Matar Kulcha is one of the most famous street food in Delhi. Chole Kulche is a classic vegetarian dish of dried white peas (matar) served with a white flatbread called kulcha. Be sure to watch the video!
What is safed matar?
The dried white peas are ‘safed matar‘ or ‘vatana‘. They are used to make the famous Mumbai street food ragda pattice or the Aloo Tikki Chaat.
The white peas (matar) look similar to chickpeas (chana) but are smaller and perfectly round. They are nothing but the dried version of fresh green peas.
In earlier days, dried white peas were used due to the seasonal availability of fresh green peas. You can easily find white peas in Indian grocery stores and supermarkets in the ‘lentils & pulses’ section.
About Matar Kulcha
Matar Kulcha is popular street food from the bylanes of Delhi and is widely popular among the neighbouring states.
Matar – The dried white peas are cooked with spices and served with a generous topping of chopped onion, tomato, ginger, and green chilli.
And this matar chaat is always served with the bakery-made light and fluffy Indian bread called kulcha.
Matar with kulcha has a mélange of essences in every bite. It is sweet, spicy, tangy, and a real outburst of the best Indian street food flavours.
More Reasons To LOVE Matar Kulcha
The best part of matar kulcha is that it is one dish that can be healthy and tasty too. While the kulcha provides a decent amount of carbs, the white pea is an excellent source of vegetarian protein.
- vegan and vegetarian
- no onion. no garlic dish
- wholesome and fulfilling
- zero oil/added fat recipe
- matar chaat is a gluten-free dish
- perfect for Holi party or Chaat party
- with minimal ingredients. maximum flavour
How To Make Dilli Style Matar
Soaking: Start by cleaning, rinsing, and soaking white peas in water for 4 – 5 hours or, best, overnight. I do not recommend cooking white peas without soaking them.
Pressure Cook the peas with salt, asafoetida, cloves, and water till soft but not mushy. It usually takes 2 – 3 whistles over a low flame.
Making Masala: In a heavy bottom pan (kadhai), add the boiled matar with liquid. Stir to combine nicely. Taste and add the salt accordingly.
Dry Roast – garam masala, chaat masala, cumin powder, and black pepper powder for 1 – 2 seconds or till the aroma of spices is released.
Next, add tamarind pulp, sliced green chilli, and ginger. Mix nicely and allow matar to simmer over low heat for 10 – 15 minutes to absorb the flavour of spices.
Garnish with chopped onion, tomato, and coriander leaves. Dilli Style Matar is ready to serve.
Serving Suggestion
Some food combinations are like a match made in heaven, such as – chana and bhatura, pav and bhaji, aloo ki sabzi, and poori. Similarly, the matar tastes best with the kulcha.
Matar tastes best when eaten hot, with a nicely buttered kulcha. You can eat this white pea curry with paratha or pav as well.
A flavoursome green chutney, pickled vegetables, grated radish, and mirch ki tapori served alongside the plate of chole kulche gives each bite a pure outburst of flavours.
Watch Matar Kulcha Video
More Delhi Street Food Recipes
Subscribe to our weekly newsletter or follow us on Instagram for video recipes.
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Matar Kulcha Recipe
- Heavy Bottom Kadhai
Ingredients
For Pressure Cooking:
- 1 Cup safed matar (dried white peas)
- ¼ teaspoon asafoetida (hing)
- Salt to taste
- 4 cloves (laung)
- 3 Cup water
Other Ingredients:
- 1 teaspoon black pepper powder
- 1 tablespoon Garam Masala ( see recipe here)
- 1 teaspoon Chaat Masala
- 1 tablespoon cumin powder
- 2 tablespoon tamarind pulp
- Salt to taste
- 2 green chilli, sliced
- 1 tablespoon ginger peeled and cut into thin strips
Ingredients for garnish:
- ½ Cup chopped onion
- ½ Cup chopped tomato
- 2 tablespoon chopped coriander leaves
Instructions
How to pressure cook safed matar (dried peas):
- Clean, wash and soak matar overnight in water or for 4 – 5 hours.
- Next day drain water, transfer matar in a pressure cooker with approximately 3 cups of water, asafoetida, cloves and salt.
- Pressure cook the peas till soft but not mushy. It usually takes 4 whistles over a low flame. Allow the steam to release naturally from the pressure cooker. Open the lid, and check for doneness. The peas should be soft and fully cooked.
How to make Delhi style matar:
- Transfer boiled peas to a wide casserole. Turn on the heat. Add the dry spices – garam masala, chaat masala, cumin powder, and black pepper powder. Mix nicely.
- Next, add tamarind pulp, sliced green chilli, and ginger. Mix nicely and allow matar to simmer over low heat for 10 minutes to absorb the flavor of spices.
- Transfer prepared matar to a serving bowl. Garnish with chopped onion, tomato, and coriander leaves.
- Serve Delhi Style Matar with kulcha and coriander chutney.
Recipe Notes:
- I do not recommend cooking white peas without soaking for a few hours.
- The pressure cooking time may vary depending upon the variety of the white peas. But we need fully cooked, soft matar for making chole kulcha.
Suriya says
Such a nice post. Thanks for posting. Visit my blog at https://sasblogger.com/
Saroj chopra says
Sounds good what about kulcha recipe ?
Lovee says
Just trying it now. You made the recipe so easy. The other websites had me running all over the place for the ingredients. Thanks!!
Hina Gujral says
I don’t believe in too many ingredients especially for everyday cooking. Glad you like the recipe!