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    Home » Recipes » Indian Cuisine » Matar Kulcha Recipe

    Matar Kulcha Recipe

    Published On:January 27, 2020 By:Ruchi

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    Take a trip down the memory lane with this lip-smackingly delicious Indian Matar Kulcha Recipe. This quick and easy matar chaat recipe is made with dried white peas and topped with sweet-spicy chutneys and mild spices.

    Pair it with a hot kulcha recipe, and you will feel a burst of flavor and texture in your mouth!

    Matar kulcha recipe with pickle and lemon on the side

    What is Matar Kulcha?

    In the term matar kulcha, matar, which translates to “peas” in Indian, is an extremely versatile dish.

    It’s usually paired with a type of leavened bread called Kulcha to create an authentic fine-dining experience. 

    The combo – Matar Kulcha is hearty enough to serve as a meal or as a snack, and leftovers make the best next-day meals.

    Other names for Matar Kulcha recipe!

    Matar Kulcha goes by many names like – Matra ki chaat, Matar chaat, Ghugni chaat (Kolkata and Bengali names), Safed matar ki chaat, to name a few.

    Since this traditional dish is a famous roadside Delhi chaat, therefore, it’s also designated as “Delhi wale matar kulche.”

    Matar Kulcha Chaat

    Chaat is a famous Indian street food where the boiled, pan-cooked, or fried key ingredients are topped or tossed with an array of sweet-spicy chutneys and spice powders.

    And this matra ki chaat or matar chaat recipe completely fits the above description.

    In this recipe, the boiled peas or matar are tossed with a motley of fresh ingredients, chutneys, spices to create an exciting blend of flavors and textures that will keep your taste buds mesmerized and craving for more. 

    Ingredients to make Matar Kulcha recipe

    What makes this Instant Pot Matar chaat Recipe so good for you?

    It’s the main ingredient, dried white peas, that makes this recipe a healthy addition to any diet.

    These dried white peas or matar are full of iron and an excellent source of fiber. They are fat-free and an excellent source of plant-based protein for vegetarians.

    Plus, white peas are also rich in manganese, copper, vitamin B1, phosphorus, and potassium. Now isn’t that amazing!

    Other ingredients like onions, tomatoes, green chutney, tamarind chutney, lemon juice, and spices are added to add an extra crunch and enhance this chaat’s overall flavor. 

    Do not get confused with dried green peas!

    There are two kinds of peas available in the market. One is the dried green peas, and the other type is the dried white peas. Both the peas have different cooking times, taste, and texture.

    This matra ki chaat or matar kulcha recipe is made with white peas.

    Matar with lassi glass in the back

    How to make Instant Pot Matar Kulcha Recipe?

    The term Matar Kulcha is always used conjointly. But in this post, you will find the recipe for matar. Follow this link for the kulcha recipe.

    Cooking Matar for Matar chaat

    1. Measure the peas and quickly glance over them and discard any shriveled or unappealing peas. Rinse and soak the dried white peas or matar for 6-8 hours or overnight.

    2. The next morning, matar or white peas will have absorbed enough water and nearly doubled in size.

    3. Drain the peas from their soaking water. Rinse the matar or dried white peas gently under tap water. Transfer the matar to the Instant Pot insert and pour in 3 cups of water. Add salt and mix to combine. Seal the lid.

    The valve on top should be in the sealed position. Press the Bean/Chili button and cook on High Pressure for 15 minutes. 

    4. Once the Instant Pot beeps, let the pressure release naturally. When the pin drops, open the lid.

    Cover the cooked peas with a lid and allow it to rest while we assemble the rest of the ingredients. 

    Soaking and boiling matar in Instant Pot

    Assembling Matar Chaat recipe

    5. Transfer the cooked matar to a large mixing bowl. 

    6. Add chopped onions to the matar. 

    7. Add diced tomatoes. matar kulcha recipe

    8. Generously sprinkle green chutney and tamarind chutney over the cooked matar kulcha recipe. 

    Assembling onion, tomato, and chutneys to mata

    9. Add chaat masala, roasted cumin seeds, and red chili powder over the matar.

    10. Add chopped green chilies.

    PROTIP- If the matar feels dry, add 1.5 teaspoons of oil to the chaat. 

    11. Finally, add julienned slivers of ginger and chopped cilantro leaves.

    12. Toss until combined. matar kulcha recipe

    Serve hot garnished with some more julienned slivers of ginger, chopped onions, diced tomatoes, and lemon juice. 

    Adding spices to matar kulcha recipe

    Is soaking required for Dried white peas or matar?

    White peas or matar are hard to digest. Pre-soaking the white peas will make them more digestible, which will help reduce flatulence and bloating.

    In addition to that, pre-soaking white peas significantly reduce your cooking time by at least 75%. Therefore, soak beans before cooking to reduce gas and discomfort.

