Matar Kulcha.
You can cook Matar Kulcha using 31 ingredients and 8 steps. Here is how you cook that.
Ingredients of Matar Kulcha
- Prepare of For Matar.
- You need 1 cup of white peas soaked in water for 3 hours.
- It's 1 tsp of ginger garlic clove paste.
- Prepare 1/2 tsp of turmeric powder.
- You need 1/2 tsp of red chilli powder.
- It's 1/2 tsp of coriander powder.
- Prepare 1/3 tsp of Chaat Masala powder.
- Prepare 1 Tbsp of tamarind water.
- Prepare 2 Tbsp of mustard oil.
- You need to taste of Salt.
- Prepare of For coarse Masala paste.
- It's 2 of green chillies.
- You need 1/2 inch of Cinnamon Stick.
- You need 1 of black cardamom.
- Prepare 1/2 tsp of cumin seeds.
- Prepare 1/2 tsp of fennel seeds.
- It's of For garnish.
- Prepare 2 of Tomatoes chopped and rings.
- It's 2 of Onions chopped and rings.
- Prepare 1 tsp of Coriander leaves chopped.
- You need as needed of Lime wedges.
- It's of For Kulcha (yields 4).
- Prepare 1 cup of Whole wheat flour.
- You need 1/2 tsp of baking soda.
- Prepare Pinch of baking powder.
- You need 1/2 cup of milk.
- It's 1/4 cup of yoghurt.
- It's as needed of Water.
- You need 1/2 tsp of kalonji/nigella seeds.
- It's 3 tsp of coriander leaves chopped.
- It's as needed of Olive oil.
Matar Kulcha instructions
- 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.
- 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..
- 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..
- 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.
- 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..
- 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..
- Flip back to coriander leaves side and once cooked, set aside..
- Plate with chopped coriander leaves, lime wedges, chopped tomatoes and onions on the Matar and rings for the Kulcha. Enjoy hot.