Perfectly Fluffy Kulcha with Spicy MatarVeg
Bring the iconic flavors of Delhi’s bustling streets to your kitchen with this authentic Kulcha Matar recipe. Learn how to make perfectly soft, fluffy kulchas served with a tangy, mildly spicy white matar curry bursting with aromatic flavors. This recipe also includes a secret spice blend, refreshing mint-coriander chutney, and flavorful tamarind water to recreate the complete street-food experience. Perfect for breakfast, brunch, lunch, or dinner.
Ingredients
For the Kulcha:
320 ml Lukewarm water
1 tbsp Sugar
500 g Refined Flour
Instant Yeast 2 tsp
1 tsp Salt
1 cup Curd
as needed Oil
as needed Butter
as needed Coriander Seeds
as needed Fenugreek Leaves (Methi)
For the Matar:
1 cups Dried White Peas
as needed Water
to taste Salt
For the Green Chutney:
2 cups Fresh Coriander
1 cup Mint Leaves
10 nos. Green Chilli
4 inch Ginger
to taste Salt
as needed Ice cubes
as needed Water
For the Tamarind Water:
1 cup Tamarind
as needed Hot Water
as needed Water
For the Secret Spice Mix:
2 tbsp Spicy Red Chilli Powder
Yellow Chilli Powder 1 tbsp
1 tbsp Coriander Powder
1 tbsp Cumin Powder
1 tbsp Garam masala Powder (Hot Spices)
1 tbsp Black Salt
1 tbsp Chaat Masala
1 tsp Black Pepper Powder
Instructions
Step 1— Preparing the Kulcha Dough
1
Mix lukewarm water and sugar in a bowl. Add instant yeast, stir, and cover for 7-8 minutes until frothy.
2
Combine refined flour and salt in a large bowl. Add the yeast-water mixture and curd. Mix until a dough forms.
3
Transfer to a flat surface and knead well for 8-10 minutes until the dough becomes smooth and less sticky.
4
Place the dough in an oiled bowl, cover it, and let it rest in a warm place for about 1 hour until it doubles in size.
5
Punch down the dough to release air. Divide it into 60-65 gram portions and shape them into balls. Keep them covered with a damp cloth.
6
Dust a portion with dry flour, flatten, and roll it out into an oblong shape. Keep rolled kulchas covered with a damp cloth for 10 minutes to proof again.
7
Heat a tawa on medium-high. Place a kulcha on it. Once bubbles appear, flip it. Cook, applying gentle pressure with a napkin and rotating until it puffs up. Cook until half-done (do not brown too much yet).
Step 2— Preparing the Mata
1
Soak white vatana in water for 7-8 hours, then drain.
2
Place soaked matar in a pressure cooker with water (1 inch above the peas) and salt. Cook for 4 whistles and let the steam release naturally.
3
Open the cooker and use a ladle to lightly mash some of the peas to achieve the desired consistency. Add hot water if it is too thick.
Step 3— Preparing Chutneys & Spices
1
Blend coriander, mint, green chillies, ginger, salt, ice, and a splash of water until smooth.
2
Soak tamarind in hot water for 20-25 minutes. Mash with your hands, strain, and discard the pulp.
3
Combine spicy red chilli powder, yellow chilli powder, coriander powder, cumin powder, garam masala, black salt, chaat masala, and black pepper powder. Grind briefly to ensure a fine powder.
Step 4— Final Assembly
1
In a large bowl, take the cooked matar. Add the green chutney, tamarind water, and the secret spice mix.
2
Mix well and stir in chopped onions, tomatoes, julienned ginger, fresh coriander, and a squeeze of fresh lemon juice.
3
Finish the kulchas by toasting them on a tawa with butter, fresh coriander, and kasuri methi until crisp outside and soft inside. Serve hot with the prepared matar.
Nutrition Facts
5 servings per recipe
