Matar Kulcha

Matar kulcha is a street food from the bylanes of Delhi. Spicy, crunchy white peas served with warm spongy kulchas.

This dish is Delhi's best-kept secret. If there is one Indian street food that I had to choose, it would be this. I remember eating this every time we shopped in Lajpat Nagar in South Delhi. The uncle who sells this still sits near the market circle; the taste is still the same. They are sometimes also called chole kulche.

Matar kulcha is made with dried white peas and served with a fluffy flatbread called kulcha, easily available in most Indian grocery stores. The matar preparation is quite simple, the main flavor being chaat masala and green chillies.

This is my go-to weekly dinner recipe. I make it every time I miss Delhi.The key to this recipe is overcooking the peas and adding lots of chaat masala.

Ingredients for Matar Kulcha

Here are the simple ingredients you need to make this delicious recipe

See the recipe card for quantities.

The mainstays of this recipe are overcooked peas and lots of fresh aromatics like fresh green chili, coriander and finally, the favorite Indian condiment in most indian houses- chaat masala.

Matar- These are dried white piegeon peas. Not to be confused with green peas or with chickpeas. It's also called ragda in Marashtra which goes into bombay pain puri and ragda patties. There is also a matar ki chaat called gughni which is very famous.

Chaat Masala—I have always had this on my dining table.It is a versatile Indian spice mix that can be sprinkled on everything from boiled eggs to chaats. It's amazing, and my son is obsessed with it, just like me! So that's a huge win!

How to make matar kulcha

Step 1: Soak and boil the peas

Wash and soak the dried white peas overnight. This will make cooking easier and shorter. Pressure cook the peas four times with water and a little salt.

We are looking for an overcooked texture that mashes easily. If there is excess liquid, it's okay, as it will thicken when the peas cool down.

Step 2: Chop the fresh ingredients

Step 2 is chopping the fresh ingredients: onions, tomatoes, coriander(cilantro), lime, green chilies, and ginger. Cut the ginger into thin julienne.

Green chilies are not only added for heat but also flavor.If you do not like spicy food, remove the inner white membrane and seeds before chopping the chillies. You can also use the milder varieties like serrano or banana peppers.In general, smaller chilies are spicier than the bigger ones.

Step 3: Mix up

Mash the peas lightly. Chaat masala has salt, chili and mango powder in it, so make sure to taste as you go. Add the fresh onion,green chilies, tomatoes and cilantro.

Season with lime juice.You can also use tamarind chutney instead.

How to serve matar kulcha

Traditionally, this is served with warm buttered kulchas, which are a little like pita bread. On the side, there is usually a quick, fresh salad made with onions, salt, and ground red chili powder.

This is a great Diwali or Holi dinner dish.It's easy to make and can be made ahead.The kulchas are always store-bought and can be kept warm in a casserole. I lay them out in a DIY fashion, cutting the kulchas into smaller bites that can be easily eaten in one or two bites.

For an ideal Indian-themed party, I would serve chaat dip, an Indian snack, charcuterie, and matar kulcha for dinner. Maybe add a couple of dips and chutneys like the green mint chutney and tamarind chutney on the side.

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