Streetstyle Matar kulcha

Name: Streetstyle Matar kulcha
Cuisine: American
Ingredients: streetstylematar; Ingredients; 250 gms white dried peas; To Make Masala Paste; 1 teaspoon cumin seeds; 1 teaspoon fennel seeds; 1/2 inch stick cinnamon; 1 black cardamom; 1 teaspoon whole black peppercorns; 2 green chillies; 1/4 cup mint leaves; To Make Matar; 2 tablespoon oil; 1 teaspoon ginger-garlic paste; 1/4 teaspoon turmeric powder; 1 teaspoon coarsely ground coriander; 1 teaspoon red chilli powder; 1 teaspoon chaat masala; 1 teaspoon cumin seeds; 1 pinch heeng; to taste Salt; 1/4 cup tamarind water; 1 cup water; Ingredients; Whole wheat kulcha (yield 12 kulcha); 2 cups Wheat flour -; 1/2 tsp Baking powder -; 1/4 tsp Baking soda -; to taste Salt; 1 tbsp Sugar -

Dimple Agarwal @cook_17394237

MatarKulcha is one of the most popular street foods that can be seen in every other corner of Delhi. Matar Kulcha Recipe is so simple and finger licking delicious that once you have it.

Dimple Agarwal @cook_17394237

MatarKulcha is one of the most popular street foods that can be seen in every other corner of Delhi. Matar Kulcha Recipe is so simple and finger licking delicious that once you have it.

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Ingredients

streetstylematar
Ingredients
250 gmswhite dried peas
To Make Masala Paste
1 teaspooncumin seeds
1 teaspoonfennel seeds
1/2 inchstick cinnamon
1black cardamom
1 teaspoonwhole black peppercorns
2green chillies
1/4 cupmint leaves
To Make Matar
2 tablespoonoil
1 teaspoonginger-garlic paste
1/4 teaspoonturmeric powder
1 teaspooncoarsely ground coriander
1 teaspoonred chilli powder
1 teaspoonchaat masala
1 teaspooncumin seeds
1 pinchheeng
to tasteSalt
1/4 cuptamarind water
1 cupwater
Ingredients
Whole wheat kulcha (yield 12 kulcha)
2 cupsWheat flour -
1/2 tspBaking powder -
1/4 tspBaking soda -
to tasteSalt
1 tbspSugar -
3 tbspCurd -
1/2 cupMilk -
2 tbspOlive oil /any other refined oil -
as neededWater
2 tbspKalonji /Nigella seeds -
1/2 cupChopped coriander leaves
as neededGhee/butter for roasting

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Steps

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Instructions
1. In order to make the savoury Matar Kulcha start off with washing the white peas and soaking them in water for 4-5 hours or overnight.
2. After they are well soaked, discard the water.Add these peas in a pressure cooker and add salt and water to it. Pressure cook for 3-4 whistles and then allow the cooker to cool naturally.
3. After the cooker is cooled down, take the peas out in a bowl.
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Instructions For Making the Masala Paste
1. In the grinder add 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 1 teaspoon whole black peppercorns, ½ inch cinnamon stick, 1 black cardamom, 2 green chillies and ¼ cup of mint leaves. Grind them all together to make a coarse paste.
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Instructions For Making the Matar
1. Heat a pan and add 2 tablespoons of oil in it. Now, add 1 teaspoon cumin seeds, pinch of heeng,1 teaspoon of ginger-garlic paste and ¼ teaspoon of turmeric powder in the pan.
2. Stir them and add 1 teaspoon of coarsely ground coriander, 1 teaspoon of red chilli powder and 1 teaspoon of chaat masala.
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3. Cook the spices for a minute and then add boiled white peas in the pan.
4. Stir all the ingredients well.
5. Now, add the ground masala (which we ground previously in a paste) with the white peas and mix well.
6. After mixing the ingredients well add 1/4 cup of tamarind water and salt to taste in the pan.
7. Mix all the ingredients in the pan well and after some time add about a cup of water in it.
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8. Allow the ingredients to cook for 7-8 minutes.
9. Adjust seasoning as per your taste.
10. After 8 minutes, turn off the heat and take the Matar in a bowl.
11. Serve this with whole wheat kulcha accompanied with onion sliced, tomato sliced,lemon wedges and green chilli pickle.
Garnish with chopped coriander leaves.
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##wholewheatkulcha
Instructions
1. Mix all the ingredients except kalonji and coriander leaves to a dough.
2. Cover it with a kitchen cloth and keep aside for 1 1/2 hr to 2 hr.
3. For rolling kulcha.
4. Make a small ball.Dust some flour in it. Roll it to a disc shape.
5. Apply water slightly on one side, press some kalonji seeds on it with your fingers. Add some chopped coriander leaves on top of it and again press.
6. Again Roll it, slightly pressing it.
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7. In a tawa smear some oil/ghee.
8. place the coriander side down first on low flame.
9. Cover the lid for 5 seconds.
10. Once you see bubbles turn to the other side and turn the flame on high. Again put the coriander side down till you get brown crisp spots.
11. smear with ghee/ butter and serve it with any matar/gravy of your choice.