A metal plate with two pieces of naan bread, a bowl of lentil chutney, and a small bowl of yellow fruit, placed on a rustic wooden table next to a jar of Mini Palaku Sweet Lime Pickle.

Delhi Street-Food Favourite

Street-Style Matar Kulcha Recipe

A satisfying vegetarian Delhi-style meal featuring tender white peas cooked with ginger, tamarind and chaat spices, served with desi-ghee-toasted kulcha and Agni Sweet Lime Pickle.

Category Quick Meals
Prep Time 20 minutes, plus 8 hours soaking time
Cook Time 40 minutes
Serves Serves 4
Spice Level Medium

Ingredients

For the matar:
• 1½ cups dried white peas, soaked overnight
• 4 cups water for pressure-cooking
• 1 bay leaf
• ½ teaspoon turmeric powder
• 1 teaspoon salt, or to taste
• 1 tablespoon food-grade mustard oil
• 1 teaspoon cumin seeds
• 1 tablespoon finely grated fresh ginger
• 1 green chilli, finely chopped
• 1 small fresh tomato, finely chopped
• 1½ teaspoons ground coriander
• 1 teaspoon roasted cumin powder
• ½ teaspoon Kashmiri red chilli powder
• 1 teaspoon amchur
• 1 teaspoon chaat masala
• 2 tablespoons tamarind pulp
• ¼ cup water for diluting the tamarind
• 2 tablespoons chopped fresh coriander

For the kulcha and garnish:
• 8 plain kulchas
• 2 tablespoons desi ghee
• 1 small red onion, finely chopped
• 1 small fresh tomato, finely chopped
• ¼ cup chopped fresh coriander
• 1 fresh lemon, cut into wedges

Instructions

1. Drain the soaked white peas and place them in a pressure cooker with four cups of water, bay leaf, turmeric and salt.
2. Pressure-cook for four to five whistles, or until the peas are completely tender but still retain some shape.
3. Allow the pressure to release naturally. Reserve approximately 1½ cups of the cooking liquid and remove the bay leaf.
4. Heat the mustard oil in a heavy pan until hot and aromatic. Reduce the heat.
5. Add the cumin seeds. Once they crackle, add the ginger and green chilli. Cook for 30 seconds.
6. Add the chopped tomato and cook until soft.
7. Add the ground coriander, roasted cumin powder, Kashmiri chilli powder and amchur. Stir for 30 seconds.
8. Add the cooked white peas and approximately one cup of the reserved cooking liquid.
9. Lightly mash about one-quarter of the peas with the back of a spoon to create the traditional thick street-style texture.
10. Dilute the tamarind pulp with ¼ cup water and stir it into the matar.
11. Simmer uncovered for 10 to 12 minutes. Add more reserved liquid if the mixture becomes too thick.
12. Turn off the heat and stir in the chaat masala and fresh coriander.
13. Heat a tawa. Spread a little desi ghee over each kulcha and toast both sides until hot and lightly golden.
14. Serve the matar in bowls, topped with chopped onion, tomato and coriander, with lemon wedges and two toasted kulchas per serving.

Grocery List

  • Dried White Peas
  • Bay Leaves
  • Turmeric Powder
  • Mustard Oil
  • Cumin Seeds
  • Fresh Ginger
  • Thai Green Chillies
  • Fresh Tomato
  • Ground Coriander
  • Roasted Cumin Powder
  • Kashmiri Red Chilli Powder
  • Chaat Masala
  • Tamarind
  • Fresh Green Coriander/Cilantro
  • Plain Kulcha
  • Desi Ghee
  • Onions
  • Fresh Lemons

Best enjoyed with

A warm serving moment

Serve each plate with a spoonful of Agni Sweet Lime Pickle. Its sweet and tangy flavour balances the earthy white peas, tamarind and chaat masala while complementing the warm ghee-toasted kulcha.

Used in this recipe

Shop the pickle

Jar of Agni Sweet Lime Pickle with sweet and tangy Punjabi achar flavour

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$25.48