Hi Supermoms,
A very popular street food of Delhi- NCR, ' Matar Kulcha' is a delicious combination of ready made kulcha breads and ginger- onion spiced yellow peas. The yellow peas are soaked for six to eight hours and are soft boiled. They are mashed and served along with finely chopped onions, green chillies ,tomatoes and ginger juliennes. A dash of lime adds tanginess to the matar. The readymade soft kulcha breads are tawa toasted with generous amounts of butter.
When you are making it at home, you can prepare the matar according to your spice preference. In restaurants , the consistency of matar is thick. But I make it a little more watery as it is easy to dunk the breads while eating.
I have earlier mentioned about these kulchas while sharing the Amritsari Kulcha recipe. You can make your own Delhi Style kulchas at home too. The matar subzi is a great side dish for your roti and chapathi.
Delhi Style Matar Kulcha | Kulcha Matar :
Preparation time : 6 hours
Cooking time : 30 minutes
Serves : 4
1 cup = 250 ml
Ingredients :
8 kulcha breads
3 tablespoons butter ( for toasting, adjust)
1 cup dried yellow peas ( you can try with dry green peas also)
1 large onion ( finely chopped)
1 large tomato (finely chopped)
3 green chillies ( finely chopped)
1" ginger ( grated)
1/4 teaspoon turmeric powder
1/4 teaspoon amchoor powder/raw mango powder
salt to taste
1 teaspoon oil
For garnish:
ginger juliennes
freshly chopped cilantro
Method:
1.Soak the matar/peas overnight, if you are making it in the morning or soak it for a minimum of 5 hours.
2. Pressure cook the peas with water just enough to cover the peas and 1/2 teaspoon of ginger upto 6 whistles and switch off.
Note :Cook over medium flame.
Note :Cook over medium flame.
3. Chop and ready the vegetables.
4.Heat a kadai/pan with oil.
5. Add chopped green chillies and ginger.
6. Stir over low flame and add onions.
7.When they turn pink, add tomatoes
8.Let the tomatoes and onions blend and become mushy.
9. Now add turmeric powder, amchur powder and salt.
10.Add 1/2 cup of water and simmer for 5 to 7 minutes.
11. Add the cooked yellow peas.
12. Let the gravy simmer for 5 to 7 minutes.
Note :Let the gravy not be too thick. Add water appropriately.
Garnish and serve with toasted kulchas.
You can use ready made Kulcha bread that is available in your market OR alternatively you can use any bread that is not sweet. Heat the TAWA or the pan and lightly toast the bread on both sides. Make sure that the bread remains fluffy and not hard.
Plate your Kulchas and Matar . Serve it hot with raw onions and lemon.
Your delicious dinner/lunch/breakfast is ready !!!
Happy Cooking!
With love,
Masterchefmom
sounds intresting.. yum!
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