INGREDIENTS
Matar Kulcha
Servings - 3 - 4
INGREDIENTS
(For Dough)
All purpose flour - 280 grams
Sugar - 1 teaspoon
Baking powder - 1 teaspoon
Baking soda - 1/2 teaspoon
Salt - 1 teaspoon
Curd - 90 grams
Ghee - 2 tablespoons
Water - 140 milliliters
(For Chickpeas)
Soaked dried white chickpeas - 500 grams
Water - 850 milliliters
Salt - 1 teaspoon
(For Jaljeera Chutney)
Mint leaves - 10 grams
Cumin seeds - 1 teaspoon
Fennel seeds - 1 teaspoon
Black cardamom - 1/4 teaspoon
Dry red chili - 1
Asafoetida - 1/4 teaspoon
Black salt - 1 teaspoon
Black peppercorns - 5 - 6
Dry mango powder - 1/2 teaspoon
Tamarind - 1 tablespoon
Water - 50 milliliters
(For Tempering)
Oil - 2 tablespoons
Cumin seeds - 1/2 teaspoon
Chaat masala - 1 teaspoon
Roasted cumin powder - 1/2 teaspoon
Dry mango powder - 1/2 teaspoon
Red chili - 1/2 teaspoon
Garam masala - 1/4 teaspoon
(For Kulcha)
Dry fenugreek leaves - 1 tablespoon
Butter - for brushing
Onions - for garnishing
Tomato - for garnishing
Green chili - for garnishing
Ginger - for garnishing
Coriander - for garnishing
PREPARATION
(For Dough)
1. In a mixing bowl, add all the ingredients and knead it into a smooth soft dough.
2. Rest the dough for 4 hours.
(For Chickpeas)
1. Take a pressure cooker, add 500 grams soaked chickpeas, 850 milliliters water, 1 teaspoon salt and mix it well.
2. Close the lid and cook till you hear 6 - 7 whistles.
3. Open the lid and mix it well.
4. Keep aside.
(For Jaljeera Chutney)
1. In a blender, add all the ingredients and blend it into a smooth paste.
2. Keep aside.
(For Tempering)
1. Heat 2 tablespoons oil in a heavy skillet, add 1/2 teaspoon cumin, 1 teaspoon chaat masala, 1/2 teaspoon roasted cumin powder, 1/2 teaspoon dry mango powder, 1/2 teaspoon
red chili, 1/4 teaspoon garam masala and stir well.
2. Then, add the cooked chickpeas in it and mix it well.
3. Now, add the prepared chuntey in it and mix it well.
4. Mash the with food masher.
5. Cook for 5 - 7 minutes.
6. Keep aside.
(For Kulcha)
1. Take a ball from dough and flatten it with the help of your fingers.
2. Add some dry fenugreek leaves on it and flatten a little bit.
3. Place it on a hot tawa and cook till it turns golden brown in color.
4. Remove it from tawa and place it on a baking tray.
5. Preheat the oven to 350°F/180°C. Bake for 5 minutes.
6. Remove it from oven and brush it with butter.
7. Add prepared matar in a bowl, garnish with onions, tomato, green chilies, ginger and coriander.
8. Serve hot with prepared kulcha.