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Matar Kulcha
Matar Kulcha

Before you jump to Matar Kulcha recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

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We hope you got insight from reading it, now let’s go back to matar kulcha recipe. To cook matar kulcha you need 31 ingredients and 8 steps. Here is how you do it.

The ingredients needed to make Matar Kulcha:
  1. Use For Matar
  2. Get 1 cup white peas soaked in water for 3 hours
  3. Take 1 tsp ginger garlic clove paste
  4. Take 1/2 tsp turmeric powder
  5. Take 1/2 tsp red chilli powder
  6. Prepare 1/2 tsp coriander powder
  7. You need 1/3 tsp Chaat Masala powder
  8. You need 1 Tbsp tamarind water
  9. Prepare 2 Tbsp mustard oil
  10. You need to taste Salt
  11. Prepare For coarse Masala paste
  12. Provide 2 green chillies
  13. Take 1/2 inch Cinnamon Stick
  14. You need 1 black cardamom
  15. Get 1/2 tsp cumin seeds
  16. Get 1/2 tsp fennel seeds
  17. Take For garnish
  18. Use 2 Tomatoes chopped and rings
  19. You need 2 Onions chopped and rings
  20. Prepare 1 tsp Coriander leaves chopped
  21. Take as needed Lime wedges
  22. You need For Kulcha (yields 4)
  23. You need 1 cup Whole wheat flour
  24. Provide 1/2 tsp baking soda
  25. Get Pinch baking powder
  26. Take 1/2 cup milk
  27. Get 1/4 cup yoghurt
  28. Provide as needed Water
  29. Use 1/2 tsp kalonji/nigella seeds
  30. Prepare 3 tsp coriander leaves chopped
  31. Get as needed Olive oil
Instructions to make Matar Kulcha:
  1. For Matar - Make a coarse paste under ‘Masala’. Drain the water that the peas were soaked in. Boil the Matar and drain the water. Set aside
  2. In a wok heat oil and add ginger garlic paste, add turmeric powder, 1/2 of coarsely ground paste and stir for 2 mins, add matar and stir well. Add red chilli powder and Chaat masala and cumin seeds. Stir well.
  3. Add the rest of the ground Masala, salt and stir well. Add tamarind water and stir for 5-6 mins. Add 1 cup water and cook for another 7-8 mins.
  4. For Kulcha - in a bowl mix all ingredients under Kulcha except kalonji and coriander leaves, mix the dough well, cover with a Muslin cloth for 1.5 -2 hours
  5. Beat the dough again and make 4 balls, roll with a rolling pin and brush with water a little, press the kalonji and chopped coriander leaves and roll again.
  6. In a tawa heat and add olive oil. Place the coriander leaves side of the Kulcha facing down and cover for 5 seconds. Remove the cover and the Kulcha is puffed and little brown in colour. Flip the side and add little olive oil to fry on low flame.
  7. Flip back to coriander leaves side and once cooked, set aside.
  8. Plate with chopped coriander leaves, lime wedges, chopped tomatoes and onions on the Matar and rings for the Kulcha. Enjoy hot

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