Matar Kulcha
Elevate your mealtime experience with Matar Kulcha, a flavorful North Indian street food classic that's as comforting as it is satisfying. This recipe pairs tender, pressure-cooked dried white peas simmered in a fragrant blend of spices—like garam masala, chaat masala, and turmeric—with the soft, pillowy kulchas that serve as the perfect accompaniment. A base of sautéed onions, tomatoes, and green chilies adds layers of warmth and zest, while a drizzle of lemon juice and fresh coriander brightens the dish beautifully. Ready in under an hour but boasting slow-cooked flavors, Matar Kulcha is ideal for a hearty lunch or dinner. Whether you're seeking an authentic taste of Indian cuisine or a rich, soul-soothing dish, Matar Kulcha is a must-try crowd-pleaser. Serve it hot and let the bold spices and textures delight your senses!
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Recipe Information
Ingredients
- 1 cup Dried white peas
- 3 cups Water
- 2 tablespoons Ghee
- 1 teaspoon Cumin seeds
- 1 large Onion, finely chopped
- 2 Green chilies, chopped
- 1 teaspoon Ginger-garlic paste
- 1 large Tomato, chopped
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Chaat masala
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh coriander, chopped
- 4 Kulchas
Instructions
Rinse the dried white peas under running water until water runs clear. Soak them in enough water overnight or for at least 8 hours.
After soaking, drain the water and rinse the peas once more. In a pressure cooker, add the soaked peas and 3 cups of water. Pressure cook for 4-5 whistles or until the peas are soft and cooked through.
In a large pan, heat ghee over medium heat. Add cumin seeds and let them splutter.
Add the chopped onion and sauté until golden brown.
Stir in the chopped green chilies and ginger-garlic paste. Cook for another minute until fragrant.
Add the chopped tomato and cook until the tomatoes are soft and the oil starts to separate.
Mix in the ground turmeric, red chili powder, garam masala, chaat masala, and salt. Stir well to combine the spices.
Add the cooked peas along with the water they were cooked in. Stir to combine all the ingredients well. If the curry looks too thick, add a little more water.
Bring the mixture to a gentle boil and let it simmer for about 10 minutes to allow the flavors to meld together.
Stir in the lemon juice and chopped fresh coriander.
Serve the matar curry hot alongside warm kulchas.
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 944 mg | 41% | |
| Total Carbohydrate | 89.3 g | 32% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 10.4 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 862 mg | 18% | |
*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.
