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.
- 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
- Soak the dry peas/matar for 4-5 hours.
- Drain the soaked water and put the peas in pressure cooker along with salt and 2.5 cups of water to cook them.
- Cook on higher flame until 1 whistle comes and then for 15 minutes on simmer flame.
- The peas will take around 15-20 minutes to get softened up depending on the quality of peas.
- 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.
- Crush the peas with the back of the spoon.
- 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.
- Take a wok/kadhai, heat some oil in it. Now add the mixture of dry spices to it. Cook it until it leaves oil.
- In the wok add the boiled peas and mix thoroughly.
- Now to the wok add tamarind paste, jaljeera powder and chaat masala powder. Give it a nice stir.
- Now add chopped ginger and green chilies to it.
- Cook for around 4-5 minutes.
- Turn off the gas knob.
- Take the kuchas and roast them on the non stick tawa with the help of butter.
- Garnish the matar chaat with ginger and chili juilennes and with lemon juice.
- Serve with chopped tomatoes and onions.
1.The amount of chaat masala and salt can be adjusted according to ones own taste.