Updated: Jun 4, 2019
Matar kulcha is a very popular food in Delhi. If you visit Delhi, you will find a vendor with a big shining brass utensil on his cycle or a thela at every nukkad. You will see lots of people standing near the vendor enjoying a chat locally called MATAR KULCHA which is nothing but white matar (peas chat) served with kind of a bread which is called kulcha.
The popularity of Chhole Kulche cuts across classes. Because of its yummy taste Matar Kulche is relished by everyone. The poor love it even more because they get 1 bowl of matar and 3 kulchas in a plate, which is quite filling and really cheap at Rs.15.
Whenever I would go for shopping with my daughter or friends to Lajpat Nagar or Sarojini Nagar, we always planned to skip lunch at home and have matar kulcha in the market - just as we have bedhmi aloo and lassi or kulfi whenever we visited Chandni Chowk.
Otherwise, white peas have lots of benefits for us:
1. Good for digestion. The high fibre content present in pods helps in maintaining good digestive health. Fibre adds bulk to the stool, thereby enhancing smoother bowel regularity.
2. Peas are a good source of iron. Iron deficiency is the leading cause of anaemia. Eating peas will help in increasing iron in the body. Iron helps combat fatigue and gives you strength.
3. Peas are rich in vitamin C, which makes it one of the best immunity building foods.
4. Peas can do wonders for your eyes. Peas are packed with carotenoid pigment lutein. Lutein is known to reduce the risk of cataracts and macular degeneration or loss of vision in old age. Peas can also boost eyesight.
5. The insoluble fibre content present in peas helps reduce the risk of heart disease and stroke. Apart from this, peas also help in ensuring stable blood sugar regulation in the body.
6. Peas can help you shed some quick kgs too. Peas are low in fat and also immensely low on calories as compared to heavier legumes like beans and cowpeas. The high content of fibre too plays its role in weight reduction. Fibre helps induce the feeling of fullness which keeps you from bingeing into other foods. Otherwise also we use very little oil for making matar.
7. Peas are an excellent source of Vitamin C, which plays a significant role in in the production of collagen. Collagen helps keep the skin firm and glowing. Vitamin C also protects the cells from damage caused by free radicals.
Prep Time: 2 hrs
Cooking Time: 20 to 30 mins
Total Time: 2 hrs 30 mins
Serves: 3 to 4 person
Ingredients for making masala powder for white matar:
1. Zeera (cumin seeds): 50 gm
2. Kali mirch (black pepper): 75 to 80 gm
3. Sabut dhainya seeds (coriander seeds): 75 gm
4. Sookhi lal mirch (whole dry chillies): 1 bowl
How to make masala powder:
1. Take a wok and heat it.
2. Put all the ingredients in it.
3. Roast them lightly on slow flame.
4. Now remove these ingredients in plate and tet it cool for some time.
5. After cooling, put all the ingredients in a dry grinder and make a powder.
(Use this masala for now and the rest of it, keep in an airtight jar for future)
Ingredients for making white matar (dry white peas):
1. Dried white matar (safed matar): 1 bowl (250gm)
2. Water : 3 to 4 cups
3. Ghee/Oil: 1 tsp
4. Zeera (cumin seeds): 1 tsp
5. Hing (asafoetida): ½ tsp
6. Salt : 1 tsp or according to your taste
7. Kala namak (black salt): 1 tsp
8. Matar masala : 1tbsp
9. Sliced ginger: ½ inch
10. Sliced green chillies: 2
11. Imli paste (tamarind): 1 tbsp
1. Onion – 1 chopped
2. Ginger- ½ inch sliced
3. Green chilli-1 chopped
4. Tomato-1 chopped
5. Mooli (radish)- 1 grated (1/2 bow)
6. Coriander leaves – 1 tbsp chopped
Instruction for making the white matar:
1. In order to make Matar Kulcha, start off by washing the white peas and soaking them in water for 4 to 5 hours.
2. After they are well soaked, discard the water.
3. Take a pressure cooker and put the soaked white peas in it. Add 2 glass of water or a inch above the matar. Add salt. Pressure cook for 3 whistles and then allow the cooker to cool naturally.
4. After the cooker is cooled down, take the white peas out in a bowl. Take 2-3 matar or peas between your fingers and press them just to check weather they are done well or not. If it’s not cooked well add 1/2 bowl of water in it and close the lid again and give 2 more whistle.
5. Now, take a pan or wok and heat it. Add 1 tsp ghee/oil in it.
6. Now, add 1 teaspoon of cumin seeds and ½ teaspoon of asafoetida (hing) in the pan.
7. Stir them and add sliced ginger and chopped green chillies. Stir them for some time.
8. Add 1 tablespoon of coarsely ground matar masala and cook it for a minute
9. Add boiled white peas in the pan and mix it well.
10. After mixing the ingredients well, add 1 tbsp of tamarind water (according to your taste), 1 tsp black salt salt to taste in the pan. Mix it well.
11. After some time, add about a cup of water in it. Allow the ingredients to cook for 7 to 8 minutes.
12. After 8 minutes, turn the heat off and take out the white matar in a bowl.
13. Now garnish with chopped onion, chopped tomatoes, green chillies, ginger, and grated mooli. Your matar is ready to serve.
How to prepare kulchas:
1. Take ready-made kulchas.
2. Take one kulcha and apply some butter on it.
3. Put this buttered kulcha on heated tawa.
4. Fry it lightly from both the sides.
5. Make all the kulchas in a same way.
6. Now your kulcha is ready to serve hot.
Your matar and kulchas are ready to serve!
1. Firstly, soak peas/matar overnight else it will not turn soft when cooked.
2. There is no need to make dry masala powder fresh every time. You can prepare it and keep in an airtight container for 3 to 4 times.
3. Imli paste gives a nice taste to matar but if you don’t have it at home, you can replace it lemon juice .
4. Matar kulcha tastes great when served hot.