matar ki chaat and kulcha | street food

Kulcha is widely served on the streets of delhi on the chat wala food stalls. Kulcha is basically a variation of naan. It is made with all purpose flour and is a mildly leavened flatbread often served with either chola ki sabji, or are stuffed and also with matar ki chaat.

Dried matar is a form of pulses which is made by soaking for around 4-5 hours and then pressure cooked and tempered with lots of spices.

Matar ki chaat and kulcha is a very raw combination which is very flavorful and when served with lots of chopped onions, ginger and green chili juliennes and lemon gives a treat to the taste buds.

This can be served very well in kitty parties and can be served as main course or breakfast menus on lazy Sundays.

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Ingredients:

  • Matar/dried matar pulse- 250 gms
  • Salt- as per taste
  • Black salt- as per taste
  • Black pepper powder- 1/2 tsp
  • Dry mango powder/aamchur powder- 1 tsp
  • Cumin/jeera powder- 1 tsp
  • Pudina powder- 1 tsp
  • Chaat masala powder- 1 tsp
  • jal jeera powder- 1 tsp
  • Garam masala powder- 1 tsp
  • Grated ginger- 1 tsp
  • Ginger juliennes- 10-15 nos
  • Chopped green chilies- 1 tsp
  • Green chili juliennes- 8-10 nos
  • chopped coriander- 1 cup
  • Chopped onion- 1 cup
  • Chopped tomatoes- 1 cup
  • Tamarind paste- 1 tsp
  • Lemon juice- 1 tbsp
  • Kulcha- 4-5 nos
  • Butter- 2 tbsp
  • Oil- 2 tbsp

Method:

  1. Soak the dry peas/matar for 4-5 hours.
  2. Drain the soaked water and put the peas in pressure cooker along with salt and 2.5 cups of water to cook them. 

  3. Cook on higher flame until 1 whistle comes and then for 15 minutes on simmer  flame.
  4. The peas will take around 15-20 minutes to get softened up depending on the quality of peas.
  5. Open the lid of cooker and if it has watery consistency than cook on simmer flame to evaporate the water and get a medium to thick consistency.
  6. Crush the peas with the back of the spoon.
  7. Take a bowl and mix all the dry ingredients namely salt, black salt, Jeera powder, aamchur powder, pudina powder, garam masala powder and black pepper powder to it. Mix them thoroughly with 1/2 cup of water.
  8. Take a wok/kadhai, heat some oil in it. Now add the mixture of dry spices to it. Cook it until it leaves oil. 

  9. In the wok add the boiled peas and mix thoroughly.
  10. Now to the wok add tamarind paste, jaljeera powder and chaat masala powder. Give it a nice stir.
  11. Now add chopped ginger and green chilies to it.IMG_1901
  12. Cook for around 4-5 minutes.
  13. Turn off the gas knob.IMG_1911
  14. Take the kuchas and roast them on the non stick tawa with the help of butter.IMG_1902
  15. Garnish the matar chaat with ginger and chili juilennes and with lemon juice.
  16. Serve with chopped tomatoes and onions. 

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Note:

1.The amount of chaat masala and salt can be adjusted according to ones own taste.

 

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2 comments

  • vinay pratap Singh

    So its another masterpiece to make us feel more hungry to be a guest of u. But the varieties u r expert of making will not be gulpable in a short trip. So hope u will welcome us as NRH- Non Resident Homie at ur home. Now ur next should be a sweet snack.

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