Matar Kulcha (Delhi Style Matar Chaat)

Matar Kulcha is a famous street food in Delhi. Usually sold on carts in huge brass handis(pots), this indian street food is also called matar ki chaat in north India. It  is a lip smacking snack made with dried white peas, indian chaat spices and topped with fresh chopped vegetables before serving. 

Matar Chaat, is also called matra chaat. It is best served warm on its own or with tawa kulcha (a doughy indian flatbread).

About Dry White Peas

White peas, also called safed matar or sukhe matar or safed vatana in different languages of India are basically dried white peas. These beans look very similar to garbanzo beans. To make dried peas, the pea pods are harvested when they are fully mature, shelled and the peas are dried. 

Like most beans, they are rich in protein, fiber and lots of vitamins and minerals. Dried white peas have a long shelf life and will keep good for several months, when stored in an airtight container in a cool, dry and dark place. 

While fresh green peas find their use in different curries, due to their mild and buttery taste, dried white peas are a favorite when it comes to indian chaat. These dried peas gained immense popularity in dry regions of India as a way to preserve vegetables. They are used along the length and breath of the country in several chaat preperations like Mumbai ragda pattice, ghugni chaat in West Bengal, matar chaat recipe in northern india etc 

Delhi Style Matar Kulcha

We used to call them ghanti vaale chole the street vendor would arrive ringing a bell, serving them in a traditional dried leaf bowl (dona). Kulcha matar is a roadside favorite snack in Delhi. Matar Kulcha is remarkably light, needing minimal oil for cooking while bursting with a myriad of flavors and textures from fresh herbs, chopped onions, tomatoes, and green chillies, complemented by tangy tamarind water and a blend of bold indian chaat spices.

In contrast to other chaat varieties, this matar chaat lacks sweetness entirely. Instead, it boasts of a tangy, spicy, and herb-infused flavor profile and is typically accompanied by kulcha. If desired, you could incorporate sweet tamarind chutney for a touch of sweetness.

Ingredients

• Dried White Peas or Matar- Easily available in most indian grocery stores in US. 
• Whole Spices - bay leaf, clove, bay leaf, black cardamom
• Ground Spices - red chilli powder, black salt (kala namak),chaat masala, black pepper powder, roasted cumin powder, dried mint (or you could add fresh mint later)
• Other Ingredients- tamarind pulp, lemon juice, ginger, hing
• Chopped Vegetables - green chilies, red onions, tomatoes, cilantro. 

How to make roasted cumin powder at home?

Add 1-2 tablespoon cumin seeds to a pan. Place on stove and dry roast the seeds on medium heat stirring constantly. Keep a close eye because the seeds burn in no time.

When you see that the cumin seeds are changing color to dark and you hear popping sound, we are almost there. Wait till you see a little smoke(this is important!). Immediately transfer the seeds to a plate and let cool. Grind the seeds using a spice grinder or mortar pestle works too.

Tamarind Pulp

I simply use store bought imli pulp. Store bough tamarind pulp is quite sour and salty and ½ tablespoon is enough.

Alternatively, you could soak a small knob of tamarind (1 tablespoon) in ¼ cup hot water for 10-15 minutes. Squish and separate the seeds if any. Tamarind pulp is ready.

How To Make Matar Kulcha (Step by Step Photos)

1. Make sure to soak the dried white peas (matar) overnight or for at least 6-8 hours. This will ensure that they cook evenly and become tender.

Tip #1 If you forgot to soak the dry peas, soak them in warm water- they are ready in 4-5 hours (of course it depends of quality and freshness of peas too).

1. Cook the soaked peas with salt and whole spices (bay leaf, black cardamom) and a pinch of baking soda until they are soft but not mushy. They should hold shape. Use pressure cooker or instant pot to quicken cooking time.
2. Heat up oil and temper with ginger, green chillies, hing and cumin seeds. Add the cooked peas along with powdered spices. Mix well. Let cook for 5-7 minutes or until thickish.
3. Add the tamarind water, adjust salt and simmer for another 2-3 minutes.
4. Top with chopped onions, tomatoes, green chillies and fresh coriander leaves. Serve warm.

Recipe Tips

• Prior to cooking, remember to soak the dried peas. This step ensures even cooking.
• When preparing this chaat, focus on achieving a variety of textures. You'll enjoy the softness of the cooked peas alongside the crunch of fresh chopped herbs and vegetables. Be careful not to overcook the peas, they should retain their shape.
• Consider adding boiled potato cubes as a topping or during the simmering process . The combination is simply delightful
• Storage- If you have leftovers, store the matar kulcha in the refrigerator. It will keep well for 2-3 days. Remember to reheat before serving.
• Due to use of hing, this recipe is not gluten free. If you prefer a gluten-free version, simply omit the hing from the ingredients.
• If you prefer a no onion, no garlic version of the chaat, you can skip adding onions altogether. Customize the recipe according to your dietary preferences.

Serving Ideas

1. As the name suggests, my favorite way to eat it is with bread kulcha or tawa kulcha. You can use store-bought kulcha or make it at home
2. You could also serve it with aloo tikki for a pure street style experience. This is how Mumbai style ragda patties are made. 
3. If you cannot find kulcha, use naan instead. Here's my instant no yeast naan recipe.
4. I love to add green chutney or tamarind chutney on top if I serving it on its own as chaat.
5. If you wish, you could serve the matar as a vegetarian curry (see last image)