Equipment
Ingredients
Dried Peas (Matar)
- 250 g dried white peas (safed vatana), dried
- 750 ml water
- 2 g turmeric powder
- 5 g salt
Pea Tempering & Spices
- 100 g red onion, finely chopped
- 100 g tomato, finely chopped
- 2 green chili, minced
- 10 g ginger, julienned
- 5 g roasted cumin powder
- 5 g chaat masala
- 5 g dry mango powder (amchur)
- 15 g tamarind paste
- 15 g fresh coriander, chopped
Kulcha (Flatbread) Dough
- 300 g all-purpose flour (maida)
- 60 g plain yogurt, room temperature
- 140 ml warm water, approx 35°C
- 15 ml vegetable oil
- 5 g sugar
- 4 g instant yeast
- 5 g salt
- 2 g baking powder
Finishing
- 2 g nigella seeds (kalonji)
- 30 g ghee or butter, melted
Nutrition (per serving)
Method
Rinse the dried white peas thoroughly and soak them in ample water for at least 8 hours or overnight. Drain before cooking.
In a mixing bowl, combine warm water (35°C/95°F), sugar, and instant yeast. Let sit for 5 minutes until frothy. Add flour, salt, baking powder, yogurt, and oil. Mix to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and proof in a warm spot until doubled in size.
Place soaked peas, 750ml fresh water, turmeric, and salt in a pressure cooker. Cook on high heat for 4-5 whistles, then lower heat and cook 5 more minutes. If using a pot, boil for 45-60 mins until soft. The peas should be completely tender and buttery but retain their shape.
Once peas are cooked, gently mash a small portion (about 10%) against the side of the pot to thicken the gravy. Stir in the tamarind water, roasted cumin, chaat masala, and dry mango powder. Simmer for 2 minutes to meld flavors.
Just before serving, fold the raw chopped onions, tomatoes, green chilies, and ginger julienne into the hot peas. This retains their crunch and freshness against the soft peas.
Punch down the proofed dough and divide into 8 equal balls. Roll each into an oval or round shape about 5mm thick. Sprinkle nigella seeds and coriander leaves on top, pressing them gently into the dough.
Heat a heavy skillet or tawa over medium-high heat. Place a dough disc (seeded side up) on the pan. When bubbles appear (approx 1 minute), flip and cook the other side until golden brown spots appear. Brush immediately with ghee or butter.
Serve the hot, buttered kulchas immediately alongside the warm spiced peas. Garnish the peas with extra coriander and a squeeze of lemon if desired.
Chef's Notes
- The secret to the 'Matar' is the texture contrast: the peas must be hot and soft, but the onions and tomatoes stirred in at the end must remain raw and crunchy.
- If you don't have a pressure cooker, soaking the peas with a pinch of baking soda will significantly reduce the boiling time.
- Amchur (dry mango powder) is non-negotiable for this dish; it provides the specific earthy tartness that lemon juice alone cannot replicate.
- For a restaurant-style 'fluffy' kulcha, allow the shaped dough balls to rest for 10 minutes before rolling them out.
Storage
Refrigerator: 3 days — Store peas and bread separately. Reheat bread in a pan; peas can be microwaved.
Freezer: 1 month — Freezing cooked peas is fine; frozen cooked kulchas may lose fluffiness.
Reheating: Steam or pan-fry kulchas with a drop of water to fluff them up.
