Name: Matar ke Kulle (Green Peas stuffed salad vegetable cups) recipe by Amrita Iyer at BetterButter
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 7
Ingredients: The Vegetables :; 2 medium Cucumbers, peeled; 3 medium tomatoes; 3 medium Potatoes, boiled and peeled; For the Filling :; 1 cup fresh/frozen Green Peas/Chickpeas soaked overnight and boiled till soft with 1 tsp salt and 1 tsp soda bicarb; 1 tbsp oil; 2 tsp Cumin Powder (jeera); 1 tsp red chilli powder; 2 tsp Coriander Powder (dhaniya); 1 1/2 tsp salt; 1 tsp Asafoetida (Heeng); Other Ingredients :; 4 tsp chaat masala; 2 tbsp lemon juice; 2 tbsp chopped Grapes; 2 tbsp Pomegranate pearls; 2 tbsp Coriander leaves

ABOUT Matar ke Kulle (Green Peas stuffed salad vegetable cups) RECIPE

In Hindi “Kulle” means cups. Got this recipe idea from Neeta Mehta who posted a recipe of Fruit Kulle which were a great item in the well known area of Nai Sadak in the Indian Capital City of New Delhi. But I made small variations and am posting my version of the recipe! I have used only Green Peas in the recipe however you can add Chickpeas as well or use exclusively Chickpeas!These are the benefits of this snack.

Ingredients Serving: 7

The Vegetables :
2 medium Cucumbers, peeled
3 medium tomatoes
3 medium Potatoes, boiled and peeled
For the Filling :
1 cup fresh/frozen Green Peas/Chickpeas soaked overnight and boiled till soft with 1 tsp salt and 1 tsp soda bicarb
1 tbsp oil
2 tsp Cumin Powder (jeera)
1 tsp red chilli powder
2 tsp Coriander Powder (dhaniya)
1 1/2 tsp salt
1 tsp Asafoetida (Heeng)
Other Ingredients :
4 tsp chaat masala
2 tbsp lemon juice
2 tbsp chopped Grapes
2 tbsp Pomegranate pearls
2 tbsp Coriander leaves

Instructions

Prepare the peas: Heat the Oil in a pan and add the asafoetida, cumin powder. Stir for 2 to 3 seconds and add the peas. Add salt, mix and cover.
Cook for 4 to 5 minutes and add the red chilli and coriander powders. Mix well and leave to cool till room temperature.
Prepare the cups : Scoop out the Potatoes with a small spoon or a scoop to make a cup. Slice the cucumbers into 1 inch pieces and scoop out the seeds leaving the base intact.
Slice a small round from the base of the tomatoes so that it can stand upright. Now cut off the top like a lid and scoop out the seeds so that the tomato resembles a cup.
Sprinkle all the prepared vegetables with 2 tsp Chaat Masala and 1 tbsp Lemon juice and keep aside for 2 to 3 minutes.
Assembling the Kulle : Fill each cup with 2 tsp of the prepared peas. Top with some pomegranate pearls and chopped grapes. Sprinkle the remaining Chaat Masala, lemon juice and coriander leaves on top and serve immediately!

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