Matar Kulcha Recipe. I don’t know about you but I am in love with Chaat. This matar kulcha is Delhi chaat that is very popular in Delhi and Now is a perfect weather to enjoy matra or matar kulcha.
Matar Kulcha is one of the most popular street foods that can be seen in every other corner of Delhi. Matar Kulcha Recipe is so simple and finger licking delicious that once you have it, there is absolutely no way you would want to stop.
This roadside chole kulche is everything you have always wanted in your favourite chaat. White peas or safed matar are used in many street food recipes. Mumbai's popular street food Ragda Pattice also involves this white peas curry.
Matar or Matra chaat is deliciously tangy and topped with the whole load of spices, onions and tomatoes. White peas that are commonly known as Matar is the main ingredient in this recipe. I make this with dried white peas which are soaked for 3-4 hours. These are also known as safed matar or vatana.
This Delhi Chaat is popularly known as Matar Ke Chole or matra kulche. In Delhi, you can find the street vendors serving Matara with Kulchas. I think that is mainly because kulchas remains soft even if they become cold. They don’t turn hard like Naan’s and can be made in advance and grilled later.
Why Should You Make it at Home?
- It is one of the healthiest street food if you do not use a whole lot of butter like some street vendors do while cooking Kulcha.
- White peas curry that is served as matra is rich in proteins and fiber and homemade is the best.
- It's vegan, gluten-free and homemade is always hygienic.
Ingredients For Matar Kulcha
White Peas: These are dried peas also known as vatana.
Spices For Masala Paste: cumin seeds, fennel seeds, whole black peppercorns, cinnamon, black cardamom, green chillies,mint leaves
To Make Matara: oil, ginger-garlic paste, turmeric powder,coarsely ground coriander,red chilli powder, chaat masala, cumin powder, Salt to taste,tamarind water, 1 cup water
How To Make Matar Kulcha
For making matar kulcha, first of all, I make a semi-liquid white peas curry.
Step1: Wash and soak the white peas overnight and then boil it until they are soft and tender.
Step : Cook these peas in a pressure cooker and add salt and water to it. Pressure cook for 3 whistles and then allow the cooker to cool naturally.
Step 3: Make the Masala Paste - In the grinder add cumin seeds, fennel seeds, whole black peppercorns, cinnamon stick, black cardamom, green chillies and ¼ cup of mint leaves. Grind them all together to make a coarse paste.
Instructions For Cooking the Matara
- Heat a pan add oil and stir fry ginger-garlic paste. Add turmeric powder and coarsely ground coriander, red chilli powder, chaat masala and cumin seeds.
- Cook the spices for a minute and then add boiled white peas in the pan.
- Stir all the ingredients well.
- Now, add the ground masala (which we ground previously in a paste) with the white peas and mix well.
- Finish with some tamarind water and salt to taste. Add about a cup of water and Allow the ingredients to cook for 7-8 minutes.
Recipe Notes: My True & Tested Tips
- The trick is in the process of boiling the white peas. It is really important to soak the white peas overnight or for at least 4-5 hours (so that they almost look double in size).
- You can soak dried white peas in warm water if you are running short of time; this will cut the soaking time by at least an hour.
- You can make them absolutely Oil Free with my latest Zero Oil Matra Chaat Recipe.
- Since we added salt while boiling the white peas, you can adjust the amount of salt according to your preference while making the matar/ curry.)
How To Serve It?
White Matar Recipe or matar Kulcha do look like any other chaat recipe but is far more delicious than your regular one. Most of the times we make a meal out of it. It’s quite substantial serving for a snack for me.
- First we top it with tangy chutneys. We top it with the onions for the crunchiness and tomatoes to serve as the perfect mixture of sweet and tart flavours that blend magically on your tongue. Serve it with buttery crisped up kulcha bread.
- You can serve them as standalone when making a quick dish of the tangy and spicy Matar Kulcha or you can always make delicious Paneer Kulcha or Chur-chur naan to go along white Matar gravy.
More Such Chaat Recipes
- Masoor ki Tikki Chaat,
- Ram Laddoo (Delhi Chaat)
- Dahi Vada Chaat,
- Paneer ki Tikki Chaat,
- Batata Vada
Matar Kulcha Recipe Video
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📖 Recipe
Matar Kulcha Recipe
Ingredients
- 250 grams gms white dried peas
To Make Masala Paste
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon whole black peppercorns
- ½ inch stick cinnamon
- 1 black cardamom
- 2 green chillies
- ¼ cup mint leaves
To Make Matar
- 2 tablespoon oil
- 1 teaspoon ginger-garlic paste
- ¼ teaspoon turmeric powder
- 1 teaspoon coarsely ground coriander
- 1 teaspoon red chilli powder
- 1 teaspoon chaat masala
- 1 teaspoon cumin powder
- Salt to taste
- ¼ cup tamarind water
- 1 cup water
Instructions
- In order to make the savoury Matar Kulcha start off with washing the white peas and soaking them in water for 4-5 hours.
- After they are well soaked, discard the water using a mesh strainer.
- Add these peas in a pressure cooker and add salt and water to it. Pressure cook for 3 whistles and then allow the cooker to cool naturally.
- After the cooker is cooled down, take the peas out in a bowl.
- Instructions For Making the Masala Paste
- In the grinder add 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 1 teaspoon whole black peppercorns, ½ inch cinnamon stick, 1 black cardamom, 2 green chillies and ¼ cup of mint leaves. Grind them all together to make a coarse paste.
Instructions For Making the Matar
- Heat a pan and add 2 tablespoons of oil in it. Now, add 1 teaspoon of ginger-garlic paste and ¼ teaspoon of turmeric powder in the pan. Stir them and add 1 teaspoon of coarsely ground coriander, 1 teaspoon of red chilli powder, 1 teaspoon of chaat masala and 1 teaspoon of cumin seeds.
- Cook the spices for a minute and then add boiled white peas in the pan.
- Stir all the ingredients well.
- Now, add the ground masala (which we ground previously in a paste) with the white peas and mix well.
- After mixing the ingredients well add ¼ cup of tamarind water and salt to taste in the pan. Mix all the ingredients in the pan well and after some time add about a cup of water in it. Allow the ingredients to cook for 7-8 minutes.
- After 8 minutes, turn off the heat and take the Matar in a bowl.
Video
Nutrition
Before You Go
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Aditii says
This looks so easy and delicious. Wow!
Ashutosh says
This made me nostalgic. Can we switch dried chickpeas with chickpeas? Btw great recipe.
Shruti Sikha says
Simple, easy and so very delicious. I have always been fond of Matar Kulcha. I made this recipe with your reference, it was great.
Ananya says
Great Recipe.
But, can I make the pattice batter a day before and refrigerate and then use it? Will it taste the same?
Vikas Agrwal says
Is there any recipe easier than this? I used to eat them coming back from school. I will definitely try them soon. 🙂
Aditi Bhagat says
This is the perfect website for easy and yummy go-t0recipes. Incredible!
Rohini says
Can u substitute amchur powder for imli
Rekha Kakkar says
Yes it works too just adjust quantity as per your taste.
Bhavya Sikri says
Superb recipe. Easy to execute. My husband was in awe of the dish and complimented about the taste of mint. Thanks a lot. You guys are saviours.
Rekha Kakkar says
I am glad you enjoyed it! Thanks for your feedback 😊
Monika says
Looks like I have put a lot of ground masala in the matar. How can I suppress the flavor of it and make it thoda sa normal?
Morgan Joseph says
Very nice