It’s pouring down heavily and time to enjoy some healthy Indian street food. Matar or Matra ki chaat with wheat kulcha– YUM- a perfect complement to the weather. Delhi streets are flooded with vendors selling Matar kulche or Chole Kulche at every corner. It’s a spicy yet delicious chaat prepared with white peas, (safed vatana) topped with chopped onions, tomatoes and tangy chutneys. Lip- smacking and super delicious Matar Kulcha recipe.
Peas are soaked overnight and then boiled till soft and tender. Feel free to add or delete an ingredient to your liking. Also if you prefer it spicy add more green chilies. In Delhi, all you do is ask the street vendor to make it mild or extra spicy. As mentioned in my Kulcha recipe, there is a person in Chandi Chowk who’s Matra ki chaat is utterly delicious. He comes for a short while and within hours his chaat is sold out.
Well without much talking I will leave you with this recipe. Follow the step by step recipe below and let your taste buds be the judge!! Come take a trip down the memory lane with this traditional Indian chaat.
FOR KULCHA RECIPE FOLLOW THIS LINK – WHEAT KULCHA
Below mentioned cooking time is only for Matar recipe.
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Matar Kulcha Recipe
Ingredients
BOILING MATAR INGREDIENTS
- 2 cups Matar or white peas or white Vatana
- salt to taste
TEMPERING MATAR
- 1.5 teaspoon Black Salt
- 2 teaspoon Roasted cumin seeds
- 1/2 teaspoon Amchur Powder (Mango Powder)
- 2 teaspoon Coriander powder (sukha dhaniya)
- 1/4 teaspoon Red chili powder
- Salt to taste
- 2 tablespoon Oil
ASSEMBLING MATAR - FOR 4 PEOPLE
- 1 medium onion chopped
- 1 medium Tomato, chopped
- 1/2 cup Green Chutney
- 1/2 cup Tamarind Chutney
- 1 medium Chopped green chili
- 1 tablespoon Chopped cilantro leaves
- 1 teaspoon Red chili powder to sprinkle on top
- 2 tablespoon Gram flour sev to sprinkle on top
- 1 teaspoon Chaat Masala - to sprinkle on top
Instructions
BOILING MATAR
- Soak matar for 3-4 hours in hot water.
- After the soaking time, check your grains, if the matar grain is easily crushed in between your fingernails then it will be cooked in 2-3 whistles. Add salt and cook for 2 - 3 whistles.
- But if the matar is difficult to break in between fingernails then boil it a bit longer, for 4-6 whistles.
- They will look like this...
- Skin separated and matar all cooked.
- Allow them to cool down and set them aside.
TEMPERING MATAR
- Next step - assemble ingredients for tempering.
- Heat oil in a pan, add cooked matar..
- And all the spices one by one.
- Carefully toss them around till matar are coated with spices.
ASSEMBLING MATAR
- Final step - assemble ingredients and let's finish up the matar.
- Transfer matar in a bowl or plate..
- Generously sprinkle chopped onions on top...
- Drizzle 1 tablespoon of tamarind chutney...
- Drizzle 1 tablespoon of coriander chutney...
- Chopped tomatoes....
- Chopped green chilies...
- Red chili powder....
- Chopped cilantro leaves...
- Generously sprinkle some sev...
- Are we done... no..
- Final step drizzle some more chutney on top..
- Sprinkle sev at the last minute just before serving, or else it will turn soggy spoiling the whole taste. You can spice up the chaat as per one's taste.
- And serve hot with warm kulchas.
Aruna sinhal says
It’s awesome
Ruchi says
Thank you. 😍
Ruby says
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.
Ruchi says
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.
sukanya sen says
nice recipe
Ruchi says
Thank you. 🙂
Manish Chadha says
Good recipe….but how to make kulcha same like delhi street please post if you know thanks
Ruchi says
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 – https://www.ruchiskitchen.com/recipe/kulcha-recipe/
Rupam says
Pls share veg recipes
Ruchi says
Rupam, please visit this link for veg options – https://www.ruchiskitchen.com/indian-party-potluck-recipes/
Adi says
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…..
Ruchi says
Thanks a bunch for your kinds words. Glad you liked the blog and my collection. 🙂 Keep checking back for more!
Monty says
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.
RK says
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. 🙂
Prachi says
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.
RK says
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. 🙂
Fan of yours says
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.
RK says
Thanks dear 🙂