    Substitute for dried white peas in this Matar chaat recipe

    The closest match is chickpeas. Boil the chickpeas in Instant Pot until soft and tender. Drain the extra water and assemble the method, as stated.

    Cooked matar has too much liquid?

    Strain the excess liquid and set it aside. Cooked matar will thick as it cools. That’s when you can use this water to adjust the consistency of the matar chaat if needed. 

    Matar with kulcha and onions in a plate

    Can you cook this matar Kulcha recipe in a regular pressure cooker?

    Absolutely! To prepare this chaat in an Indian pressure cooker – 

    cooking matar in Indian Pressure cooker

    • Once the soaking time is over, drain the water. Rinse the matar or dried white peas under tap water. Transfer the matar to a pressure cooker. Pour in water. Add salt and stir to combine. Close the lid and pressure cook the matar for 3-4 whistles.
    • After the cooking time is done, take the pressure cooker off the heat. Allow the steam to release naturally. Open the lid and check the matar. It should be soft and slightly mushy. Follow the recipe below. 

    Do you not like the raw taste of spices and onions in the matar chaat recipe?

    No worries, let’s cook them.

    To cook the onions: heat oil in a pan. Add onions and sauté for a minute on medium flame. Do not overcook the onions.

    Stir in red chili powder and cumin powder. Take it off the heat, pour over cooked matar, and mix to combine. Sprinkle tomatoes, chaat masala, and proceed to the next step.

    Recipe Tips to make a perfect Matar Kulcha Recipe!

    » Always add salt while cooking the peas. The salt in the cooking water helps the peas to grow proportionally, resulting in well-seasoned and uniformly creamy peas that are soft and tender just the way you like it.

    » Do not overcook the peas. Soaked peas will be perfectly cooked in the given time. Overcooking will result in mushy matar/peas.

    » If cooking in a regular pressure cooker, cook on medium heat. 

    » This is a make-ahead recipe. If not serving immediately, you can boil the peas, cool it, and store it in an airtight container. When ready to serve, warm in the microwave until thoroughly heated and assemble, as stated in the recipe. 

    » If you like your matar chaat like a curry dish, then add lukewarm water to the cooked peas until it reaches the consistency you like.

    » You can modify the chaat toppings as per your taste and preferences.

    » This family-favorite matra ki chaat recipe freezes beautifully. Be sure to let it cool completely before transferring it to a freezer-proof dish.

    » It stays well in the freezer for about 2 months. When you are ready to eat it, it reheats well in the microwave.

    » Feel free to adjust the spice levels to suit all taste buds. 

    Kulcha with onions and chili in a plate

    So, if you are craving a chatpata meal, then this is the perfect dinner for you. Pair it with a kulcha for a delicious and filling meal. This matar kulcha recipe can be enjoyed as –

    • On its own as a snack
    • Top your favorites- samosas or alu Tikki with matar. Matar topped over alu tikkis are called ragda patties.
    • Can be stuffed into sandwiches or buns for a filling meal

    Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.

    Craving for more, try my other flavor-packed meals like – 

    • Tawa Paneer Recipe
    • Methi Paneer Recipe
    • Instant Pot Dum aloo
    • Chana Dal with lauki
    This recipe post has been updated from the archives, first published on May 17th, 2015
    Have you tried this recipe?
    Leave a star rating by clicking on the ⭐ below!

    Matar Kulcha Recipe

    Author : Ruchi
    Take a trip down the memory lane with this lip-smackingly delicious Indian Matar Kulcha Recipe. This quick and easy recipe is made with dried white peas and topped with sweet-spicy chutneys and mild spices.
    4.64 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 15 mins
    Soak Time 8 hrs
    Total Time 8 hrs 35 mins
    Course Main Course
    Cuisine Indian
    Servings 4
    Calories 296 kcal

    INGREDIENTS
     

    BOIL MATAR

    • 1½ cups Matar or white peas also known as white Vatana
    • 3 cups Water for boiling the Matar
    • – – Salt to taste

    ASSEMBLING MATAR

    • 1 medium Onion chopped
    • 1 medium Tomato diced
    • 1 medium Green chili chopped
    • 3 teaspoons Green Chutney
    • 3 teaspoons Tamarind Chutney
    • 1¼ teaspoons Chaat Masala
    • 1 teaspoon Roasted cumin seeds
    • ¼ teaspoon Red chili powder
    • ½ inch Ginger julienned
    • 1 tablespoons Cilantro leaves chopped
    • 1½ teaspoon Oil optional

    TOPPINGS

    • – – Julienned slivers of ginger
    • – – Chopped Onion
    • – – Chopped Tomatoes
    • – – Cilantro leaves
    • – – Lemon Juice
    US Customary – Metric

    INSTRUCTIONS

    BOILING MATAR

    • Measure the peas and quickly glance over them and discard any shriveled or unappealing peas. Rinse and soak the dried white peas or matar for 6-8 hours or overnight.
    • The next morning, matar or white peas will have absorbed enough water and nearly doubled in size.
    • Drain the peas from their soaking water. Rinse the matar or dried white peas gently under tap water. Transfer the matar to the Instant Pot insert and pour in 3 cups of water. Add salt and mix to combine. Seal the lid. The valve on top should be in the sealed position. Press the Bean/Chili button and cook on High Pressure for 15 minutes. 
    • Once the Instant Pot beeps, let the pressure release naturally. When the pin drops, open the lid. Cover the cooked peas with a lid and allow it to rest while we assemble the rest of the ingredients. 

