Ever since I’ve started writing this Blog, I keep getting a lot of requests to post recipes of various dishes. Most requested ones are of Matar Kulcha Recipe, Chola Bhatura, Shahi Paneer, Aloo Kachori and Makkhan Ka Samosa.
I’ll be posting all the recipes soon, but today’s star of the day is the Matar Kulcha Recipe.
My love for Matar Kulcha Goes back to my early school days. I still remember when I was in 1st Standard, I got a weekly pocket money of Rs. 5. That was a hell lot of money at that time, specially when papa bought me some toffee every morning and mummy ready with something good to eat when I reached home. I always made it a point to spend all that fortune on good food even in those days. Like the Bread Roll, or the Burger at the canteen, or the Orange lick lolly or Bon Bon Ice Cream. But I made sure to keep at least 2.5-3 Rupees every week for the Matar Kulcha which was sold outside the school gate after the school got over. It used to cost just 50 paise for 1 Kulcha filled with Matar Chaat and made into a roll.
I used to have 1 nearly everyday before boarding the school bus and I found no other dish as tasty as the road side matar kulcha at that time.
After 25 years, Matar Kulcha is no longer my soul-mate in Indian Street Food anymore, But my fling with it still continues. Perhaps my oldest lover.
Over the last 25 years Matar Kulcha has evolved. From just a very thin kulcha filled with very little matar to now thick harvest bread kulchas, sprinkled with coriander, generously buttered and heated over a griddle. Matar given a generous treatment of butter, and garnished with ginger, beetroot, coriander. Accompanied with salad, raita, masala aloo.
I’ve tried making the perfect matar kulcha several times over the years. And have came out with a near perfect recipe, thanks to a lot of support by my wife. Anything cooked romantically with your wife in chilly winters in a cozy kitchen has to come out perfectly. I can also name this recipe – the recipe of love. 🙂
Now coming to the Matar Kulcha Recipe:
Recipe Information :
Prep Time: 1 hour
Serves: 6 people
For the matar chaat
1. 1 ½ cups of safed matar (white peas) soaked in water overnight.
2. 2 inch piece of ginger, very finely sliced (see the pic)
3. 3-4 green chilies, very finely chopped
4. 2 tomatoes finely chopped
5. 2 onions finely chopped
6. 2 tsp roasted cumin powder
7. 1 tbsp coriander powder coarsely powdered and roasted
8. ½ tsp black rock salt
9. Salt to taste
10. 1 tsp garam masala
11. A pinch of asafoetida
12. Few coriander leaves finely chopped
13. 1 ½ tbsp lemon juice
14. 1 tbsp tamarind paste (easier way is to buy tamarind paste pack from market. I used mother’s recipe paste)
15. 25 gms Amul Butter (or any other salted butter)
For Masala Aloo
1. 2 large potatoes (boiled and peeled)
2. 1 tsp Cumin seeds
3. ¼ tsp Turmeric
4. 1/5 tsp amchoor powder
5. Salt to taste
6. Very little oil to shallow fry potatoes
For Chatpati Mirchi
1. 12 green chilies, sliced from the middle
2. 1 tsp Cumin seeds
3. 1/5 tsp amchoor powder or dry mango powder
4. Salt to taste
5. Very little oil to shallow fry potatoes
1. Buy good Quality Kulchas from Market (I bought Harvest Kulchas)
2. White butter for grilling kulchas on the griddle)
Note: These measurements are approximate. You can adjust the ingredients as per your taste
1. Wash, clean and soak chickpeas overnight.
Matar Soaked Overnight
2. Pressure cook chickpeas with salt and 5 cups of water of high heat and wait for 3 whistles to come.
3. Switch off the stove, take off the pressure from the pressure cooker and open the pressure cooker.
4. Add 90% tomatoes, onion, finger and green chillies.
Finely Chopped Tomatoes and Onion
5. Mix nicely and keep sauteing in between. 6. Cook it for 5-6 mins.
7. Add all the dry spices.
8. Add asafoetida and imli paste.
9. If little water is left, cook till the gravy becomes semi dry. (refer pic)
10. Sprinkle fresh coriander and lemon juice, left out tomatoes, onion, ginger and green chillies for garnishing.
1. Cut boiled potatoes in ¾ inch cubes.
2. Add little oil in a non-stick pan and add the potatoes in it. Add all other ingredients.
3. Sauté the potatoes for 10 minutes on medium heat.
4. Your Masala Aloo are ready.
1. Slice the green chillies into half.
2. Add little oil in a non-stick pan and add the chillies in it. Add all other ingredients.
3. Sauté the chillies for 5 minutes on medium heat.
4. Your Chatpati Mirchi is ready.
1. Grill kulchas with some white butter on a non-stick pan.
2. Serve with onion lachha salad and green chutney.
Serving Suggestion for the Matar Kulcha Recipe is given in the First and Last pic.
1. You can add a few cloves of garlic in warm water and soak them over night. Use this water to pressure cook the matar. Will give a very distinct garlicky flavour to the dish.
2. Sauté some chopped tomatoes and onion in white butter and when the onion tomatoes become soft, grill the kulchas in them. Your Kulchas will taste yumm. I learnt it from a Matar-Kulche wala.
Do share your views, reviews and suggestions about this Matar Kulcha Recipe on the blog so others may benefit from your tips and we may improve the recipe further.
Also visit my Facebook page http://www.facebook.com/EatLagoon for some yummy food pics.
Happy Eating. 🙂