Wah! Kya Baat Hai! Matar Kulcha: Your New Favourite Street Food Ka Funda!
Namaste Doston! And a big Ram Ram to all my lovely readers! Chef Curry Do-Pyaza here, ready to tickle your taste buds with a dish that’s close to my heart – Matar Kulcha!
This isn’t just food; it’s a burst of flavour, a trip down memory lane, and a celebration of the vibrant street food culture of North India. Matar Kulcha is more than just a dish; it’s an experience. It’s the taste of bustling markets, the laughter of friends, and the joy of sharing a simple, delicious meal.
When Do We Chow Down on Matar Kulcha?
Matar Kulcha isn’t just for any day; it’s for special days! Think of the lively streets during Diwali, the colourful celebrations of Holi, or even just a relaxed weekend evening with family. It’s a popular snack during festivals and fairs, especially in Delhi and other North Indian cities. The best time to enjoy this dish is during the cooler months, when the warmth of the spices feels extra comforting. It’s a perfect treat for a chilly evening!
A Little Itihaas (History), Mere Yaaron!
The story of Matar Kulcha is as interesting as its taste! It originated in the bustling streets of Delhi, becoming a beloved street food over generations. The dish is a beautiful blend of simple ingredients, transformed into a flavorful and satisfying meal. Kulcha, a type of leavened flatbread, has been a part of Indian cuisine for centuries, while the addition of flavourful white peas (matar) makes it a complete and irresistible dish.
Chalo, Let’s Get Cooking!
Preparation Time: 20 minutes (plus soaking time for matar)
Cooking Time: 45 minutes
Ingredients:
For the Matar (White Pea Curry):
- 1 cup Safed Matar (Dried White Peas), soaked overnight
- 2 medium Pyaaz (Onions), finely chopped
- 1 inch Adrak (Ginger), grated
- 2-3 Hari Mirch (Green Chillies), finely chopped (adjust to your spice level!)
- 1 teaspoon Lal Mirch Powder (Red Chilli Powder)
- 1 teaspoon Dhania Powder (Coriander Powder)
- ½ teaspoon Haldi Powder (Turmeric Powder)
- ½ teaspoon Amchur Powder (Dry Mango Powder)
- 1 teaspoon Garam Masala
- 2 tablespoons Tel (Vegetable Oil)
- Hara Dhania (Fresh Coriander Leaves), chopped for garnish
- Salt to taste
For the Kulcha:
- 4 Kulcha (You can buy these from the market or make them at home – I’ll share a recipe another time!)
- Makhan (Butter), for serving
Step-by-Step Instructions:
- Soak the Matar: The night before, soak the safed matar in plenty of water. This makes them soft and easy to cook.
- Cook the Matar: Drain the soaked matar and put them in a pressure cooker with fresh water (about 3 cups) and a pinch of salt. Cook for 4-5 whistles, or until the matar is soft and mushy. If you don’t have a pressure cooker, you can cook them in a pot on the stove, it’ll just take longer!
- Make the Tadka (Tempering): In a pan, heat the tel over medium heat. Add the chopped pyaaz and cook until they turn a beautiful golden brown.
- Add the Spices: Add the grated adrak and chopped hari mirch to the pan and cook for a minute. Then, add the lal mirch powder, dhania powder, and haldi powder. Cook for another minute, stirring constantly to prevent burning.
- Combine Everything: Add the cooked matar to the pan with the spices. Mix well and add salt to taste. Simmer for 15-20 minutes, allowing the flavours to meld together beautifully.
- Finishing Touch: Stir in the amchur powder and garam masala. Garnish with freshly chopped hara dhania.
- Warm the Kulcha: Warm the kulcha on a tawa (griddle) or in a pan. You can lightly butter them for extra flavour.
- Serve with Love: Serve the hot matar with the warm kulcha. Add a dollop of makhan on top of the matar for that extra touch of richness.
Tips for Lajawab (Amazing) Results:
- Soak the Matar Well: Soaking the matar overnight is crucial for a soft and creamy texture.
- Don’t Overcook the Spices: Keep an eye on the spices while cooking the tadka to prevent them from burning. Burnt spices can ruin the flavour of the dish.
- Adjust the Spices: Feel free to adjust the amount of hari mirch and lal mirch powder to suit your spice preference.
- Fresh Ingredients: Using fresh ingredients will always give you the best flavour.
Cooking it Your Way:
- Gas Stove: The traditional way! Follow the instructions above for a delicious result.
- Induction Stove: Works just like a gas stove. Adjust the heat settings accordingly.
- Pressure Cooker: Ideal for cooking the matar quickly.
- Oven: You can warm the kulcha in the oven for a crispy texture.
- Microwave: Warm the kulcha in the microwave for a quick and easy option.
- Air Fryer: You can lightly crisp the kulcha in the air fryer for a slightly toasted flavour.
- Slow Cooker/Crockpot: Not ideal for this recipe, as the cooking time is relatively short.
Nutritional Information (Approximate, per serving):
- Calories: 350-400
- Protein: 15-20g
- Carbohydrates: 50-60g
- Fat: 10-15g
Serving Suggestions:
- Serve hot with a dollop of butter.
- Garnish with chopped onions, green chillies, and coriander leaves.
- Add a squeeze of lemon juice for a tangy flavour.
- Enjoy with a side of pickled onions or green chutney.
Khao, Piyo, Khush Raho! (Eat, Drink, Be Happy!)
There you have it, folks! My simple yet incredibly delicious Matar Kulcha recipe. I urge you to try this recipe at home and share the joy with your friends and family. I promise, they will love it!
Happy cooking!
Yours Truly,
Chef Curry Do-Pyaza.