Matar Kulcha is one of the most famous street food in Delhi. A classic vegetarian dish made of dried white peas (matar), spices, and served with a white flatbread called kulcha. The delicious combination of chole kulcha is must-try street food. Be sure to watch the video!
What is safed matar?
The dried white peas are known as ‘safed matar‘ or ‘vatana‘. They are used to make popular Mumbai street food ragda pattice or the Aloo Tikki Chaat.
The white peas (matar) look very similar to chickpeas (chana) but are smaller in size and perfectly round. They are nothing but the dried version of the 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.
What is Matar Kulcha?
Matar Kulcha is a highly popular vegetarian dish from the by-lanes of Delhi and is widely popular among the neighboring states.
Matar – The dried white peas are cooked with spices and served with a generous topping of chopped onion, tomato, ginger, and green chili.
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 flavors.
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 a great 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
- minimal ingredients. maximum flavor
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.
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 spices – garam masala, chaat masala, cumin powder, and black pepper powder. Dry roast for 1 – 2 seconds or till the aroma of spices is released.
Next, add tamarind pulp, sliced green chili, and ginger. Mix nicely and allow matar to simmer over low heat for 10 – 15 minutes to absorb the flavor of spices.
Garnish with chopped onion, tomato, and coriander leaves.
Matar tastes best when eaten hot, with a nicely buttered kulcha. You can eat this white pea curry with paratha or pav as well.
Watch Matar Kulcha Video
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Matar Kulcha Recipe
- Heavy Bottom Kadhai
For Pressure Cooking:
- 1 Cup safed matar (dried white peas)
- ¼ teaspoon asafoetida (hing)
- Salt to taste
- 4 cloves (laung)
- 3 Cup water
- 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
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.
- 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.