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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 make Matar Kulcha:
- Prepare For Matar
- Get 1 cup white peas soaked in water for 3 hours
- Get 1 tsp ginger garlic clove paste
- Provide 1/2 tsp turmeric powder
- Provide 1/2 tsp red chilli powder
- Use 1/2 tsp coriander powder
- Use 1/3 tsp Chaat Masala powder
- Take 1 Tbsp tamarind water
- You need 2 Tbsp mustard oil
- Use to taste Salt
- You need For coarse Masala paste
- Get 2 green chillies
- You need 1/2 inch Cinnamon Stick
- You need 1 black cardamom
- Prepare 1/2 tsp cumin seeds
- Prepare 1/2 tsp fennel seeds
- You need For garnish
- Get 2 Tomatoes chopped and rings
- Get 2 Onions chopped and rings
- Get 1 tsp Coriander leaves chopped
- Take as needed Lime wedges
- Take For Kulcha (yields 4)
- Prepare 1 cup Whole wheat flour
- Prepare 1/2 tsp baking soda
- Get Pinch baking powder
- Prepare 1/2 cup milk
- You need 1/4 cup yoghurt
- Provide as needed Water
- You need 1/2 tsp kalonji/nigella seeds
- Get 3 tsp coriander leaves chopped
- Get as needed Olive oil
Instructions to make Matar Kulcha:
- 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
- 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.
- 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.
- 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
- 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.
- 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.
- Flip back to coriander leaves side and once cooked, set aside.
- 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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