Matar Kulcha | Matar Chaat – Delhi Style Recipe

Ingredients

For the matar curry (white peas curry)

• 1.25 cup dried white peas (safed matar)
• 3 to 4 cups water – for pressure cooking the soaked white peas
• 1 tablespoon oil
• ½ teaspoon cumin seeds
• 1 teaspoon chaat masala
• ½ teaspoon roasted cumin powder
• ½ teaspoon dried mango powder (amchur powder)
• ¼ teaspoon red chili powder or cayenne pepper
• ¼ teaspoon garam masala

For jaljeera masala

• ¾ cup mint leaves – loosely packed
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 black cardamom – seeds removed and husks discarded
• 1 dried red chilli – deseeded, optional
• 1 pinch asafoetida (hing)
• 1 teaspoon black salt or regular salt, add as needed
• 5 to 6 black peppercorns
• ½ teaspoon dried mango powder (amchur powder)
• 1 tablespoon tamarind – seedless
• ¼ or ⅓ cup water for grinding or add as required

Toppings for matar chaat

• 1 onion – small-sized, finely chopped
• 1 tomato – medium-sized, finely chopped
• 1 green chili – slit or chopped
• ½ inch ginger – julienned or finely chopped
• 1 lemon – quartered
• 2 to 3 tablespoons coriander leaves – optional

Steps

Cooking matar

1. Leave the matar, or dried white peas, to soak overnight or for 7 to 8 hours.
2. Drain off all the soaking water. Pressure-cook the soaked peas in 3 to 4 cups water over medium heat for 15 to 18 minutes, until fully cooked and soft.
3. Open the cooker only after its pressure has fallen naturally. Check that the peas are completely soft; if undercooked, add water if necessary and pressure-cook for a few more minutes.
4. If excess water makes the mixture thin or runny, simmer for a few more minutes to reach a medium consistency.
5. Use a wooden spoon to mash some of the cooked white peas lightly, helping the mixture thicken.
6. The soaked matar may alternatively be cooked in a pan, although this takes a long time.

Preparing jaljeera masala

1. Grind every ingredient listed for the jaljeera masala with ¼ or ⅓ cup water into a smooth, fine paste, then set aside.

Making matar curry

1. Heat the oil in a pan and brown the cumin seeds over low heat.
2. Take the pan off the heat and put it on the kitchen countertop.
3. Add the dry spice powders in sequence: chaat masala, roasted cumin powder, amchur powder, red chili powder and garam masala powder.
4. Stir everything together, then immediately pour the mixture into the cooked matar, or put the cooked matar into the mixture.
5. Turn the heat on and warm the matar through for 3 to 4 minutes.
6. Stir in the prepared, finely ground jaljeera masala.
7. If the matar mixture seems dry, add some water.
8. Cook the matar or peas curry for about 2 to 3 minutes, until the flavours have mingled.
9. Taste the seasoning and add more black salt if necessary.
10. You can set this aside while preparing the Kulcha. Reheat the matar curry for serving.
11. Add onions, tomato, ginger, chilies and coriander leaves on top of the matar curry. Squeeze lemon juice over it and mix gently. Chaat masala may also be sprinkled on top.
12. Serve alongside hot or warm Kulcha, or enjoy the Matar Chaat by itself without kulcha.
13. Offer the Matar Kulcha in bowls or on plates.