It is a semi-thick Delhi chaat recipe you can enjoy on its own or with soft kulcha. In order to make the savoury Matar Kulcha start off with washing the white peas and soaking them in water for 4-5 hours. After they are well soaked, discard the water using a mesh strainer. Add these peas in a pressure cooker and add salt and water to it.
Since Matar Kulcha is a semi-liquid dish you can eat them as matar ke chole chaat. It’s a popular Delhi chaat, also known as matra sold by street food vendors. Matra is served with readymade kulcha bread. For making matar kulcha, first of all, I make a semi-liquid white peas curry.
This quick and easy matar chaat recipe is made with dried white peas and topped with sweet-spicy chutneys and mild spices. Pair it with a hot kulcha recipe, and you will feel a burst of flavor and texture in your mouth! What is Matar Kulcha? In the term matar kulcha, matar, which translates to “ peas ” in Indian, is an extremely versatile dish.
Since this traditional dish is a famous roadside Delhi chaat, therefore, it’s also designated as “ Delhi wale matar kulche.” Chaat is a famous Indian street food where the boiled, pan-cooked, or fried key ingredients are topped or tossed with an array of sweet-spicy chutneys and spice powders.