The best thing about Indian culture is its festivals. Rakshabandhan is a festival of love and family. Siblings express their love for each other and families visit each other. Rakhi gatherings are all about food. So much variety is served during the day that you don't feel like eating anything heavy at dinner. But this remains the constant problem about what to serve at the Rakhi dinner. Matar Kulcha is the perfect option! One of Delhi's most well-known street foods is matar kulcha. a traditional vegetarian dish comprises spiced dried white peas (matar), white flatbread (kulcha), and other ingredients. "Safed matar" or "vatana" are two names for the dried white peas. They are used to prepare the Aloo Tikki Chaat and the ragda pattice, both renowned street foods in Mumbai. The white peas (matar), which are smaller and precisely rounded than chickpeas (chana), have a similar appearance.
Here's how you can make matar Kulcha at home-
Ingredients
1. White peas , soaked for 7-8 hours, drained, pressure cooked w 1 1/2 cups
2. Kulchas to serve
3. Fresh mint leaves 1 cup
4. Cumin seeds 1 1/2 teaspoons
5. Black peppercorns 1 teaspoon
6. Fennel seeds (saunf) 1 teaspoon
7. Black cardamom 1
8. Dried red chillies , broken 2
9. Asafoetida (hing) 1/2 teaspoon
10. Dried mango powder (amchur) 1 teaspoon
11. Black salt (kala namak) to taste
12. Tamarind pulp 1 teaspoon
13. Oil 1 teaspoon
14. Red chilli powder 1 teaspoon
15. Chaat masala 1 teaspoon + for sprinkling
16. Coriander powder 1 teaspoon
17. Roasted cumin powder 1 teaspoon
18. Salt to taste
19. Chopped onion for garnish
20. Chopped tomato for garnish
21. Chopped fresh coriander leaves for garnish
22. Thin ginger strips for garnish
23. Slit green chilli for garnish
24. Lemon wedges for garnish
matar kulcha/ pinterest.com
1. Mint leaves should be placed in a grinder jar together with 1 teaspoon each of cumin, black pepper, fennel, black cardamom, dried red chillies, asafoetida, dried mango powder, black salt, tamarind pulp, and enough water to create a smooth mixture.
2. Add roasted cumin powder, red chilli powder, chaat masala, coriander powder, and a half teaspoon of cumin seeds to heated oil in a non-stick pan. Stir well and saute for one minute.
3. Mix in the cooked white pea mixture. Add salt, then stir. Add a cup of water, stir, and mash the mixture. For 1-2 minutes, cook.
4. Mix and mash the ground mint leaves before adding them. Cook the mixture for 2 minutes, or until it slightly thickens.
5. Pour the white pea mixture into a serving dish. Add some tomato and onion to the top.
6. Add some coriander leaves, ginger slices, and split green chilies as garnish.
7. Place a lemon wedge on the top and sprinkle some chaat masala.
8. Serve hot with kulcha.
