Chef Meghna's Delhi Street Style Matar Kulcha Recipe

Ever craved the irresistible taste of Delhi's street food but couldn't find the time to visit? Have you wondered how you could recreate that tangy, spicy, and mouth-watering Matar Kulcha at home? Chef Meghna, a popular food influencer known for her simple and delicious recipes, brings you her take on this classic street food. With her step-by-step guide, you can now enjoy the authentic flavors of Delhi's street-style Matar Kulcha right in your kitchen.

How to Knead the Dough for Kulcha The first step in making the perfect Kulcha is preparing the dough. Start by taking 1.5 cups of wheat flour and adding 1.5 teaspoons of baking powder, 2 teaspoons of sugar, and salt to taste. Mix in 1/4 cup of sour curd (khatta dahi), a tablespoon of oil, and gradually add water while kneading until you form a soft dough. Apply a little oil on the dough, cover it, and let it rest for 30-60 minutes. This resting period allows the dough to become soft and elastic, making the kulchas light and fluffy when cooked.

Preparing the Matar (White Peas)

For the Matar, start by soaking 1 cup of white peas overnight. In a pressure cooker, add the soaked peas, 1/2 cup of water, salt, 2 cloves, 1 bay leaf, and 1/2 teaspoon of turmeric (haldi). Pressure cook the mixture for up to 2 whistles. The peas should be soft but not mushy, providing the perfect texture for the dish. This simple preparation is the base of the tangy and spicy matar mix that is central to the dish.

Making the Refreshing Green Chutney

No street-style Matar Kulcha is complete without a tangy green chutney. In a mixer jar, take a big bunch of fresh coriander, a handful of mint leaves, a small ginger knob, a few green chilies, 3-4 ice cubes, and salt to taste. Blend these ingredients into a fine chutney. The ice cubes help maintain the vibrant green color of the chutney, making it as appealing to the eyes as it is to the taste buds.

Creating the Magic Masala

To bring that authentic street flavor, prepare the Magic Masala. In a small bowl, mix 2 teaspoons of Kashmiri red chili powder, 1 teaspoon of black salt, 1 teaspoon of coriander seed powder, 1/2 teaspoon of cumin powder, a pinch of black pepper powder, and 1 teaspoon of chaat masala. Separately, soak 1 tablespoon of tamarind in 1/4 cup of warm water to make a tamarind pulp. Squeeze and strain the mixture, setting it aside. This masala and tamarind pulp will add the quintessential tanginess and spice to your matar.

Cooking the Perfect Kulcha

To make the kulchas, divide the rested dough into small balls. Flatten each ball with your hands, sprinkle some black sesame seeds and chopped coriander, and roll them out with a rolling pin to the thickness of an aloo paratha. Heat a pan, place the kulcha on it, and drizzle a little water around the edges. When bubbles form, cover the pan with a lid and let the kulcha cook. Flip it and cook for another 2-3 minutes until golden brown. Remove the kulcha from the pan, place it on a wire rack, and apply a generous amount of butter.

Final Plating: Bringing it All Together

For the final assembly, take the boiled matar in a mixing bowl. Add 2 teaspoons of the prepared magic masala, finely chopped onions, tomatoes, ginger, green chilies, about 3 tablespoons of tamarind pulp, 2-3 tablespoons of green chutney, and some chopped coriander. Mix everything well. While serving, garnish with additional chopped onions, tomatoes, coriander, and ginger juliennes. Squeeze some lemon juice on top for that extra zing.

Serve your freshly made kulchas with the spicy and tangy matar, and you've got yourself a plate of Delhi street-style magic.

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This recipe by Chef Meghna not only captures the essence of street food but also brings a sense of comfort and nostalgia to your dining table. Whether it's for a family meal or a quick snack, this easy-to-follow recipe will surely impress. Dive into the flavors of Delhi and enjoy this delicious and satisfying dish!