Matar Kulcha
Matar Kulcha is a popular North Indian street food. It consists of spicy dried peas (matar) served with soft and fluffy leavened bread (kulcha).
The peas are usually cooked with various spices, including cumin, coriander, and garam masala, giving them a flavorful and tangy taste. The kulcha is a type of bread made with all-purpose flour, yogurt, baking powder, and salt.
It’s typically baked in a tandoor or oven. Matar Kulcha is often garnished with chopped onions, tomatoes, green chilies, and fresh coriander, and served with a side of tamarind chutney or yogurt for added flavor.
Matar Kulcha recipe
Ingredients:
For Kulcha:
2 cups all-purpose flour
1/2 cup yogurt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
2 tablespoons oil
Water (as needed)
For Matar (Peas) Curry:
1 cup boiled green peas
1 large onion, finely chopped
2 tomatoes, pureed
1 teaspoon ginger-garlic paste
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
1/2 teaspoon coriander powder
Salt to taste
2 tablespoons oil
Fresh coriander leaves for garnish
Instructions:
For Kulcha:
In a mixing bowl, combine flour, baking powder, baking soda, salt, sugar, and oil.
Add yogurt to the mixture and knead the dough.
Gradually add water if needed to make a soft and smooth dough.
Cover the dough with a damp cloth and let it rest for 2 hours.
Divide the dough into equal portions and roll them into balls.
Roll each ball into a flat disc, similar to a chapati.
Cook the kulchas on a hot griddle or tawa until both sides are golden brown.
Brush with ghee or butter if desired.
For Matar Curry:
Heat oil in a pan, add cumin seeds, and let them splutter.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and sauté for a minute.
Add pureed tomatoes, turmeric powder, red chili powder, coriander powder, and salt.
Cook until the oil separates.
Add boiled green peas and cook for another 5-7 minutes.
Sprinkle garam masala and mix well. Cook for an additional 2 minutes.
Garnish with fresh coriander leaves.
Kulcha onion Recipe
Ingredients:
2 cups all-purpose flour (maida)
1/2 cup yogurt
1/4 cup finely chopped onions
2 tablespoons chopped cilantro (coriander)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sugar
Salt to taste
Water (as needed)
Ghee or butter for brushing
Instructions:
Prepare the Dough:
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, sugar, and salt.
Add yogurt to the dry ingredients and start kneading the dough.
Gradually add water if needed to form a smooth, soft dough.
Cover the dough and let it rest for 2-3 hours, allowing it to ferment.
Add Flavorings:
After the resting period, add finely chopped onions and cilantro to the dough.
Knead again to evenly distribute the ingredients.
Divide and Shape:
Divide the dough into small, lemon-sized balls.
Roll each ball into a smooth round ball and then flatten it with your palms.
Rolling Out:
Roll out each flattened ball into a thick disc, about 1/4 inch in thickness.
Cooking:
Preheat a tawa (griddle) on medium heat. Place a rolled kulcha on the hot tawa.
Cook one side until small bubbles appear, then flip and cook the other side.
Apply ghee or butter while cooking for a nice golden color.
Calories
Kulcha, a type of Indian bread, varies in calorie content based on ingredients and size.
On average, a standard serving (one piece) may contain around 150-200 calories. While it provides carbohydrates for energy, it’s essential to balance kulcha consumption with a nutritious diet to avoid excessive calorie intake.
Including whole wheat or multigrain options can enhance its nutritional profile by adding fiber and nutrients.
However, moderation is key, as excessive consumption of refined flour-based products may contribute to weight gain.
