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Matar Kulcha
Matar Kulcha

Before you jump to Matar Kulcha recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

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We hope you got insight from reading it, now let’s go back to matar kulcha recipe. To make matar kulcha you need 31 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Matar Kulcha:
  1. Provide For Matar
  2. Provide white peas soaked in water for 3 hours
  3. You need ginger garlic clove paste
  4. Use turmeric powder
  5. You need red chilli powder
  6. Take coriander powder
  7. Use Chaat Masala powder
  8. Provide tamarind water
  9. Take mustard oil
  10. Get Salt
  11. Provide For coarse Masala paste
  12. Provide green chillies
  13. Get Cinnamon Stick
  14. Provide black cardamom
  15. You need cumin seeds
  16. Provide fennel seeds
  17. Take For garnish
  18. Provide Tomatoes chopped and rings
  19. Use Onions chopped and rings
  20. Provide Coriander leaves chopped
  21. Provide Lime wedges
  22. Get For Kulcha (yields 4)
  23. Use Whole wheat flour
  24. Prepare baking soda
  25. Get baking powder
  26. Take milk
  27. Use yoghurt
  28. Use Water
  29. Use kalonji/nigella seeds
  30. Take coriander leaves chopped
  31. Provide Olive oil
Instructions to make Matar Kulcha:
  1. For Matar - Make a coarse paste under ‘Masala’. Drain the water that the peas were soaked in. Boil the Matar and drain the water. Set aside
  2. In a wok heat oil and add ginger garlic paste, add turmeric powder, 1/2 of coarsely ground paste and stir for 2 mins, add matar and stir well. Add red chilli powder and Chaat masala and cumin seeds. Stir well.
  3. Add the rest of the ground Masala, salt and stir well. Add tamarind water and stir for 5-6 mins. Add 1 cup water and cook for another 7-8 mins.
  4. For Kulcha - in a bowl mix all ingredients under Kulcha except kalonji and coriander leaves, mix the dough well, cover with a Muslin cloth for 1.5 -2 hours
  5. Beat the dough again and make 4 balls, roll with a rolling pin and brush with water a little, press the kalonji and chopped coriander leaves and roll again.
  6. In a tawa heat and add olive oil. Place the coriander leaves side of the Kulcha facing down and cover for 5 seconds. Remove the cover and the Kulcha is puffed and little brown in colour. Flip the side and add little olive oil to fry on low flame.
  7. Flip back to coriander leaves side and once cooked, set aside.
  8. Plate with chopped coriander leaves, lime wedges, chopped tomatoes and onions on the Matar and rings for the Kulcha. Enjoy hot

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