Matar Kulcha
Spicy, tangy, juicy and mouthwatering white peas topped with chopped tomatoes, onions, green chili, coriander leaves and lemon juice and paired amazingly with soft buttered kulcha bread.
Ingredients
- 200 gm dried white/yellow peas
- 1 teaspoon ginger, grated
- 1 teaspoon roasted cumin powder
- 1 teaspoon red chilli poder
- 1 teaspoon garam masala
- 1 teaspoon amchur powder
- 1 teaspoon chaat masala
- salt to taste
- 1 teaspoon oil
For topping
- 1 onion, thinly chopped
- 1 tomato, finely chopped
- 2 green chillies, finely chopped
- 1/4 cup coriander leaves, finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon chaat masala
Instructions
- Wash and soak shite peas in enough water for 6-8 hours or overnight.
- Once soaked properly, cook the white peas in 4 cups of water and dash of salt in a pressure cooker for about 4 whistles.
- Let the pressure in the cooker release naturally and set the peas aside.
- Heat oil in a pan and add ginger, roasted cumin powder, salt, chilli, amchoor, chaat masala and garam masala in it. Stir and remove from heat.
- Add the seasoned masala oil into the cooked white peas and mix well to combine.
To serve
- Divide the matar among 4 bowls. Top with chopped onions, tomato, green chilli and coriander leaves.
- Drizzle lemon juice and sprinkle chaat masala on top.
- Serve with kulchas and enjoy.
Notes
Adjust the number of spices as per your taste and preferences.
Some street vendors use a tamarind chutney to make the matar tangier, I skipped that.
You may also use white chickpeas instead of white peas.
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!