Chhole Kulche ( Matar Kulcha )
Matar kulcha or chhole kulche as popularly called is one of the popular street food of northern India specially in Delhi. You can see many street vendors selling chhole kulche roadside, outside schools and colleges or on bicycles. They can be spotted from far away due to the large brass pots in which they cook the matar.
These chhole are different from the ones that we normally make at home with bhature or rice or pooris. Here, the peas that are used are dried white/green peas. The final matra should have a semi thick consistency with a tangy taste and spicy flavor. Matra can also be had plain without any accompaniment of any bread Readymade kulcha is nowadays available at any bread selling shop or in many super markets too. Unlike bhatura or naan, kulcha remains soft even after it becomes cold.
Follow this simple recipe to to re-live the street side hunger with quality ingredients and hygienic preparations at home.
- Dry Peas ( Matra / Sookhi Matar ) - 2 cups
- Tomatoes ( Tamatar ) - 1 big (fine chopped)
- Onions ( Pyaaz / Kanda ) - 1 big (fine chopped)
- Ginger - 1 inch stub (finely slivered)
- Green Chillis - 1-2 as preferred (fine chopped)
- Salt - As per taste
- Lemon Juice - 1 tbsp or more as per taste
- Chaat Masala - 1 tsp
- Black Chaat Masala - 1 tsp
- Green Coriander Chutney - 1-2 tsp (optional)
- Coriander ( Cilantro / Dhaniya ) leaves - 2-3 tsp (chopped)
- Water - 500 ml (for boiling)
The first and foremost point to note here is about the main ingredient i.e. dry peas. They are not the normal peas that you get in fresh vegetable market. They are sold in dry form and you would find them on grocery store packed in a packet just like any other lentil or chickpeas.
- Soak the Dry Peas in water for about 6 hrs or Overnight. They will fluff up and become double their size by morning.
- Add the soaked dry peas, water and salt in a pressure cooker. Mix well and close the lid of the pressure cooker.
- Keep on the stove on high flame. Wait till you get 4-5 whistles.
- Turn the stove on low flame and let it cook for about 5-10 minutes.
- Turn off the flame and wait for the stem to die down before trying to open the lid.
- If there is extra water and the mixture is runny, then simmer till the matar get a medium consistency. We want it to be slightly thick in consistency and not very watery.
- Transfer the matar to a big bowl and mix the chopped onions, tomatoes and ginger (retain some for garnishing) ,salt, chaat masala, black chaat masala, green chillis, green chutney and lemon juice. Mix well with the help of a spatula or serving spoon. This helps in mashing the matar slightly and getting a bit of thickness.
- Garnish with the fine chopped tomatoes, onions, ginger and coriander leaves. Chole / matar are absolutely ready to serve with Kulche or paratha. You can vary the amount of spices as per your taste anytime before serving
- You can also add a pinch of meetha soda to the soaking water to assist the fluffing.
- You can serve the kulche as-is (raw) or slightly roast them in ghee or butter on a tawa.