- Soak the matar/white peas overnight. The next morning pressure-cook them with salt for about 10—15 minutes or until they are soft and mushy. Once cool, drain the excess water.
- Add the matar to a bowl. Add chopped onion, tomatoes, green chili, and coriander and add to the matar
- Add Red Chili Powder, Cumin Powder, Coriander Powder, Lemon Juice, Dried Mango Powder, Black Pepper Powder, chaat masala And Salt to the matar & give it a good stir. Matar is ready to plate
- Combine white flour, baking powder, baking soda, salt, yogurt, and melted butter (2 Tbsp).Mix until it becomes a dough. Allow it to rest at room temperature for 30 minutes.
- Make small balls (about 4—5) out of the dough and roll them out flat to be a few inches in diameter. Heat a nonstick pan and put the rolled kulcha on it
- Put some coriander leaves and onion (Kalonji) seeds on the kulcha (just sprinkle a bit for garnishing and pat it lightly)
- Sprinkle some water in the pan around the kulcha and cover the pan (it will cook in the steam).
- After 2—3 minutes, flip it onto the other side and cook until golden brown. Take out, smear a little butter, and it's ready to plate.
Matar Kulcha
By Swati S
Jan, 24th
946
Servings
3 persons
Cook Time
1 hr
Ingredients
18
- 20
Ingredients
- dried white peas (matar) 2 Cups
- Chopped Tomatoes 3 Tbsp
- Chopped Onions 3 tbsp
- Green Chillies 1/2 tbsp
- Chopped Corainder 1 Tbsp
- Red Chilli Powder 1 Tsp
- Roasted Jeera/Cumin Powder 1Tbsp
- Coriander Powder 1 tbsp
- Dried Mango Powder 1 Tbsp
- Maida 2 Cups
- dahi/Curd 3-4 Tbsp
- Baking Powder 1 Tsp
- Baking soda 1/2 Tsp
- Black pepper powder 1/2tsp
- chaat masala 1 Tbsp
- Salt to taste
- Lemon Juice 1Tbsp
- Butter (Melted) 3-4 Tbsp
- onion Seeds (Kalonji) 1 Tbsp
- Water As needed
Instructions
Notes/Tips
Enjoy it while it is hot !!
