Name: Matar kulcha recipe by vaishali trivedi at BetterButter
Prep time: 480 min
Cook time: 40 min
Total time: 520 min
Yield: 4
Ingredients: 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

Ingredients Serving: 4

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

Instructions

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.
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.
for chutney grind all the ingredients listed under jaljeera chutney with 1/4 or 1/3 cup water to a smooth paste. keep aside.
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 mins.now 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 required.you 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.

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