Delhi wale kulche is very famous. Once you will try this food in your life then you will definitely want to have this food again & again. Kulche is served with various delicious dishes. But matar kulche is very very popular in Delhi & other Northern Indian states. Here boiled white matar (sun dried peas) are mixed with some spices, finely chopped raw onion & tomatoes. No further cooking is needed. But did you ever try kulcha with Kolkata style matar curry?
This matar curry is different in taste. So if you want to try matar kulche in different way then must try this. If you are thinking Kolkata style matar curry means ghugni then you are wrong. This matar curry is different from popular street food ghugni. It is often served as a normal dish in a meal for lunch or dinner. You can enjoy this with plain rice or roti too.
Unlike ghugni, here spices are cooked in oil and boiled white peas are added to that fried spices and cook again.
How to make Delhi style kulcha at home?
Mix all-purpose flour, baking powder, yogurt/curd & sugar powder in a big bowl, also add water as needed to make soft & smooth dough
Now cover that dough with a cloth or any plate so that it does not come in contact with air. Keep that dough aside and allow it to start fermenting for approx 2 hours
Now make approx 6 small balls from that dough. You can wait again for another hour if you are not in hurry or you can directly go for next step)
Roll those small balls (you can use roti maker to make circular shape very easily) to flatten and give kulcha shape (oval/circle/any other) of your choice
Now sprinkle a few drops of water on the top side of kulcha and spread it all over the kulcha with your fingers and make some holes on the kulcha by using a fork
Now heat a cooking pan (tawa) and place a kulcha on that pan and cook over low to medium flame
Cook both sides of the kulcha one by one, Okay, now your kulcha is done. Repeat same steps for all other pieces of kulcha.
Homemade kulcha recipe (Delhi style)
- 1.5 cups all purpose flour
- 2 teaspoon baking powder
- ¼ cup yogurt/curd
- 2 teaspoons sugar powder
- Salt as needed
- Water as needed
- Take all purpose flour, baking powder, yogurt/curd & sugar powder in a big bowl & mix all, add water as needed to make soft & smooth dough
- Now keep that dough aside and allow it to start fermenting for approx 2 hours
- Now make 6 small balls from that dough (you can still wait again for another hour if you are not in hurry, otherwise directly for next step)
- Roll those small balls to flatten and give kulcha shape (oval/circle/any other) of your choice
- Now sprinkle a few drops of water over top side of kulcha and spread it with your fingers
- Now heat a cooking pan and place a kulcha on that pan and cook over low to medium flame
- Cook both sides of the kulcha , repeat same steps for all other pieces of kulcha
How to make Kolkata style matar curry at home?
Wash 1 cup matar (sun-dried white peas) properly then soak it in water for 8 to 10 hours.
Then drain out its water and pressure cook with 1.5 cups of water, 1 teaspoon turmeric & salt for atleast 8 whistles so that matar cooked perfectly
After that, heat oil in a cooking pot and fry small cube size pieces of potatoes. Cook till it becomes golden in color.
Then add grated ginger and saute for 1-2 minutes over a medium flame till raw aroma goes away
Add finely chopped raw onion and saute for another 2-3 minutes over medium flame till it turns to light brown
After that add spices – cumin powder, coriander powder, garama masala, turmeric powder (residual after used for boiling matar), red chilli powder & salt and stir spices to mix all and a nice aroma comes out
Now add cooked matar and stir & again cook for another 5-6 minutes over medium flame
Matar curry is ready to serve, serve this with plain kulche
Homemade matar curry recipe (Kolkata style)
- 1 cup white matar (sun dried peas)
- 1.5 teaspoons grated ginger
- 1 medium size onion, finely chopped
- 1 teaspoon cumin powder
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- 2 teaspoons turmeric powder
- 2 teaspoons red chilli powder
- 2.5 teaspoons lemon juice
- Salt as needed
- 2 tablespoons vegetable oil
- 1.5 cups water + for soaking matar
- Wash matar properly then soak it in water for atleast 8 hours. After that drain its water and pressure cooked with 1.5 cups of water, 1 teaspoon turmeric & salt for atleast 8 whistles
- Now heat oil in a cooking pot and add potato cubes, then cook over medium flame till it turns into golden color.
- Then add grated ginger and saute till raw aroma goes away
- Add finely chopped raw onion and saute till it turns to light brown
- Now add cumin powder, coriander powder, garama masala, turmeric powder (residual), red chilli powder & salt and stir spices to mix all and a nice aroma comes out
- Then add cooked matar and stir and again cook for another 5 minutes over medium flame
- Matar curry is ready to serve
So are you ready to try Delhi style kulcha with Kolkata style matar curry? Then prepare it at your own kitchen because you won’t get it at any restaurant or street food stall.
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