Matar Kulcha
Tangy dried yellow peas served with soft, fermented flatbreads.
About this dish
Matar Kulcha is the heartbeat of Delhi's street food culture, particularly around college campuses and markets like Chandni Chowk. Unlike the creamy Punjabi chole, these 'Matra' are made from dried yellow peas, boiled until soft but whole, and flavored with a signature spicy-tangy tamarind water. It is a light, oil-free legume preparation that contrasts perfectly with the buttery, soft kulchas.
Ingredients
For the Matar
- 250g Dried yellow peas (Matra), soaked overnight
- 1/2 tsp Turmeric powder
- 1 tsp Salt
- 1 tbsp Ginger, julienned
- 2 Green chilies, finely chopped
- 1 medium Onion, finely chopped
- 1 medium Tomato, finely chopped
- Handful Fresh coriander, chopped
The Tangy Spice Mix
- 4 tbsp Tamarind pulp (soaked in 1/2 cup warm water)
- 1.5 tsp Roasted cumin powder (Bhuna Jeera)
- 1 tsp Black salt (Kala Namak)
- 1 tsp Chaat masala
- 1/2 tsp Red chili powder
- 1/2 tsp Dried ginger powder (Saunth)
For the Kulcha
- 4-6 Store-bought or homemade Kulchas
- 2 tbsp Butter
- Pinch of red chili powder and coriander for garnish
Method
- 1
Boil the peas
Drain the soaked peas and place them in a pressure cooker with salt, turmeric, and 3 cups of water. Cook for 4-5 whistles on medium heat until the peas are soft but not completely mashed; they should hold their shape when touched.
- 2
Prepare tamarind water
Strain the soaked tamarind to get a smooth pulp. Mix this with black salt, roasted cumin, and chaat masala to create the 'Khatta' (tangy) base that defines Delhi street style.
- 3
Check consistency
Open the cooker and check the water level. The peas should be submerged in a slightly thick, starchy liquid; if too dry, add 1/2 cup of hot water and simmer for 2 minutes.
- 4
Season the peas
Add the prepared tamarind spice mix into the boiled peas. Stir gently on low heat for 5 minutes to let the flavors penetrate the legumes.
- 5
Add fresh aromatics
Off the heat, stir in half of the chopped onions, tomatoes, green chilies, and ginger juliennes. This provides a raw, crunchy contrast to the soft peas.
- 6
Toast the kulcha
Heat a tawa (griddle) and add a dollop of butter. Sprinkle a pinch of chili powder and coriander on the butter, then place the kulcha on top.
- 7
Warm through
Press the kulcha down and toast for 1 minute on each side until warm, spotted with golden brown, and smelling of toasted butter.
- 8
Final assembly
Dish out the matar into a bowl and garnish generously with the remaining onions, tomatoes, and ginger. Serve immediately with the hot, buttery kulcha.
Notes & variations
- If you can't find yellow peas, dried white chickpeas (Kabuli chana) are a possible but less authentic substitute.
- The peas thicken as they cool, so keep the consistency slightly runny initially.
- Store boiled matar in the fridge for up to 3 days; add fresh toppings only when serving.
- For an extra kick, add a spoonful of spicy mint-coriander chutney.
Serve with
Serve with a side of pickled green chilies and a wedge of lemon.
Cook's note
Roast your own cumin seeds and grind them fresh for a significantly more vibrant aroma.