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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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Using your best judgment is just another one of the many ways which you may make healthy decisions from a lunch menu. This is best achieved by examining meal pictures on a menu. It is also advised that you avoid foods teeming with cheese, mayonnaise and even sour cream. If your selection contains these fattening condiments, then be sure to ask for a reduced amount.

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We hope you got benefit from reading it, now let’s go back to matar kulcha recipe. You can have matar kulcha using 31 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Matar Kulcha:
  1. Prepare For Matar
  2. Use white peas soaked in water for 3 hours
  3. Use ginger garlic clove paste
  4. You need turmeric powder
  5. Prepare red chilli powder
  6. Take coriander powder
  7. Use Chaat Masala powder
  8. Prepare tamarind water
  9. Provide mustard oil
  10. Get Salt
  11. Provide For coarse Masala paste
  12. Get green chillies
  13. You need Cinnamon Stick
  14. Use black cardamom
  15. Take cumin seeds
  16. Use fennel seeds
  17. Take For garnish
  18. Take Tomatoes chopped and rings
  19. Get Onions chopped and rings
  20. Get Coriander leaves chopped
  21. Provide Lime wedges
  22. Get For Kulcha (yields 4)
  23. Provide Whole wheat flour
  24. You need baking soda
  25. Prepare baking powder
  26. Take milk
  27. Provide yoghurt
  28. Use Water
  29. Provide kalonji/nigella seeds
  30. Use coriander leaves chopped
  31. Take 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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