Matar Kulcha
Matar Kulcha is a popular street food from Delhi.It is lip smacking vegetarian curry made with dried white peas and served with bread kulcha.
Nutrition Facts
Ingredients
Instructions
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Continue Reading at Sinfullyspicy →Chef's Notes
Prior to cooking, remember to soak the dried peas. This step ensures even cooking.
When preparing this chaat, focus on achieving a variety of textures. You'll enjoy the softness of the cooked peas alongside the crunch of fresh chopped herbs and vegetables. Be careful not to overcook the peas, they should retain their shape.
Consider adding boiled potato cubes as a topping or during the simmering process . The combination is simply delightful
Storage- If you have leftovers, store the matar kulcha in the refrigerator. It will keep well for 2-3 days. Remember to reheat before serving.
Due to use of hing, this recipe is not gluten free. If you prefer a gluten-free version, simply omit the hing from the ingredients.
If you prefer a no onion, no garlic version of the chaat, you can skip adding onions altogether. Customize the recipe according to your dietary preferences.
Serving
As the name suggests, my favorite way to eat it is with bread kulcha or tawa kulcha. You can use store-bought kulcha or make it at home
You could also serve it with aloo tikki for a pure street style experience. This is how Mumbai style ragda patties are made.
If you cannot find kulcha, use naan instead. Here's my instant no yeast naan recipe.
I love to add green chutney or tamarind chutney on top if I serving it on its own as chaat.
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