Zero-oil Matar kulcha Recipe authentic Delhi Street Style. This matra recipe delivers the bold, authentic flavors of Delhi’s famous White Peas Chaat while keeping it clean and hygienic.
This protein-rich, homemade recipe of this popular street snack takes all the best parts. The bold spices, tangy chutneys, and hearty white peas and transforms them into a healthy and hygienic meal that’s both easy to prepare and packed with flavor.
Whether you're craving something quick, filling, and nutritious or looking for a dish that’s gluten-free, vegan, healthy and perfect for a light lunch or snack, this Matra Chaat ticks all the boxes. The best part? It requires simple ingredients and is not complicated to make!
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Why You Should Make Matar Kulcha at Home
- Healthy and Hygienic: By preparing this dish at home, you get to enjoy all the street-style flavors without worrying about cleanliness or food safety. Plus, it’s made with gluten-free ingredients!
- Protein-Packed Goodness: White peas are not only delicious but also a fantastic source of protein, making this chaat a satisfying and wholesome option for any meal.
- Quick and Easy to Prepare: With a bit of soaking and boiling, you’ll have a hearty, flavorful dish that comes together with minimal effort—perfect for busy days or last-minute cravings.
- Authentic Delhi Street Food Experience: This chaat captures the essence of Delhi’s street-side flavors, combining spicy, tangy, and savory elements in every bite. The Best Part is it is No Oil Recipe.
Ingredients
- White Peas: These protein-rich legumes are the star of the dish, providing the hearty base and filling you up with their creamy texture once they’re boiled to perfection.
- Ghee: A small amount of ghee is used to sauté the aromatics and boost the dish’s richness while maintaining its authentic flavor.
- Ginger Julienne & Green Chili: Fresh ginger and green chili add a punch of heat and warmth, balancing the rich flavors of the peas and chutney.
- Green Chutney: This tangy, spicy chutney brings a layer of zest to the chaat, brightening up the earthy flavor of the white peas.
- Matar Masala: A spice blend specially made for chaat, matar masala gives this dish its signature street-food flavor. You can find it at most Indian grocery stores or use garam masala as a substitute.
- Lemon Juice: A squeeze of fresh lemon adds the perfect tang, cutting through the richness and enhancing the flavor of the spices.
How to Make
- Start by soaking 1 cup of white peas in water for 6-8 hours. This helps soften them for cooking and shortens the boiling time.
- Drain the peas, then pressure cook them with 1 teaspoon of salt until soft and mushy. This usually takes about 3-4 whistles. Let the cooker cool naturally before opening it. Your peas should be creamy and very soft.
Tip: Make sure to soak the white peas for at least 6-8 hours. This ensures they cook quickly and evenly, resulting in a smooth, creamy texture.
- In a pan, add the pressure-cooked Matra. Then, add the ginger julienne, chopped green chili, 1 tablespoon of green chutney and 1 tablespoon of Matar masala, and combine well.
- Stir and cover with a lid until it comes to a boil. Let the mixture cook on low heat until it thickens slightly.
- Once the chaat reaches a thick, stew-like consistency, finish it with a generous squeeze of lemon juice for a fresh, tangy kick.
Tip: Don’t rush the cooking process—let the chaat simmer until it reaches a thick, stewy consistency for the best flavor.
- Now, garnish with chopped green chili, ginger julienne, tamarind chutney, and chopped tomatoes.
You can enjoy it as is or pair it with a toasted no-maida kulcha. Opt out of the kulcha, if you want a completely gluten-free meal.
- To cook the kulcha, heat 1 tablespoon of ghee in a pan and place your kulcha in it. Once heated, take the kulcha out and sprinkle some chopped coriander on the surface of the pan. Press the kulcha against the coriander and flip it.
- Your chaat ensemble is ready!
Substitutions You Can Make
- Matar Masala: If you don’t have matar masala, use garam masala or a mix of cumin and coriander powder.
Variations
- Spicy Matra Chaat: Add a dash of red chili powder or a chopped-up green chili for extra heat.
- Matra Chaat with Toppings: Top your chaat with chopped onions, tomatoes, and a sprinkle of sev (crunchy chickpea noodles) for extra texture and crunch.
- Tangy Twist: Drizzle a little tamarind chutney alongside the green chutney to add sweetness and a tangy layer of flavor.
- Chaat with Veggies: Mix in boiled potatoes or diced cucumber for a more filling, veggie-packed version of this chaat.
- Paneer Matra Chaat: Add cubed, pan-fried paneer to make this dish even more protein-rich and substantial.
