Making the lip-smacking Matar Kulcha at home

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The flat bread or kulcha with the spicy matar accompaniment is a delectable dish of Punjab. Popular street food in Delhi, Amritsar and other places around, it is but natural that this Punjabi dish is a favourite of North Indians. Made and eaten hot, it is relished in many homes as a good repast or meal.

Let us see how close we can come to the famous matar kulcha of Amritsar making it at home.

Matar Kulcha recipe

For the Matar or Peas curry

What you will need:

• white peas (safed matar) – 1 to 1 ½ cups (1 cup can be taken as 250 ml)
• water - 3 to 4 cups (for pressure cooking of white peas)
• cumin seeds (jeera) – ½ tsp
• chaat masala – ½ tsp
• roasted cumin powder – ½ tsp
• dry mango powder (amchur) – ½ tsp
• red chilli powder – ¼ tsp
• garam masala powder – ¼ tsp

Cooking the matar (peas)

• Soak the matar or white peas overnight in water for 7- 8 hours
• Drain the water, put 3 to 4 cups of fresh water and pressure cook till completely cooked.
• If there is extra water and mixture is thin, heat on simmer till matar gets a medium even consistency.
• mash the peas slightly with a wooden spoon

For the jal jeera chutney
What you will need:

• fresh mint leaves – ¾ cup
• cumin seed (jeera) – 1 tsp
• fennel seeds (saunf) – 1 tsp
• seeds removed from – 1 black cardamom (discard outer cover)
• dry red chilli ( with / without seeds) – 1
• aesofoetida (Hing) – a pinch
• black salt (kala namak) – 1 tsp
• black pepper – 5 to 6
• dry mango powder (amchur) – ½ tsp
• seedless tamarind – 1 tbsp
• water for grinding – ¼ or ¹/₃ cup

Making the Jal Jeera chutney

• put all the ingredients in a grinder, with the water and grind to a smooth paste. Keep aside.

Preparing the Matar curry

• In a pan heat the oil
• On low flame heat the cumin seeds till they get brown
• remove the pan from the fire
• Add dry powders one by one – chaat masala, roasted cumin powder, amchur powder, red chilli powder, garam masala powder
• Stir the mix. and pour it into the cooked matar pan immediately.
• light the fire, heat the matar and spices mix for 3- 4 minutes.
• now add the prepared jal jeera chutney and stir.
• If it seems dry, add a little water.
• now cook for 2 to 3 minutes till all flavors are mingled.
• check the seasoning and add more black sal if required.
• Matar curry is ready. Keep it aside.

For toppings and garnish

• small onion (finely chopped) – 1
• medium sized tomato (finely chopped) – 1
• green chilli (slit and chopped) – 1
• ginger (finely chopped) – ½ inch piece
• lemon (quartered) – 1
• some coriander leaves if desired

Note :

• It can always be re-heated before serving with the kulchas.
• when serving top with onions, tomato, ginger and chillies. squeeze some lemon on top and mix lightly.
• garnish with coriander leaves and serve with kulchas.

Preparing the Kulchas
what you will need:

• maida (all-purpose flour) – 2 ½ cups (1 cup = 250 ml)
• yogurt – 4 tbsp (or 3 tbsp yogurt + 1 tbsp milk)
• baking powder – ½ tsp
• baking soda – ¼ tsp
• water for kneading – ¾ cup approx. or slightly more
• sugar – 2 or 2 ½ tsp
• salt – ¾ tsp or as desired
• oil or ghee – 2 ½ tbsp
• some oil or ghee or even butter for frying
• extra flour for dusting
• few nigella seeds

Making the kulchas

• Mix the maida (all-purpose flour) with salt, sugar, baking powder, baking soda in a bowl.
• Make a small well in the centre and pour the curd, oil and water in it.
• Mix the liquids with the dough slowly and knead into smooth, soft dough.
• Cover the dough with a wet napkin and let it ferment for 2 hours.
• Make small dough balls, sprinkle a few nigella seeds on each ball.
• Roll each ball into a small flat kulcha.
• Heat a tawa or flat pan, place a kulcha on the pan.
• Cook on side partly till ¼ of it is cooked. Flip to other side and cook till ½ of it is cooked.apply ghee or oil while cooking the kulcha.
• Finish cooking fully on both sides till it is evenly cooked or gets golden spots.
• Make all kulchas in the same fashion.

The kulchas may be stacked in a small wooden basket and served while still warm with the hot matar curry.
Kind courtesy : www.vegrecipesofindia.com
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If it comes out right no problem, if something is slightly amiss, see what could have gone wrong, but do not forgo making this lovely dish and enjoy its lingering taste especially when it is fresh and served hot.

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