Wash and Soak the dried yellow peas or sukhi matar overnight by this time it will swell up and doubles in size. If you forget to soak it overnight then not to worry soak it in a piping hot water with baking soda and salt for an hour and cook it in the same water it will swell up and cook completely. While the yellow peas is soaked let's prepare the dough for the kulcha. In a big bowl add wheat flour along with salt and mix it well. In a separate bowl take warm yoghurt add sugar and mix well.

Once combine well add active dry yeast and mix till all dissolve well. Now rest this mix for 5 minutes by this time it will doubles in size. Now add this mixture to the flour and start kneading it. Use warm water to knead the dough. My dough needs one cup of water you may need more or less depending on your flour. When it becomes like a dough then start kneading it back and forth for a good 7-8 minutes then add oil to it and knead again till the dough become smooth and stretchable.

Now apply some oil on the dough cover it and keep it in a hot place to rise. It will take an hour for the dough to rise in summers and more tome in winters. While the dough is rising boil the soaked yellow peas in a pressure cooker till it completely done and become soft. It will take somewhere about 20 minutes to the peas to be completely done. Once done off the flame and allow the pressure to come out. Now in a wok add oil when get heated add crushed ginger and garlic and cook for 2 minutes.

Then add the diced onion and saute for 2 more minutes then add the chopped green chillies along with tomatoes and cook for 5 minutes. Then add all the powdered spices mix it well and immediately add the cooked yellow peas to it and mix really well. Once it start to boil then add the lime juice and mix. At this point taste it and adjust the spices as you like. Now garnish it with chopped coriander leaves and mix well and it's ready to serve. I had added boiled potatoes also to my cooked matar.

It's totally optional but I like it so added boiled and cut potatoes also. Now punch the dough knead it for 2 more minutes and then make balls from the dough in this amout of dough I made 13 balls. When all the balls are made cover the dough again and allow it to rise. It will hardly take 10 minutes. Then take one ball roll it out like a thick roti and cook it on a skillet just like we make chapatis or roti. When puffed up then add a dollop of butter to it and cook it on both sides.