- Authentic Street Style: If you want authentic Matra & Kulcha without using readymade matra masala You can check Delhi Style Matar Kulcha Recipe
- You can serve it as filling for Indian Canapés .
How to Serve Matar Kulcha
Matra Chaat is incredibly versatile and can be served in several creative ways. Apart from the classic way of eating it with a spoon, you can:
- Pair it with toasted bread or crackers: Serve it as a dip or topping for a quick snack.
- Serve it as a filling for wraps or sandwiches: Spread it in a whole wheat roti or wrap, along with fresh veggies and chutneys for a protein-packed, portable meal.
- Top it on crispy papdi: This turns it into a crunchy and tangy Papdi Chaat, giving it more texture and layers of flavor.
- Stuff it into hollow puris for a healthier Pani Puri filling: This is a great way to enjoy Pani Puri with a protein-rich twist. This is also known as ragda puri.
- You can serve it as filling for Indian Canapés .
Storing and Reheating
- Storing: Keep any leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat on the stovetop, adding a bit of water to maintain the desired consistency. Heat it gently on low to prevent it from drying out.
FAQs
Yes, skip the ghee and enhance flavors with extra lemon juice or chutney.
You can substitute it with a mix of cumin, coriander, garam masala, and amchur or just use garam masala with lemon juice.
Yes, it’s naturally gluten-free. Just ensure any packaged chutneys are gluten-free certified.
It can be! Simply substitute the ghee with a plant-based oil like coconut or olive oil to make it 100% vegan.
While fresh or dried peas give the best flavor, you can use canned white peas in a pinch. Just be sure to rinse them well and cook them down until they are soft and tender.
Yes, you can boil the white peas in a pot, but it will take about 45-60 minutes. Keep an eye on them and add water as needed.
Add boiled potatoes, cucumbers, tomatoes, or grated carrots for extra crunch and nutrition.
Yes! Freeze the chaat in a sealed container for up to a month. Thaw it overnight in the fridge and reheat on the stove.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan on low heat, adding a splash of water to loosen it up if necessary.
More Such Recipes
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- Aloo Tikki Chaat
- Best Matar Chaat
- Red Lentil and Paneer Tikki Chaat
- Matar Kulcha Recipe - Delhi Chaat
- Indian Corn Salsa
- Matar ki Tikki Chaat
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- Matar ki ghugni
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📖 Recipe
Matra Chaat - Delhi Style White Peas Chaat
Ingredients
- 1 cup of white peas
- 1 teaspoon salt
- Small piece of ginger cut in julienne
- 1 tablespoon green chili chopped
- 1 tablespoon Green Chutney
- 1 tablespoon Matar Masala
- 1 teaspoon lemon juice
- 1 tomato chopped for garnish
- 1 green chili garnish
- Ginger julienne garnish
- 1 tablespoon tamarind chutney garnish
Instructions
- Start by soaking 1 cup of white peas in water for 6-8 hours. This helps soften them for cooking and shortens the boiling time.
- Drain the peas, then pressure cook them with 1 teaspoon of salt until soft and mushy. This usually takes about 3-4 whistles. Let the cooker cool naturally before opening it. Your peas should be creamy and very soft.
- In a pan, add the pressure-cooked Matra. Then, add the ginger julienne, chopped green chili, 1 tablespoon of green chutney and 1 tablespoon of Matar masala, and combine well.
- Stir and cover with a lid until it comes to a boil. Let the mixture cook on low heat until it thickens slightly.
- Once the chaat reaches a thick, stew-like consistency, finish it with a generous squeeze of lemon juice for a fresh, tangy kick.
- Now, garnish with chopped green chili, ginger julienne, tamarind chutney, and chopped tomatoes.
You can enjoy it as is or pair it with a toasted no-maida kulcha
- To make the kulcha, heat 1 tablespoon of ghee in a pan and place your kulcha in it. Once heated, take the kulcha out and sprinkle some chopped coriander on the surface of the pan. Press the kulcha against the coriander and flip it.
Video
Notes
- Soak the Peas Long Enough: Make sure to soak the white peas for at least 6-8 hours. This ensures they cook quickly and evenly, resulting in a smooth, creamy texture.
- Spice Level: Adjust the spice level to your liking. If you’re sensitive to heat, use less green chili or none at all.
- Fresh Lemon Juice: Always use fresh lemon juice for the best flavor. Bottled lemon juice can taste too acidic.
- Cook until Thickened: Don’t rush the cooking process—let the chaat simmer until it reaches a thick, stewy consistency for the best flavor.
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