📝 About This Recipe
Transport your senses to the bustling lanes of Chandni Chowk with this authentic Matar Kulcha, a cornerstone of North Indian street food. This dish features creamy, slow-cooked dried white peas infused with tangy tamarind and a punchy blend of roasted spices, served alongside soft, pillowy leavened flatbreads. It is a masterclass in balancing textures and flavors—spicy, sour, and savory—making it a soul-satisfying meal for any time of day.
🥗 Ingredients
For the Matar (Peas)
- 2 cups Dried White Peas (Vatana) (soaked overnight and drained)
- 4 cups Water (for boiling)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Salt (adjust to taste)
- 1/4 teaspoon Baking Soda (helps achieve the signature creamy texture)
The Tangy Spice Mix
- 1/4 cup Tamarind Pulp (strained and concentrated)
- 1 tablespoon Roasted Cumin Powder (freshly roasted for best aroma)
- 1 tablespoon Chaat Masala
- 1/2 teaspoon Black Salt (Kala Namak) (for that authentic street flavor)
- 1 teaspoon Red Chili Powder (Kashmiri variety for color)
- 1/2 teaspoon Dry Ginger Powder (Saunth)
Fresh Aromatics & Garnish
- 1 large Red Onion (very finely chopped)
- 2 medium Tomatoes (deseeded and chopped)
- 3-4 pieces Green Chilies (finely minced)
- 1/2 cup Fresh Cilantro (finely chopped)
- 1 inch Ginger (cut into thin juliennes)
- 1 tablespoon Lemon Juice (freshly squeezed)
For Serving
- 8 pieces Kulcha Bread (store-bought or homemade)
- 2 tablespoons Butter (for toasting the kulchas)
👨🍳 Instructions
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1
After soaking the white peas overnight, rinse them thoroughly under cold water until the water runs clear.
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2
In a pressure cooker, combine the soaked peas, 4 cups of water, turmeric, salt, and baking soda. Cook on medium heat for 4-5 whistles until the peas are soft and can be easily mashed between two fingers.
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3
Once the pressure releases naturally, open the lid. The peas should be submerged in a thick, starchy liquid. If they look too dry, add half a cup of warm water and stir.
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4
Transfer the boiled peas to a large mixing bowl. While they are still warm, lightly mash about 10% of the peas with the back of a spoon to create a creamy consistency.
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5
Add the tamarind pulp, roasted cumin powder, chaat masala, black salt, red chili powder, and dry ginger powder to the peas. Mix well to ensure the spices are evenly distributed.
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6
Fold in the finely chopped onions, tomatoes, and green chilies. The heat from the peas will slightly soften the onions while keeping their crunch.
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7
Add half of the fresh cilantro and the lemon juice. Give everything a final, gentle toss. Taste and adjust the salt or tamarind according to your preference.
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8
Let the matar mixture sit for 10 minutes; this allows the peas to absorb all the tangy and spicy flavors.
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9
Heat a tawa or flat griddle over medium heat and add a small pat of butter. Sprinkle a pinch of chili powder and some cilantro onto the butter.
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10
Place the kulchas on the griddle and toast for 1-2 minutes on each side until they are warm, soft, and have golden spots.
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11
Serve the warm Matar in a bowl, topped with ginger juliennes and remaining cilantro, with the hot buttered kulchas on the side.
💡 Chef's Tips
Always soak the peas for at least 8 hours; if you skip this, they will remain tough regardless of how long you cook them. The secret to street-style matar is the consistency; it should be moist and 'semi-liquid,' never dry like a salad. If you don't have tamarind, you can use Amchur (Dry Mango Powder), but tamarind provides a superior depth of flavor. For an extra kick, add a spoonful of spicy mint-coriander chutney directly into the matar mixture before serving. Be careful with the baking soda; a tiny pinch is enough to soften the skins without making the peas mushy.
🍽️ Serving Suggestions
Serve with a side of spicy pickled green chilies and sliced red onions for an authentic experience. Pair with a tall glass of chilled sweet or salted Lassi to balance the spices. A side of tangy mango pickle or 'Achaar' complements the earthy flavors of the peas perfectly. For a refreshing finish, serve with a small bowl of chilled sweetened yogurt. If serving as a snack, offer some crunchy 'Sev' (gram flour noodles) to sprinkle on top for added texture.