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
BOILING MATAR INGREDIENTS
- 2 cups Matar or white peas or white Vatana
- salt to taste
- 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
- 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.
- 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.
- 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.