Matar Kulcha
An authentic vegetarian recipe from Punjab, India
Cook Time
45 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
350g All-purpose flour
250g Dried white peas (safed matar), soaked overnight
80g Yogurt
5g Baking powder
2piece Onion, finely chopped
80ml Tamarind chutney
60ml Green chutney
10g Chaat masala
5g Cumin seeds, roasted
8g Red chilli powder
60g Butter
15g Fresh coriander
10g Salt
13 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Make kulcha dough: mix flour, yogurt, baking powder, and salt. Add enough water to form a soft dough. Rest 1 hour.
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Pressure cook soaked peas with salt and turmeric for 3–4 whistles until soft.
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Heat oil, add cumin, and temper. Add onions until golden. Add boiled peas and mash slightly.
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Add red chilli powder, chaat masala, and tamarind paste. Cook until semi-dry and flavourful.
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Divide kulcha dough into balls. Roll into thick rounds.
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Cook on a hot tawa until brown on both sides. Transfer directly to gas flame for char marks.
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Apply butter immediately.
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Serve hot kulcha alongside the matar (pea curry).
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Top matar with chopped onion, coriander, and drizzle both chutneys.
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Chef's Tips
Matar Kulcha is the iconic Delhi and Amritsar street breakfast — inseparably linked to Punjab's food culture.
The white peas should be mashed very slightly — some whole peas in the gravy is ideal.
Kulchas should have a soft interior with charred spots — the tawa + direct flame technique achieves this.
The chutney duo (tamarind + green) drizzled over the matar is essential to the final balance of flavours.
About This Dish
Matar Kulcha is a traditional vegetarian dish from Punjab, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Matar Kulcha is the iconic Delhi and Amritsar street breakfast — inseparably linked to Punjab's food culture. - The white peas should be mashed very slightly — some whole peas in the gravy is ideal. - Kulchas should have a soft interior with charred spots — the tawa + direct flame technique achieves this. - The chutney duo (tamarind + green) drizzled over the matar is essential to the final balance of flavours.
Category
Vegetarian
Cook Time
45 mins
Servings
4 servings
Difficulty
Medium