Matar kulcha | How to make Matar kulcha

By Vaishali Trivedi  |  23rd Feb 2016  |  
4.3 from 3 reviews Rate It!
  • Matar kulcha, How to make Matar kulchaVaishali Trivedi
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About Matar kulcha Recipe

A famous Delhi street food unlike bhatura or naan, kulcha remains soft even when they become cold. they don't become hard. so they can be made in advance and stacked up and stored in the fridge. when serving they can be reheated on a griddle or in the microwave until slightly warm.

Matar kulcha is a delicious dish which is liked by people of all age groups. Matar kulcha by Vaishali Trivedi has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Matar kulcha at many restaurants and you can also prepare this at home. This authentic and mouthwatering Matar kulcha takes 480 minutes for the preparation and 40 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Matar kulcha is a good option for you. The flavour of Matar kulcha is tempting and you will enjoy each bite of this. Try this Matar kulcha on weekends and impress your family and friends. You can comment and rate the Matar kulcha recipe on the page below.

Matar kulcha

Ingredients to make Matar kulcha

  • for the matar/white peas curry:1 and cups dried white peas/safed matar3 to 4 cups water for pressure cooking the dried white peas.1/2 tsp cumin seeds/jeera1 tsp chaat masala 1/2 tsp roasted cumin powder/bhuna jeera powder 1/2 tsp dry mango powder/amchur powder 1/4 tsp red chili powder/lal mirch powder 1/4 tsp garam masala powder
  • 1 small onion, finely chopped1 medium sized tomato, finely chopped1 green chili, slit or chopped 1/4 inch ginger, julienned or finely chopped1 lemon, quartered some coriander leaves (optional)
  • jaljeera chutney: 3/4 cup fresh mint leaves, loosely packed1 tsp cumin seeds/jeera1 tsp fennel seeds/saunfseeds removed from 1 black cardamom - discard the outer cover1 dry red chili, deseeded (optional)a pinch of asafoetida/hing1 tsp black salt/kala namak5-6 black pepper 1/2 tsp dry mango powder/amchur powder1 tbsp seedless tamarind 1/4 or 1/3 cup water for grinding
  • for toppings & garnish:1 small onion, finely chopped1 medium sized tomato, finely chopped1 green chili, slit or chopped 1/2 inch ginger, julienned or finely chopped1 lemon, quartered some coriander leaves (optional)
  • For whole wheat kulcha:1 cup whole wheat flour (gehun ka atta)1 tsp (5 grams) fresh yeast , crumbleda pinch of sugar1/2 tsp saltwhole wheat flour (gehun ka atta) for rollingoil for greasing and cooking

How to make Matar kulcha

  1. For kulcha:- Method:- Dissolve the yeast and sugar in 2 tbsp of lukewarm water and leave aside for 10 minutes or until the yeast begins to ferment.Combine all the ingredients in a bowl and knead into a soft dough, using enough water until it is smooth and elastic (approx. 5 to 7 minutes).Cover the dough with a wet muslin cloth and keep aside till it doubles in volume (approx. 15 to 20 minutes).Press the dough lightly to remove the air.Divide the dough into 5 equal portions and roll out each portion into a 125 mm. (5") diameter circle.Cook on a non-stick pan, using a little oil, until both sides are golden brown. The kulchas should puff up like phulkas.Serve immediately.
  2. For matar:- INSTRUCTIONS soak the matar or dried white peas overnight or for 7-8 hours.drain and then pressure cook with 3 to 4cups of water till the matar are completely cooked.if there is extra water and the mixture is thin, then simmer till the matar get a medium consistency.mash the matar slightly with a wooden spoon.the soaked matar can also be cooked in a pan, but they will take a lot of time.
  3. for chutney grind all the ingredients listed under jaljeera chutney with 1/4 or 1/3 cup water to a smooth paste. keep aside.
  4. final preparation :- in a pan, heat oil.on a low flame, first brown the cumin seeds.remove the pan from fire.then add the dry spice powders one by one - chaat masala, roasted cumin powder, amchur powder, red chili powder, garam masala powder.stir and immediately pour this mixture into the cooked matar/peas or add the cooked matar to this mixture.switch on the fire and heat through the matar for 3-4 add the prepared jaljeera chutney and stir.if the matar mixture looks dry, add some water.cook the matar or peas curry till all the flavors are mingled, for about 2-3 minutes.check the seasoning and add more blackif can make this and keep it aside till you prepare the kulchas.when serving reheat the matar.serve matar kulcha in bowls or plates. top with onions, tomato, ginger and chilies. squeeze some lemon juice on top and mix lightly.garnish with coriander leaves and serve with matar kulchas.

Reviews for Matar kulcha (3)

BetterButter Editorial2 years ago

Hi Vaishali, could you add the image again. It was showing an error while uploading.

Rekha Chatrath2 years ago


bina bedi3 years ago

vaishali photo would help !