Rinse the dried peas with water thoroughly and soak them in water for 8 to 10 hours. Drain out the excess water and soaked dried peas are ready to use.

When it starts whistling reduces the flame and cook the peas for 2 more minutes on low flame. After 2 minutes, turn off the flame. Peas are now cooked through, take off the pressure cooker from flame and let the steam escape on it's own and then check if they are tender and soft.

Then add following spices to the masala as well – ¼ tsp turmeric powder, 1.5 tsp coriander powder, 1 tsp ginger paste and sauté for a while. Then add tomato paste and sauté the masala until oil starts leaving it's edges and you get grainy textured masala. Keep the flame medium and keep stirring at regular intervals. When the oil starts leaving the sides of the masala, add ¼ tsp red chilli powder as well.add kasuri methi and dry mango powder.

Now mix the boiled peas to the masala, followed by some water. Add water as required to make the peas thick or thin in consistency. We are adding ½ cup water. and some green coriander and mix well. Cover and cook the chole for 3 to 4 minutes on medium flame. After 4 minutes, turn off the flame and transfer the cooked dried matar chole sabzi to a serving bowl.

Pinch a ball sized dough and dust with maida.further roll and stuff paneer stuffing.bring the edge to center and start pleating, reverse the ball and sprinkle some black till and coriander leaves.gently roll to oval shape using rolling pin.brush with water over kulcha and flip the kulcha on hot tawa.

Gently press the kulcha now after a minute, flip the tawa upside down and cook kulcha directly on flame till they turn golden brown and puffs up.Gently scrape the kulcha from bottom and remove, also brush some butter.finally, serve paneer kulcha hot with your matar chole & raita.