The spicy, tangy & mouthwatering matar topped with chopped tomatoes, onions, green chillies, coriander leaves, fresh spices and lemon juice and paired along with soft buttered kulcha / flat bread is a delectable dish of Punjab & Delhi ... a popular street food in Delhi, Amritsar, Lucknow ... basically relished by the North Indians. It’s a delicious and super-easy brunch. You will find this delicacy on almost every corner of the street, outside schools / offices and shopping centres. Each stall has it's own flavour and taste in the matar ... in some places it is very spicy, at other places it has tangy taste and the consistency of the curry also varies from slightly thick to semi-dry and dry. A dash of tamarind chutney to the matar gives it a tangy flavour ... the onions make it crunchy and delicious to eat. The matar kulcha is an easy dish to prepare, since it is only about cooking the white pea beans and adding the Indian spices. Kulcha is a type of mildly leavened flatbread that originated in Punjab. It is a variation of Naan. Instead of using water to knead the dough, milk or yogurt can be used ... Leavening is often greater if yogurt is used.
Expectations of nutritional value from the chaats is lesser ... but however, for what it is worth, dried white peas have cholesterol-lowering fibre, which can stabilise blood sugar levels, plus some protein and Vitamin B.
Ingredients :
For matar :
1 cup dried white peas/ saffed matar
1 tsp coriander powder
3/4 tsp red chilli powder
1 tsp chaat masala powder
1 tsp black salt
1/2 tsp black pepper powder
2-3 tsp roasted cumin powder
salt to taste
2-3 tblsp tamarind juice
1 medium onion chopped fine
1 medium tomato chopped fine
2-3 green chillies chopped fine
1 inch ginger juliennes
Juice of 1 lime
handful of coriander leaves
Method :
1. Wash and soak the white peas for 4-5 hours or overnight.
2. Pressure cook the peas with 2 cups of water & little salt for 2 whistles on high flame. Later reduce the flame to low and cook for more 10 to 15 minutes.
3. Let the pressure in the cooker release naturally and set the peas aside to cool.
4. The matar should be cooked through, soft and creamy. In a big bowl take the cooked peas & toss in the spices, chopped vegetables, little salt & tamarind juice.
5. Stir well with a wooden spatula, in a slight mashing movement.
6. When serving garnish with chopped onions, tomatoes, coriander leaves, ginger juliennes and lime juice. Sprinkle little chaat masala on top.
7. Serve it with Kulcha and some lemon wedges and cucumber slices.
Ingredients for Kulcha :
2 cups Maida / All purpose flour
1/2 tsp baking soda
1 tsp sugar
2-3 tblsp curd
1 tsp salt
2 tblsp oil
chopped coriander leaves or kasuri methi
few nigella seeds / kalonji
Method :
1. Mix the maida with salt, sugar, baking soda in a bowl.
2. Now add in the curd, oil and required water to knead to a smooth, soft dough
3. Cover the dough with a wet napkin and let it ferment for 3-4 hours.
4. Make small dough balls and roll each ball into thick kulchas. Press it with finger on the sides to retain the shape.
5. Sprinkle few nigella seeds and chopped coriander leaves on the kulchas and press slightly with your finger.
6. Heat a griddle / tawa... brush a little oil on the tawa & place the kulcha on it.
7. Cook till its half done then flip and cook on the other side on medium flame. You may apply butter when cooking the Kulchas.
8. Cook the kulcha till it turns golden and is evenly cooked. Make remaining kulchas in same manner.
9. Serve the Kulchas hot ... which makes an excellent combo with the spicy & tangy matar chaat. So go ahead and enjoy the easy peasy recipe with pickled onions & chillies this weekend.
Expectations of nutritional value from the chaats is lesser ... but however, for what it is worth, dried white peas have cholesterol-lowering fibre, which can stabilise blood sugar levels, plus some protein and Vitamin B.
For matar :
1 cup dried white peas/ saffed matar
1 tsp coriander powder
3/4 tsp red chilli powder
1 tsp chaat masala powder
1 tsp black salt
1/2 tsp black pepper powder
2-3 tsp roasted cumin powder
salt to taste
2-3 tblsp tamarind juice
1 medium onion chopped fine
1 medium tomato chopped fine
2-3 green chillies chopped fine
1 inch ginger juliennes
Juice of 1 lime
handful of coriander leaves
Method :
1. Wash and soak the white peas for 4-5 hours or overnight.
2. Pressure cook the peas with 2 cups of water & little salt for 2 whistles on high flame. Later reduce the flame to low and cook for more 10 to 15 minutes.
3. Let the pressure in the cooker release naturally and set the peas aside to cool.
4. The matar should be cooked through, soft and creamy. In a big bowl take the cooked peas & toss in the spices, chopped vegetables, little salt & tamarind juice.
5. Stir well with a wooden spatula, in a slight mashing movement.
6. When serving garnish with chopped onions, tomatoes, coriander leaves, ginger juliennes and lime juice. Sprinkle little chaat masala on top.
7. Serve it with Kulcha and some lemon wedges and cucumber slices.
Ingredients for Kulcha :
2 cups Maida / All purpose flour
1/2 tsp baking soda
1 tsp sugar
2-3 tblsp curd
1 tsp salt
2 tblsp oil
chopped coriander leaves or kasuri methi
few nigella seeds / kalonji
Method :
1. Mix the maida with salt, sugar, baking soda in a bowl.
2. Now add in the curd, oil and required water to knead to a smooth, soft dough
3. Cover the dough with a wet napkin and let it ferment for 3-4 hours.
4. Make small dough balls and roll each ball into thick kulchas. Press it with finger on the sides to retain the shape.
5. Sprinkle few nigella seeds and chopped coriander leaves on the kulchas and press slightly with your finger.
6. Heat a griddle / tawa... brush a little oil on the tawa & place the kulcha on it.
7. Cook till its half done then flip and cook on the other side on medium flame. You may apply butter when cooking the Kulchas.
8. Cook the kulcha till it turns golden and is evenly cooked. Make remaining kulchas in same manner.
9. Serve the Kulchas hot ... which makes an excellent combo with the spicy & tangy matar chaat. So go ahead and enjoy the easy peasy recipe with pickled onions & chillies this weekend.
Comments
Post a Comment