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Matar Kulcha.

You can cook Matar Kulcha using 31 ingredients and 8 steps. Here is how you cook that.

Ingredients of Matar Kulcha

1. Prepare of For Matar.
2. You need 1 cup of white peas soaked in water for 3 hours.
3. It's 1 tsp of ginger garlic clove paste.
4. Prepare 1/2 tsp of turmeric powder.
5. You need 1/2 tsp of red chilli powder.
6. It's 1/2 tsp of coriander powder.
7. Prepare 1/3 tsp of Chaat Masala powder.
8. Prepare 1 Tbsp of tamarind water.
9. Prepare 2 Tbsp of mustard oil.
10. You need to taste of Salt.
11. Prepare of For coarse Masala paste.
12. It's 2 of green chillies.
13. You need 1/2 inch of Cinnamon Stick.
14. You need 1 of black cardamom.
15. Prepare 1/2 tsp of cumin seeds.
16. Prepare 1/2 tsp of fennel seeds.
17. It's of For garnish.
18. Prepare 2 of Tomatoes chopped and rings.
19. It's 2 of Onions chopped and rings.
20. Prepare 1 tsp of Coriander leaves chopped.
21. You need as needed of Lime wedges.
22. It's of For Kulcha (yields 4).
23. Prepare 1 cup of Whole wheat flour.
24. You need 1/2 tsp of baking soda.
25. Prepare Pinch of baking powder.
26. You need 1/2 cup of milk.
27. It's 1/4 cup of yoghurt.
28. It's as needed of Water.
29. You need 1/2 tsp of kalonji/nigella seeds.
30. It's 3 tsp of coriander leaves chopped.
31. It's as needed of Olive oil.

Matar Kulcha instructions

1. For Matar - Make a coarse paste under ‘Masala’. Drain the water that the peas were soaked in. Boil the Matar and drain the water. Set aside.
2. In a wok heat oil and add ginger garlic paste, add turmeric powder, 1/2 of coarsely ground paste and stir for 2 mins, add matar and stir well. Add red chilli powder and Chaat masala and cumin seeds. Stir well..
3. Add the rest of the ground Masala, salt and stir well. Add tamarind water and stir for 5-6 mins. Add 1 cup water and cook for another 7-8 mins..
4. For Kulcha - in a bowl mix all ingredients under Kulcha except kalonji and coriander leaves, mix the dough well, cover with a Muslin cloth for 1.5 -2 hours.
5. Beat the dough again and make 4 balls, roll with a rolling pin and brush with water a little, press the kalonji and chopped coriander leaves and roll again..
6. In a tawa heat and add olive oil. Place the coriander leaves side of the Kulcha facing down and cover for 5 seconds. Remove the cover and the Kulcha is puffed and little brown in colour. Flip the side and add little olive oil to fry on low flame..
7. Flip back to coriander leaves side and once cooked, set aside..
8. Plate with chopped coriander leaves, lime wedges, chopped tomatoes and onions on the Matar and rings for the Kulcha. Enjoy hot.