Matar Kulcha is a simple but delicious North Indian speciality, introducing fluffy, leavened bread to spiced pea filling. Hailing from the streets of Delhi and Punjab, it is relished because of its vibrant flavours and comforting textures which make it a tempting choice for breakfast or a heavy snack. Kulcha is a fluffy bread made with refined flour or maida. Kulcha is usually leavened with either yeast or baking powder. Rolled into flatbreads, it gets baked in the traditional tandoor. Its crust becomes perfectly charred and carries a unique smoky flavour from the tandoor. Here is a delicious recipe of matar kulcha. It can be served plain or stuffed with a spiced mixture of green peas, onions, and a blend of aromatic spices such as cumin, coriander, and garam masala. Accompanying the kulcha is often matar curry, prepared with saut ed green peas cooked in a tangy tomato-based gravy, seasoned with herbs and spices. This goes perfectly well with the kulcha as an excellent combination of flavours and texture. Kulcha is usually eaten hot with a serving of tangy pickles, cooling raita, or a dash of fresh cilantro. The versatility is seen in stuffed kulchas with potatoes or paneer filled inside the bread to suit personal preferences. Whether bought from a street stall in the middle of a bustling city or prepared at home, Matar Kulcha presents Indian comfort food at its very best. All that satisfaction from the spices, textures, and flavours has made it a food favourite that brings people together at the table, turning each meal into an experience to look forward to. This is an easy matar kulcha recipe.

• 2-3 tbsp coriander leaves
• 1 tbsp oil
• 1 1/2tsp cumin seeds
• 1 tsp chaat masala
• 1/2 tsp cumin powder
• 1 tsp dried mango powder
• 1/4 tsp red chilli powder
• 1/4 tsp garam masala
• 3/4 cup mint leaves
• 1 tsp fennel seeds
• 1 black cardamom
• 1 red chilli
• 1pinch asafoetida
• 1 tsp black salt
• 5-6 peppercorns
• 1 tbsp tamarind
• 1 onion
• 1 tomato
• 1 green chilli
• 1/2 inch ginger
• 1 lemon
• 250 gms matar

• Matar kulcha is one of the heavenly North Indian dishes that go very well together with the white spiced peas for a well-rounded meal.
• Start by preparing the dried white peas first and gathering all your necessary ingredients.
• 1.25 cups of dried white peas, which have to soak in water for at least several hours or overnight.
• The said soaking helps soften the peas beforehand and reduces cooking time.
• Soak and then wash the peas, which are then placed in a pressure cooker.
• Add 3-4 cups water into the cooker and pressure cook the peas until done for about 15 to 20 minutes or until the peas become soft and tender.
• After cooking, release all the pressure and set aside the peas.
• While the peas get cooked, let's prepare this aromatic masala that will make your dish shine.
• Add oil to a pan and heat it over medium on the stove.
• Once hot, throw in 1/2 teaspoon cumin seeds and let it pop. This infuses that warm, nutty flavour into the oil.
• Add 1 teaspoon chaat masala, 1/2 teaspoon roasted cumin powder, 1/2 teaspoon dried mango powder (amchur), ¼ teaspoon red chilli powder or cayenne pepper, and ¼ teaspoon garam masala.
• Stir the spices up so they combine well while filling the aromas of spices throughout the kitchen.
• Now is the time to add the cooked white peas. Add soft peas to the spice mixture. Stir it well so that the peas are coated with spices in the mixture.
• This not only gives a flavour but also a appetizing colour to the dish.
• For freshness, add ¾ cup of loosely packed mint leaves, which will provide a refreshing taste.
• Add a bit more intensity to your dish by heating 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 1 whole black cardamom, with its seeds removed, and 1 dried red chilli = this is optional, together in another pan.
• Add a pinch of asafoetida (hing) to your spice mix and let the spice roast for 1 minute. Now, toss in this roasted spice mix along with 5 to 6 whole black peppercorns and a teaspoon of black salt or your everyday salt.
• This will complete your spice mix for matar kulcha, which is going to give it a well-rounded and pungent flavour.
• To give it a touch of tartness, add 1/2 teaspoon of dry mango powder also known as amchur powder, and 1 tablespoon of tamarind paste.
• Add a splash of water to help mix the spices and peas; about ¼ or ⅓ cup.
• Allow to simmer for several minutes, so the flavours have a good chance to combine.
• While the matar kulcha filling cooks, prepare the toppings for chaat now if you like.
• Chop 1 small onion, 1 medium tomato, slit or chop 1 green chilli, and julienne or fine chop 1/2 inch of ginger.
• These fresh toppings will provide crunch and flavour to your dish. Serve the matar on top of the fresh kulchas made and garnish with chopped onions, tomatoes, green chillies, and ginger.
• Fresh lemon wedges on the side can be squeezed just before serving and you can sprinkle some 2-3 tablespoons of chopped coriander leaves for added freshness.
• Matar kulcha is delightful when served hot. The richness of its flavours and fragrances is enhanced when served fresh and hot, so it's ideal for any occasion.