juice; 1.5 cup all-purpose flour; 2 tbsp yogurt (plain); 0.5 tsp sugar; 0.5 tsp baking powder; 1 pinch baking soda; 1 tbsp oil (for kulcha dough); 0.5 tsp nigella seeds

RATING

4.6/5(137)

TASTE SCORE

9/10

A popular North Indian street-style plate of tangy white peas topped with onion, tomato, green chili, and lemon, served with soft kulchas. It is hearty, bright, and deeply satisfying without feeling too heavy.

PREP

25m

COOK

40m

SERVES

ONE SERVING IS 1 CUP OF MATAR CURRY, TYPICALLY SERVED WITH 2 KULCHAS.

403 cal

SERVINGS

METHOD · 9 STEPS

prep
Soak the white peas overnight.
Rinse the dried white peas well and soak them in plenty of water for 8 hours or overnight.
boil · ~35 min
Cook the white peas until soft.
1.Drain the soaked peas and add them to a pot with 4 cups water and salt.
2.Bring to a boil over medium-high heat.
3.Lower the heat and cook until the peas are soft but still hold shape, about 30-35 minutes.
4.Lightly mash a few peas with the back of a spoon to give the mixture body.
TIPIf the peas look dry while cooking, add a splash of hot water so they stay moist and spoonable.
mix · ~3 min
Season the matar.
1.Add chopped ginger, green chili, onion, tomato, and coriander leaves to the cooked peas.
2.Sprinkle in cumin powder, chaat masala, and red chili powder.
3.Pour in the lemon juice.
4.Mix well and keep the matar warm.
knead · ~7 min
Make the kulcha dough.
In a bowl, mix all-purpose flour, yogurt, sugar, baking powder, baking soda, salt, and 1 tbsp oil. Add water little by little and knead to a soft dough.
rest · ~30 min
Rest the dough.
Cover the dough and let it rest for 30 minutes so it softens and becomes easier to roll.
TIPA softer dough gives softer kulchas, so avoid adding too much flour while kneading.
prep · ~8 min
Shape the kulchas.
1.Divide the dough into 4 equal portions.
2.Roll each portion into a small oval or round kulcha.
3.Press nigella seeds and chopped coriander leaves on top.
4.Gently roll once more so the topping sticks.
fry · ~10 min
Cook the kulchas on a hot pan.
1.Heat a tawa or heavy pan over medium heat.
2.Place one kulcha on the pan and cook until bubbles appear and the underside gets light golden spots.
3.Brush a little oil on both sides and flip.
4.Cook until both sides are spotted and cooked through.
TIPKeep the heat medium so the kulcha cooks through before the outside gets too dark.
assemble
Plate the matar with kulcha.
Spoon the warm matar onto serving plates or bowls and place a hot kulcha alongside each portion.
serve
Serve hot with extra lemon if you like.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the white peas fully overnight; under-soaked peas cook unevenly and stay chalky in the center.
2
Cook the peas until soft but not broken down; they should hold shape when stirred for proper street-style texture.
3
Mash only a small spoonful of peas to thicken the matar without turning it into a paste.
4
Add onion, tomato, coriander, and lemon after the peas are cooked so the topping stays fresh and bright.
5
Keep the kulcha dough slightly sticky while kneading; a dry dough makes dense, less pliable kulchas.
6
Press the nigella seeds and coriander in firmly, then roll very lightly so the topping does not fall off on the tawa.
7
Stack hot kulchas in a clean towel after cooking to trap steam and keep them soft for serving.
8
If making ahead, store matar and kulchas separately and reheat just before serving so the bread does not go soggy.