    COOK MATAR IN AN INDIAN PRESSURE COOKER

    • Rinse and soak the dried white peas or matar for 6-8 hours or overnight. After the soaking time is over, drain the peas from their soaking water. Rinse the matar or dried white peas gently under tap water. Transfer the matar to a pressure cooker. Pour in water, add salt and stir to combine. Close the lid and pressure cook the matar for 3-4 whistles.
    • After the cooking time is done, take the pressure cooker off the heat. Allow the steam to release naturally. Open the lid and check matar. It should be soft and slightly mushy. Follow the recipe below. 👇

    ASSEMBLING MATAR

    • Transfer the cooked matar to a large mixing bowl. 
    • Add chopped onions and tomatoes to the matar.
    • Generously sprinkle green chutney and tamarind chutney over the cooked matar kulcha recipe. 
    • Add chaat masala, roasted cumin seeds, chopped green chilies, and red chili powder over the matar.
      PROTIP- If the matar feels dry, add 1.5 teaspoons of oil to the chaat. 
    • Finally, add julienned slivers of ginger and chopped cilantro leaves. Toss until combined.
    • Serve hot garnished with some more julienned slivers of ginger, chopped onions, diced tomatoes, and lemon juice. 

    VIDEO

    RECIPE NOTES

     
    Variations
    » Do not like the raw taste of spices and onions in matar kulcha recipe? No worries, let’s cook them.
    To cook the onions: heat oil in a pan. Add onions and sauté for a minute on medium flame. Do not overcook the onions.
    Stir in red chili powder and cumin powder. Take it off the heat, pour over cooked matar, and mix to combine. Sprinkle tomatoes, chaat masala, and proceed to the next step.
    » Don’t like dry matar kulcha? Add lukewarm water to the cooked peas until it reaches the consistency you like.
     
    Cooking Tips for a perfect Matar Kulcha chaat
    » Do not overcook the peas. Soaked peas will be perfectly cooked in the given time. Overcooking will result in mushy matar/peas.
    » If cooking in a regular pressure cooker, cook on medium heat. 
    » This is a make-ahead recipe. You can boil the peas/matar in advance and store it in an airtight container. When ready to serve, warm in the microwave until thoroughly heated and assemble, as stated in the recipe. 
    » This matra ki chaat recipe freezes beautifully. Be sure to let it cool completely before transferring it to a freezer-proof dish. It stays well in the freezer for about 2 months.
    » Feel free to adjust the spice levels to suit all taste buds. 
     
    Faq’s 
    » Is soaking required for Dried white peas or matar? White peas or matar are hard to digest. Soaking the white peas will make them more digestible, which will help reduce flatulence and bloating.
    In addition to that, by soaking the white peas, your cooking time will be reduced by at least 75%. Therefore, soak beans before cooking to reduce gas and discomfort.
    » What can you use as a substitute to Dried white peas in this Matar Kulcha recipe? The closest match is chickpeas. Boil the chickpeas in Instant Pot until soft and tender. Drain the extra water and assemble the method, as stated.
    » Cooked matar has too much liquid? Strain the excess liquid and set it aside. Cooked matar will thick as it cools. That’s when you can use this water to adjust consistency of matar chaat if needed. 
    » Can you cook this matar Kulcha recipe in a regular pressure cooker? Absolutely! To cook this chaat in an Indian pressure cooker – 
    – Once the soaking time is over, drain the water. Rinse the matar or dried white peas under tap water. Transfer the matar to a pressure cooker. Pour in water. Add salt and stir to combine. Close the lid and pressure cook the matar for 3-4 whistles.
     
    – After the cooking time is done, take the pressure cooker off the heat. Allow the steam to release naturally. Open the lid and check matar. It should be soft and slightly mushy. Follow the recipe below. 
     

    NUTRITION

    Calories: 296kcal | Carbohydrates: 50g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Sodium: 61mg | Potassium: 778mg | Fiber: 14g | Sugar: 10g | Vitamin A: 343IU | Vitamin C: 11mg | Calcium: 93mg | Iron: 5mg
    Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.

