Gluten-Free Matar Kulcha
Experience the mouthwatering flavors of India with this Gluten-Free Matar Kulcha recipe, a delightful twist on a classic street food favorite! Perfect for those avoiding gluten, this recipe combines fluffy flatbreads made from rice and tapioca flours with a spiced white peas curry that’s bursting with aromas of turmeric, cumin, and amchur. The kulchas are soft, golden, and easy to prepare on a skillet, offering a satisfying pairing with the tangy, lime-infused peas topped with fresh coriander leaves. Whether you’re serving it as a snack, lunch, or dinner, this gluten-free version retains all the authentic, hearty goodness of the original. Ready in just 90 minutes, it’s a wholesome and flavorful treat you won't want to miss!
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Recipe Information
Ingredients
- 1 cup Dried white peas
- 4 cups Water
- 1 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Amchur (dried mango) powder
- 1 medium Green chili
- 1 medium Lime
- 1 medium Onion
- 1 medium Tomato
- 2 tablespoons Fresh coriander leaves
- 1 tablespoon Olive oil
- 1 cup Rice flour
- 0.5 cup Tapioca flour
- 0.5 teaspoon Xanthan gum
- 1 teaspoon Baking powder
- 0.5 cup Plain yogurt
- 0.25 cup Milk
- 1 teaspoon Sugar
- 2 tablespoons Butter or ghee
Instructions
Rinse and soak the dried white peas in water overnight or for at least 8 hours.
Drain the peas and transfer them to a pot. Add 4 cups of water and a teaspoon of salt, then bring to a boil.
Cover, reduce heat to low, and simmer for about 40-45 minutes, or until the peas are soft.
While the peas are cooking, finely chop the onion, tomato, green chili, and fresh coriander leaves. Set aside.
For the spiced peas, add turmeric, red chili powder, cumin, and amchur powder to the cooked peas. Cook for another 5 minutes, allowing the spices to blend.
Stir in olive oil, chopped green chili, onion, and tomato. Simmer for 10 minutes, stirring occasionally, until tomatoes are soft.
Squeeze lime over the mixture and garnish with coriander leaves. Set aside and keep warm.
To prepare the gluten-free kulchas, mix rice flour, tapioca flour, xanthan gum, baking powder, and sugar in a large bowl.
Add plain yogurt, milk, and melted butter to the dry ingredients. Knead into a smooth dough. If too dry, add some water, a tablespoon at a time.
Divide the dough into 8 equal parts and roll each into a ball. Flatten into small discs about 1/4 inch thick.
Heat a non-stick skillet over medium heat and cook the kulcha for 2-3 minutes on each side, until golden brown and cooked through.
Serve the warm gluten-free kulchas with the spiced matar, garnished with additional coriander if desired.
Nutrition Facts
Calories |
2096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 4185 mg | 182% | |
| Total Carbohydrate | 356.2 g | 130% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 55.6 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 646 mg | 50% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3152 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
