By Aditi Saraswat
April 9, 2026
Matar kulcha is the heartiest weekend brunch that feels comforting with every bite. Spicy, tangy matar is paired with soft kulchas, making it a perfect brunch for slow mornings when you want to have something filling and also soulful to start the weekend.
1 cup dried white peas (soaked overnight) 1 small onion (chopped) 2 medium tomatoes (chopped) 1 tbsp oil 1 tsp ginger-garlic paste 1 tsp cumin seeds 1 tsp coriander powder ½ tsp turmeric powder 1 tsp red chilli powder ½ tsp garam masala Salt to taste 2 cups water 1 tbsp lemon juice 2 tbsp chopped coriander 4 pieces kulcha 1 small onion (finely chopped) 1 tsp chaat masala
Pressure cook the soaked matar with a pinch of salt until it turns soft. Check by pressing with your finger to see if cooked.
In a pan, heat oil and add some cumin seeds, then sauté onions until they turn soft. Now, add the ginger-garlic paste, and cook until the raw smell fades away.
Now, add the chopped tomatoes and spices such as turmeric, chilli, and coriander powder, and cook to make a base.
To this base, add the cooked peas with some water and mix well, and simmer on a low flame until the gravy turns a bit thick.
Lastly, add garam masala, lemon juice, and fresh coriander from the top to give it a street-style flavour.
Warm the store-bought kulchas in a pan and serve hot with the matar and top with chopped onions and chaat masala.