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Delhi Style Matar Kulcha | Matra Recipe
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RECIPE
INGREDIENTS
1 cup safed matar (dried white peas), (vatana), soaked overnight in water to cover
1⁄4 teaspoon baking soda
2 bay leaves (tej patta)
2 black cardamom pods (badi elaichi)
1⁄2 teaspoon salt, or to taste
1 1⁄4 teaspoons kala chaat masala
2 teaspoons chana masala
2 cups water
1 onion, sliced into thin rounds, to garnish
1 piece ginger, 1-inch, julienned, to garnish
2 tablespoons coriander leaves, roughly chopped, to garnish
COOKING METHOD
- Drain the soaked safed matar (white peas), and place in a glass bowl. Toss in baking soda and mix well. Set aside for 30 minutes.
- Place a pressure cooker on medium heat; add safed matar, bay leaves, black cardamoms, and 2 cups water. Seal the lid and cook for 8 to 10 minutes after the 1st whistle. Remove from heat and allow to cool.
- Open the pressure cooker once cool; stir well. The safed matar should be cooked through, and soft and creamy. Toss in salt, black chaat masala, and chana masala; stir well with a wooden spatula, in a slight mashing movement. Transfer to a serving bowl.
- Garnish with sliced onions, ginger, and coriander leaves. Serve with hot kulchas.
- Drain the soaked safed matar (white peas), and place in a glass bowl. Toss in baking soda and mix well. Set aside for 30 minutes.
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