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Matar Kulcha

Serves 3
30 mins
360 Kcal
Matar Kulcha is a simple but delicious North Indian speciality, introducing fluffy, leavened bread to spiced pea filling. Hailing from the streets of Delhi and Punjab, it is relished because of its vibrant flavours and comforting textures which make it a tempting choice for breakfast or a heavy snack. Kulcha is a fluffy bread made with refined flour or maida. Kulcha is usually leavened with either yeast or baking powder. Rolled into flatbreads, it gets baked in the traditional tandoor. Its crust becomes perfectly charred and carries a unique smoky flavour from the tandoor. Here is a delicious recipe of matar kulcha. It can be served plain or stuffed with a spiced mixture of green peas, onions, and a blend of aromatic spices such as cumin, coriander, and garam masala. Accompanying the kulcha is often matar curry, prepared with saut ed green peas cooked in a tangy tomato-based gravy, seasoned with herbs and spices. This goes perfectly well with the kulcha as an excellent combination of flavours and texture. Kulcha is usually eaten hot with a serving of tangy pickles, cooling raita, or a dash of fresh cilantro. The versatility is seen in stuffed kulchas with potatoes or paneer filled inside the bread to suit personal preferences. Whether bought from a street stall in the middle of a bustling city or prepared at home, Matar Kulcha presents Indian comfort food at its very best. All that satisfaction from the spices, textures, and flavours has made it a food favourite that brings people together at the table, turning each meal into an experience to look forward to. This is an easy matar kulcha recipe.

Ingredients required for Matar Kulcha

  1. 2-3 tbsp coriander leaves
  2. 1 tbsp oil
  3. 1 1/2tsp cumin seeds
  4. 1 tsp chaat masala
  5. 1/2 tsp cumin powder
  6. 1 tsp dried mango powder
  7. 1/4 tsp red chilli powder
  8. 1/4 tsp garam masala
  9. 3/4 cup mint leaves
  10. 1 tsp fennel seeds
  11. 1 black cardamom
  12. 1 red chilli
  13. 1pinch asafoetida
  14. 1 tsp black salt
  15. 5-6 peppercorns
  16. 1 tbsp tamarind
  17. 1 onion
  18. 1 tomato
  19. 1 green chilli
  20. 1/2 inch ginger
  21. 1 lemon
  22. 250 gms matar

Cooking steps for Matar Kulcha

  1. 1
    Matar kulcha is one of the heavenly North Indian dishes that go very well together with the white spiced peas for a well-rounded meal.
  2. 2
    Start by preparing the dried white peas first and gathering all your necessary ingredients.
  3. 3
    1.25 cups of dried white peas, which have to soak in water for at least several hours or overnight.
  4. 4
    The said soaking helps soften the peas beforehand and reduces cooking time.
  5. 5
    Soak and then wash the peas, which are then placed in a pressure cooker.
  6. 6
    Add 3-4 cups water into the cooker and pressure cook the peas until done for about 15 to 20 minutes or until the peas become soft and tender.
  7. 7
    After cooking, release all the pressure and set aside the peas.
  8. 8
    While the peas get cooked, let's prepare this aromatic masala that will make your dish shine.
  9. 9
    Add oil to a pan and heat it over medium on the stove.
  10. 10
    Once hot, throw in 1/2 teaspoon cumin seeds and let it pop. This infuses that warm, nutty flavour into the oil.
  11. 11
    Add 1 teaspoon chaat masala, 1/2 teaspoon roasted cumin powder, 1/2 teaspoon dried mango powder (amchur), ¼ teaspoon red chilli powder or cayenne pepper, and ¼ teaspoon garam masala.
  12. 12
    Stir the spices up so they combine well while filling the aromas of spices throughout the kitchen.
  13. 13
    Now is the time to add the cooked white peas. Add soft peas to the spice mixture. Stir it well so that the peas are coated with spices in the mixture.
  14. 14
    This not only gives a flavour but also a appetizing colour to the dish.
  15. 15
    For freshness, add ¾ cup of loosely packed mint leaves, which will provide a refreshing taste.
  16. 16
    Add a bit more intensity to your dish by heating 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 1 whole black cardamom, with its seeds removed, and 1 dried red chilli = this is optional, together in another pan.
  17. 17
    Add a pinch of asafoetida (hing) to your spice mix and let the spice roast for 1 minute. Now, toss in this roasted spice mix along with 5 to 6 whole black peppercorns and a teaspoon of black salt or your everyday salt.
  18. 18
    This will complete your spice mix for matar kulcha, which is going to give it a well-rounded and pungent flavour.
  19. 19
    To give it a touch of tartness, add 1/2 teaspoon of dry mango powder also known as amchur powder, and 1 tablespoon of tamarind paste.
  20. 20
    Add a splash of water to help mix the spices and peas; about ¼ or ⅓ cup.
  21. 21
    Allow to simmer for several minutes, so the flavours have a good chance to combine.
  22. 22
    While the matar kulcha filling cooks, prepare the toppings for chaat now if you like.
  23. 23
    Chop 1 small onion, 1 medium tomato, slit or chop 1 green chilli, and julienne or fine chop 1/2 inch of ginger.
  24. 24
    These fresh toppings will provide crunch and flavour to your dish. Serve the matar on top of the fresh kulchas made and garnish with chopped onions, tomatoes, green chillies, and ginger.
  25. 25
    Fresh lemon wedges on the side can be squeezed just before serving and you can sprinkle some 2-3 tablespoons of chopped coriander leaves for added freshness.
  26. 26
    Matar kulcha is delightful when served hot. The richness of its flavours and fragrances is enhanced when served fresh and hot, so it's ideal for any occasion.

