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Matar Kulcha
Matar Kulcha

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We hope you got benefit from reading it, now let’s go back to matar kulcha recipe. You can cook matar kulcha using 31 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Matar Kulcha:
  1. Provide For Matar
  2. You need white peas soaked in water for 3 hours
  3. Prepare ginger garlic clove paste
  4. Provide turmeric powder
  5. You need red chilli powder
  6. You need coriander powder
  7. Take Chaat Masala powder
  8. Take tamarind water
  9. Provide mustard oil
  10. Use Salt
  11. Take For coarse Masala paste
  12. Use green chillies
  13. Provide Cinnamon Stick
  14. You need black cardamom
  15. You need cumin seeds
  16. You need fennel seeds
  17. You need For garnish
  18. Provide Tomatoes chopped and rings
  19. Use Onions chopped and rings
  20. Get Coriander leaves chopped
  21. Prepare Lime wedges
  22. You need For Kulcha (yields 4)
  23. Use Whole wheat flour
  24. Take baking soda
  25. You need baking powder
  26. Prepare milk
  27. Take yoghurt
  28. Prepare Water
  29. Get kalonji/nigella seeds
  30. Prepare coriander leaves chopped
  31. Get Olive oil
Instructions to make Matar Kulcha:
  1. For Matar - Make a coarse paste under ‘Masala’. Drain the water that the peas were soaked in. Boil the Matar and drain the water. Set aside
  2. In a wok heat oil and add ginger garlic paste, add turmeric powder, 1/2 of coarsely ground paste and stir for 2 mins, add matar and stir well. Add red chilli powder and Chaat masala and cumin seeds. Stir well.
  3. Add the rest of the ground Masala, salt and stir well. Add tamarind water and stir for 5-6 mins. Add 1 cup water and cook for another 7-8 mins.
  4. For Kulcha - in a bowl mix all ingredients under Kulcha except kalonji and coriander leaves, mix the dough well, cover with a Muslin cloth for 1.5 -2 hours
  5. Beat the dough again and make 4 balls, roll with a rolling pin and brush with water a little, press the kalonji and chopped coriander leaves and roll again.
  6. In a tawa heat and add olive oil. Place the coriander leaves side of the Kulcha facing down and cover for 5 seconds. Remove the cover and the Kulcha is puffed and little brown in colour. Flip the side and add little olive oil to fry on low flame.
  7. Flip back to coriander leaves side and once cooked, set aside.
  8. Plate with chopped coriander leaves, lime wedges, chopped tomatoes and onions on the Matar and rings for the Kulcha. Enjoy hot

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