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Matar Kulcha
Matar Kulcha

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We hope you got insight from reading it, now let’s go back to matar kulcha recipe. To make matar kulcha you only need 31 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Matar Kulcha:
  1. Use For Matar
  2. You need white peas soaked in water for 3 hours
  3. Use ginger garlic clove paste
  4. Get turmeric powder
  5. Prepare red chilli powder
  6. Prepare coriander powder
  7. Provide Chaat Masala powder
  8. You need tamarind water
  9. Get mustard oil
  10. You need Salt
  11. Get For coarse Masala paste
  12. Get green chillies
  13. Prepare Cinnamon Stick
  14. Get black cardamom
  15. Provide cumin seeds
  16. Prepare fennel seeds
  17. Take For garnish
  18. Get Tomatoes chopped and rings
  19. Get Onions chopped and rings
  20. Take Coriander leaves chopped
  21. Use Lime wedges
  22. You need For Kulcha (yields 4)
  23. Get Whole wheat flour
  24. Provide baking soda
  25. Prepare baking powder
  26. Use milk
  27. Get yoghurt
  28. Get Water
  29. You need kalonji/nigella seeds
  30. Use coriander leaves chopped
  31. Use 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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