Shop Ingredients

Red Chilli (1)
42
1
91
1
67
1
107
1
126
1
131
1
193
1
54
1
123
1
89
1
Cumin Seeds (1 1/2Tsp)
59
1
244
1
105
1
150
1
81
1
196
1
64
1
226
1
85
1
140
1
Red Chilli Powder (1/4 Tsp)
580
1
290
1
Onion (1)
86
1
179
1
31
1
40
1
140
1
104
1
189
1
100
1
100
1
Oil (1 Tbsp)
148
1
177
1
161
1
141
1
144
1
153
1
230
1
144
1
236
1
175
1
Asafoetida (1pinch)
96
1
182
1
91
1
107
1
69
1
91
1
110
1
74
1
126
1
72
1
Tomato (1)
25
1
20
1
31
1
34
1
66
1
38
1
Tamarind (1 Tbsp)
127
1
200
1
149
1
80
1
96
1
147
1
139
1
136
1
270
1
256
1
Cumin Powder (1/2 Tsp)
72
1
101
1
90
1
180
1
118
1
76
1
163
1
186
1
Dried Mango Powder (1 Tsp)
71
1
50
1
Fennel Seeds (1 Tsp)
69
1
124
1
71
1
85
1
51
1
129
1
Peppercorns (5-6)
39
1
134
1
270
1
247
1
201
1
135
1
91
1
130
1
168
1
223
1
Garam Masala (1/4 Tsp)
100
1
79
1
89
1
74
1
52
1
80
1
107
1
79
1
41
1
70
1
Lemon (1)
37
1
123
1
Green Chilli (1)
12
1
27
1
Chaat Masala (1 Tsp)
85
1
85
1
64
1
87
1
40
1
52
1
86
1
100
1
67
1
216
1
Black Salt (1 Tsp)
47
1
80
1
Matar (250 gms)
63
1
60
1
141
1
87
1
326
1
263
1
Black Cardamom (1)
63
1
Coriander Leaves (2-3 Tbsp)
20
1

FAQs

What is Matar Kulcha?

Matar kulcha is another popular North Indian dish made of stuffed bread that contains spiced green peas or matar. A leavened flatbread, usually made of refined flour, will be rolled out and filled with a flavourful mixture of mashed green peas, onions, cumin, coriander, and green chillies. The kulcha is then baked in a tandoor or on a griddle; it turns out to be very soft with a little crispy top, ideal for various side dishes.

How do you prepare Matar Kulcha?

The dough is ready by using all-purpose flour, yeast, water, and a pinch of salt and is left to rise. In this respect, the filling is prepared by boiling and mashing green peas, mixed with finely chopped onions, spices, and herbs. Divide the dough into small balls, flatten it into a cup-shaped form, and fill the centre with a portion of the pea mixture. Now, fold the dough over the filling and again roll it out gently to a stuffed bread. The kulcha is cooked in a preheated tandoor or hot griddle pan till golden brown and puffed. Just before serving, brush with ghee or butter.

What is Matar Kulcha served with?

Matar Kulcha is one of the most versatile dishes that goes well with almost anything. Equally tasty with tangy pickles or raita, it presents a refreshing contrast to various dishes. It can be relished even with rich curries, like Chole (chickpea curry) or Paneer Butter Masala, to enhance the meal. Its delightful combination of flavours and textures makes it a favourite in most homes for lunch and dinner.