    Are you Going to make this recipe? Take a picture and mention @ruchiskitchen! I would LOVE to see how it turned out for you!
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    Comments

    1. Deeksha says

      March 11, 2021 at 2:13 am

      Chole Kulche is my favorite and this chaat looks amazing. Thank you so much for the recipe.

      Reply
      • Ruchi says

        March 12, 2021 at 4:12 pm

        You are welcome, Deeksha!

        Reply
    2. Smita says

      November 26, 2020 at 8:37 am

      5 stars
      Hello Ruchi, I tried your Matar Kulcha (stove version) on Diwali and it was a hit. My family loved it and my mother-in-law was very impressed with the presentation. Thank you for your steps and hard work. I really appreciate it from the bottom of my heart.

      Reply
      • Ruchi says

        November 26, 2020 at 11:25 am

        Thank you, Smita, for your kind words. I am so happy to hear that this recipe made you a rockstar in your house. 😊😊

        Reply
    3. Aruna sinhal says

      August 10, 2018 at 9:07 am

      It’s awesome

      Reply
      • Ruchi says

        August 11, 2018 at 9:42 am

        Thank you. 😍

        Reply
    4. Ruby says

      January 28, 2018 at 3:15 am

      Used this recipe & the dish came out v.good. Even the green chutney recipe is v.good.
      One problem faced was that some of white peas refuse to get soft.
      Could you please suggest some tip for this.

      Reply
      • Ruchi says

        January 29, 2018 at 8:57 am

        Thanks for your feedback Ruby! Glad you liked the recipe. 🙂
        Uncooked peas- a very common problem. Even I face it sometimes. It happens when the new batch of peas gets mixed with an old batch (which takes longer to cook). And because of that we end up with few uncooked/semi cooked ones.

        Reply
    5. sukanya sen says

      July 7, 2017 at 6:34 pm

      nice recipe

      Reply
      • Ruchi says

        July 8, 2017 at 6:06 pm

        Thank you. 🙂

        Reply
    6. Manish Chadha says

      October 25, 2016 at 9:52 pm

      Good recipe….but how to make kulcha same like delhi street please post if you know thanks

      Reply
      • Ruchi says

        October 26, 2016 at 12:42 pm

        Thanks Manish! Delhi style kulchas are made using yeast. That’s a work in progress and will post the recipe soon. For now I have a kulcha recipe on the blog without yeast. If that interest you than here is the link – http://www.ruchiskitchen.com/recipe/kulcha-recipe/

        Reply
    7. Rupam says

      September 11, 2016 at 1:37 am

      Pls share veg recipes

      Reply
      • Ruchi says

        September 11, 2016 at 9:40 am

        Rupam, please visit this link for veg options – http://www.ruchiskitchen.com/indian-party-potluck-recipes/

        Reply
    8. Adi says

      April 16, 2016 at 9:51 am

      Ruchi you have one of the best written and best displayed receipes… I have tried several of your receipes including this one and I must say they are PERFECT to the T! Keep up the Good work! You r my perfect guide to Indian Recipe…..

      Reply
      • Ruchi says

        April 16, 2016 at 10:27 pm

        Thanks a bunch for your kinds words. Glad you liked the blog and my collection. 🙂 Keep checking back for more!

        Reply
    9. Monty says

      December 1, 2015 at 4:33 pm

      Woohooo…. I made it. taste better than haldiram. They add raw tomato and onion but spices are lacking. Yours was much better and chutneys on top was what I needed to tickle my palette. This goes on my forever to cook recipe list and pictures…my god..true to the phrase, SPEAKS A THOUSAND WORDS. So well presented thanks you for another successful recipe. BTW, I tried your malai kofta and everyone praised my cooking, all thanks to you dear.

      Reply
      • RK says

        December 3, 2015 at 5:29 pm

        Thanks Monty for your lovely feedback, that’s so sweet of you. Glad to hear that you enjoying my recipes. Keep checking back for more. 🙂

        Reply
    10. Prachi says

      September 9, 2015 at 11:48 pm

      I had very little time on hand when I was looking for this recipe and when I found this I spent at least 1 hour browsing the whole website. Wow! I am amazed at your presentation. I plan on making this this weekend and many many more recipes. Thanks Ruchi…I don’t know you for the past 16 years wish I could have…my cooking would have improved a lot by now.

      Reply
      • RK says

        September 11, 2015 at 7:41 am

        Thanks for such a sweet compliment Prachi! Glad to hear that you liked the blog. Give this recipe a try and if possible share your experience with me. 🙂

        Reply
    11. Fan of yours says

      May 26, 2015 at 8:04 am

      I had always tasted these on the street but followed your recipe to the T and they were actually better than the market ones and not to forget healthy and much cleaner. My family thanks you for that dear. Lovely and very helpful website.

      Reply
      • RK says

        May 30, 2015 at 3:28 pm

        Thanks dear 🙂

        Reply

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