Name: Matra with Red Chilli Kulcha recipe by Aarti Sharma at BetterButter
Prep time: 120 min
Cook time: 60 min
Total time: 180 min
Yield: 4
Ingredients: For Matra : Matra – 1 Cup (washed and soaked in enough water for overnight); Salt – to taste; Tomato – 1 (finely chopped); Onion – 1 (finely chopped); Ginger – ½ tsp (grated); Green Chillies – 2 to 3 (finely chopped); Roasted Cumin Powder – ½ tsp; Dry Mango Powder – 1 tsp; Garam Masala – ½ tsp; Coriander Powder – 1 tsp; Fresh Coriander Leaves – a handful (finely chopped); Fresh juice of 1 lemon; Mint and Coriander Chutney – as required; Dates and Tamarind Chutney – as required; For Red Chilli Kulcha : All Purpose Flour (maida) – 2 cups; Baking Powder – ¼ tsp; Baking Soda – ¼ tsp; Yogurt – ¼ cup; Milk – ¼ cup; Salt – to taste; Oil – 1 tbsp; Red Chilli Flakes – 4 tbsp (soaked 3 tbsp water); Ghee or butter – as required; Fresh Coriander Leaves – a handful (chopped)

Ingredients Serving: 4

For Matra : Matra – 1 Cup (washed and soaked in enough water for overnight)
Salt – to taste
Tomato – 1 (finely chopped)
Onion – 1 (finely chopped)
Ginger – ½ tsp (grated)
Green Chillies – 2 to 3 (finely chopped)
Roasted Cumin Powder – ½ tsp
Dry Mango Powder – 1 tsp
Garam Masala – ½ tsp
Coriander Powder – 1 tsp
Fresh Coriander Leaves – a handful (finely chopped)
Fresh juice of 1 lemon
Mint and Coriander Chutney – as required
Dates and Tamarind Chutney – as required
For Red Chilli Kulcha : All Purpose Flour (maida) – 2 cups
Baking Powder – ¼ tsp
Baking Soda – ¼ tsp
Yogurt – ¼ cup
Milk – ¼ cup
Salt – to taste
Oil – 1 tbsp
Red Chilli Flakes – 4 tbsp (soaked 3 tbsp water)
Ghee or butter – as required
Fresh Coriander Leaves – a handful (chopped)

Instructions

For Matra Pressure cook the soaked matra with 3 cups of water, salt and grated ginger till 3 whistles then simmer for about 20 minutes. The peas should be well cooked and a bit mashed up when done.
It is ok if it cools too watery at this time, just mash up some of the peas and it will thicken up as it cools down.
Now add roasted cumin powder, dry mango powder, garam masala, coriander powder, green chillies, mint and coriander chutney, dates and tamarind chutney and mix well.
Adjust the spices, if required.
For Red Chilli Kulcha : In a wide bowl add all purpose flour, baking powder, baking soda, salt, oil and yogurt. Mix well. Now add milk and water gradually to form a soft non sticky dough.
Knead for about 2 minutes and soft dough will be achieved. Cover the dough and keep it aside for 2 hours.
After 2 hours knead well for 2 to 3 minutes. Now pinch a medium size dough ball and flatten it into medium sized roundel using a rolling pin.
Flatten it just like regular chapati. Now spread red chilli flakes and chopped coriander leaves on the top of the rolled dough and roll it once gently using rolling pin. Repeat the whole process till you finish all the dough.
Heat a tawa and when the tawa is really hot place the rolled kulcha and then put the flame to medium.
Do not press it or flip it within few seconds you will be able to notice the kulcha fluffing well at that point drizzle some ghee around it and flip it gently.
After flipping do not press it let the kulcha fluff again, then when you find brown spots in both sides transfer it gently to a plate.
Apply some butter or ghee on it. Repeat the process for making more kulchas.
For Serving : Transfer matra into a serving bowl. Add chopped tomatoes, chopped onions, lemon juice, coriander leaves and serve hot with red chilli kulcha.

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