Delhi style kulcha with Kolkata style matar curry

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)

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)

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.