Matar Kulcha | Sanjeev Kapoor Khazana
A popular street food in North India. Spicy white peas served with soft kulchas. A must try !
MATAR KULCHA
Ingredients
1½ cups white peas (safed matar), soaked for 7-8 hours and drained
Kulchas for serving
Salt to taste
¼ teaspoon turmeric powder
¼ small bunch fresh mint leaves
3 teaspoons cumin seeds
8-10 black peppercorns
1 black cardamom
1 teaspoon fennel seeds (saunf)
2 dried red chillies, chopped
¼ teaspoon asafoetida (hing)
1 teaspoon dried mango powder (amchur)
Black salt to taste
1 teaspoon tamarind pulp
1 tablespoon oil
½ teaspoon garam masala powder
½ teaspoon red chilli powder
1 teaspoon chaat masala + for sprinkling
1 teaspoon coriander powder
1 medium tomato, finely chopped
1 medium onion, finely chopped
Chopped fresh coriander leaves for garnishing
1 inch ginger, cut into thin strips
Slit green chillies for garnishing
Lemon wedge for garnishing
Method
1. Pressure cook dried white peas alongwith some water, salt and turmeric powder till 4-5 whistles are released. Open the lid when the excess air is completely released. Transfer in a bowl.
2. Grind together mint leaves, 2 teaspoons cumin seeds, peppercorns, black cardamom fennel seeds, dried red chillies, asafoetida, ½ teaspoon dried mango powder, black salt, tamarind pulp and 1 tablespoon water into smooth mixture.
3. Heat oil in a non-stick pan. Add remaining cumin seeds and when it changes colour, add garam masala powder, chilli powder, 1 teaspoon chaat masala, coriander powder and dried mango powder and mix.
4. Add cooked white pea mixture and mix. Add salt and mix. Add 1 cup water, mix and cook for 1-2 minutes. Mash lightly.
5. Add ground mint leaves mixture, mix and cook for 2 minutes or till the mixture slightly thickens.
6. Put some white pea mixture in a serving bowl. Put some onion and tomato on top.
7. Garnish with some coriander leaves, ginger strips and slit green chilli. Sprinkle some chaat masala on top and place a lemon wedge on top.
8. Serve hot with kulchas.
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