By Krati Purwar
August 13, 2024
If you have ever taken a stroll in the streets of Delhi, especially in Chandni Chowk, Sadar Bazar, or Lajpat Nagar, you must have come across vendors selling matar kulcha on the streets. Their makeshift stalls have a large utensil with boiled matar and a tawa to toast kulchas. Here is how you can make this deadly combo at home.
2 cups soaked white peas Salt to taste 1 tsp chaat masala 1 tsp turmeric powder 1 chopped tomato 1 tbsp coriander leaves 1 tbsp oil 1 tsp cumin powder 1 chopped onion 1 tsp green chutney 1 tsp tamarind chutney 1-inch ginger 1-2 slit green chillies 1 tsp red chilli powder 1 tbsp lemon juice
Thoroughly wash and soak white peas. Boil them in a pressure cooker, until they are soft and mushy.
Take a pan and heat the oil in it. Add cumin powder, green chillies, turmeric powder, red chillies, and a little bit of ginger.
Add onions and cook them. Do not wait for the onions to turn brown, keep them translucent and crispy.
Add tomatoes and salt to taste. Toss the ingredients until the tomatoes are slightly mushy.
Add cooked matar and toss everything. After cooking ingredients on a low flame for 5 minutes, top with green and tamarind chutneys.
Turn off the flame, garnish with coriander leaves and ginger, and serve with toasted kulcha.